Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, chocolate shells with caramel mousse. It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Chocolate shells with caramel mousse is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is quick, it tastes delicious. They’re nice and they look fantastic. Chocolate shells with caramel mousse is something that I have loved my whole life.

MUSIC: Sweet As Honey #Caramel #Cheesecake #Mousse #Chocolate. Tart Shell Sugar Cookie Chocolate Pastry Dough Shells by Cupcake Savvy's Kitchen. The chocolate mousse comes together very easily - It comes together well before the cake finishes baking.

To get started with this recipe, we have to first 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. Take 225 gr. dark chocolate 70%
2. Take 100 gr. Brown sugar
3. Make ready egg whites from 3 eggs
4. Take 1/2 tbsp. tartar cream
5. Prepare 55 gr. Brown sugar
6. Make ready 80 gr. coconut oil
7. Take 1 pinch salt
8. Make ready silicone mold for chocolate shells
9. Prepare 1 egg
10. Take round cutters of the same diameter as each hemisphere in the form of silicone
11. Get 150 gr. Plain flour
12. Prepare 1/2 tbsp. gelatin powder

For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally. Descriptions of his salted caramel tarts are vivid: a buttery, crisp tart shell filled to the brim with a luxurious vanilla bean salted caramel and topped with a perfect swirl of milk chocolate mousse. Caramel filled chocolates - Perfect as a gift or simply an indulgent treat for yourself. Find out how to make them yourself with this step-by-step tutorial.

Instructions 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!!!

Once you're happy with the shells, use a sharp knife to scrape any excess chocolate from the top of the mould. Put the mould into the fridge for at. A giant, salted, raw dark chocolate egg, filled with salted date caramel and dark chocolate mousse. As a child, one's of life's greatest disappointments was chocolate Easter eggs. I always dreamed of cracking open the shell to find it filled with something exciting, but was invariably left with.

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