Description
Indulge in the decadent and luxurious Salted Caramel Chocolate Mousse Domes, a stunning dessert that combines the richness of chocolate mousse with a gooey salted caramel center, all topped with a shiny chocolate mirror glaze.
Ingredients
Scale
Chocolate Mousse:
- 6 oz semi-sweet chocolate (chopped)
- 1 1/2 cups heavy cream (divided)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Salted Caramel Center:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1/2 teaspoon sea salt
Chocolate Mirror Glaze:
- 1/2 cup water
- 1 tablespoon powdered gelatin
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup cocoa powder
- 2 oz dark chocolate (chopped)
Instructions
- Make the salted caramel: In a saucepan, combine the sugar and water over medium heat. Cook without stirring until the mixture turns a deep amber color. Carefully whisk in the heavy cream (it will bubble), then add butter and salt. Stir until smooth. Pour into a small silicone mold or ice cube tray to form caramel centers. Freeze until solid, about 1 hour.
- Make the chocolate mousse: In a small saucepan, heat 1/2 cup heavy cream until just simmering. Pour over chopped chocolate and let sit for 1 minute. Stir until smooth and let cool slightly. In a separate bowl, whip the remaining 1 cup of cream with powdered sugar and vanilla until soft peaks form. Fold the whipped cream into the cooled chocolate mixture until fully combined.
- Assemble the domes: Fill silicone dome molds halfway with chocolate mousse. Press a frozen caramel center into each mold and cover with more mousse to fill completely. Smooth the tops and freeze for at least 4 hours, or until firm.
- Make the mirror glaze: Bloom gelatin in the water for 5 minutes. In a saucepan, combine cream, sugar, and cocoa powder. Bring to a boil, then remove from heat and stir in bloomed gelatin and chopped chocolate until smooth. Let cool to 90–95°F before glazing.
- Glaze the domes: Unmold the frozen domes and place them on a wire rack over a baking sheet. Pour the cooled mirror glaze evenly over each dome. Let set for 10 minutes. Transfer to plates and serve chilled.
Notes
- Use silicone molds for easy release.
- These domes can be made 1–2 days ahead and stored in the freezer.
- Glaze just before serving for best shine.
- Garnish with sea salt flakes or gold leaf for an elegant finish.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: French
Nutrition
- Serving Size: 1 dome
- Calories: 460
- Sugar: 36g
- Sodium: 180mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 85mg
