Chocolate shells with caramel mousse
Chocolate shells with caramel mousse

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, chocolate shells with caramel mousse. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chocolate shells with caramel mousse is one of the most favored of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Chocolate shells with caramel mousse is something that I have loved my whole life.

These delicious Mini Caramel Cheesecake Mousse Tarts filled with Chocolate Truffle Ganache are the ultimate taste sensation! Perfect to include on your next Dessert Table. The light texture of the Dulce de leche Cheesecake Mousse pairs perfectly with the luscious Ganache Truffle filling and Chocolate.

To begin with this recipe, we must prepare a few ingredients. You can cook chocolate shells with caramel mousse using 12 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Chocolate shells with caramel mousse:
  1. Get 225 gr. dark chocolate 70%
  2. Take 100 gr. Brown sugar
  3. Get egg whites from 3 eggs
  4. Prepare 1/2 tbsp. tartar cream
  5. Prepare 55 gr. Brown sugar
  6. Take 80 gr. coconut oil
  7. Take 1 pinch salt
  8. Take silicone mold for chocolate shells
  9. Make ready 1 egg
  10. Prepare round cutters of the same diameter as each hemisphere in the form of silicone
  11. Take 150 gr. Plain flour
  12. Get 1/2 tbsp. gelatin powder

Crunchy Chocolate shell, duo Chocolate mousse, soft Vanilla Caramel, recomposed Hazelnut streusel and…" MastersOfChocolate on Instagram: "#Repost @giorgiodemarini ・・・ NEW Toffee Moustache Crunchy Chocolate shell, duo Chocolate mousse, soft Vanilla Caramel, recomposed…» And much easier than your typical chocolate mousse. Meaning, it doesn't require seven bowls and moments of utter panic. You'll have an awesome pudding-esque caramel, chocolate concoction on your hands.

Steps to make Chocolate shells with caramel mousse:
  1. FOR THE CHOCOLATE SHELLS - At first melt the chocolate in a bain marie. Take the silicone mold and half-fill each case with the melted chocolate. Spread the chocolate with a spoon on the walls of each case.
  2. Turn the mold over a tray until the excess chocolate falls on it.
  3. Place the mold in the freezer for 20΄, until the chocolate is frozen. Then repeat the process and put the silicone mold back in the freezer until the chocolate is frozen again.
  4. FOR THE BASE - In a bowl, place the coconut oil (at room temperature) and the sugar(55gr.) and stir until it gets fluffy. Then add the egg and mix well with the whisk.
  5. In another bowl, mix the flour, the salt and the gelatin powder and add them to the mixture of the coconut oil. Mix well, until you have a soft and slightly sticky dough.
  6. Place the dough in the refrigerator for at least 30’ and let it rest. - - After 30΄, open the dough to a thickness of 4mm and place it on a baking pan with non-stick paper. - Bake it in a preheated oven at 180 ° C for 10΄, until it becomes golden brown.. - - After that, remove the baking pan directly from the oven and cut the biscuit with the round cutter(8 circles, while it is still hot, that will form the bases of the dessert). Let them cool well, then.
  7. FOR THE MOUSSE - In a bain marie, place all the ingredients for the mousse and heat over medium heat, until the temperature reaches 65 ° C. At this temperature, the egg will be cooked, so it will be safe to eat and the sugar will melt, too. - - Once the temperature is reached, remove from the heat, and transfer the mixture to a bowl. Using a hand mixer, beat the mixture for about 10΄-15΄ at medium to high speed, until a fluffy and a voluminous mousse forms and has the room temperature.
  8. Once the mousse is as wanted, put it in the fridge for 5'.
  9. ASSEMBLING - Take the silicone mold out of the freezer and fill each chocolate shell with the caramel mousse by using a corne. Then, place a biscuit base over the mousse. Put the silicone mold back in the fridge carefully for another 15΄. - - After 15 ',the dessert is ready to be served. Remove carefully the chocolate shells,filled with caramel mousse and biscuit base. You can decorate them in various ways, such as by creating a candy spoon.
  10. With patience and lots of mood, you will create a wonderful dessert that is going to impress everybody!!!

I think you should do it, you know, to celebrate your selflessness and stuff. White chocolate & caramel mousse - a delicious dessert, or a rich cake filling! Get the easy recipe with simple instructions and photos from Video Culinary. Try our delicious recipe for a silky white chocolate and caramel mousse. Serve as an impressive dinner party dessert, or as a luscious filling.

So that is going to wrap this up with this special food chocolate shells with caramel mousse recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!