Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, chocolate shells with caramel mousse. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Then, place a biscuit base over the mousse. 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.
Chocolate shells with caramel mousse is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They’re nice and they look wonderful. Chocolate shells with caramel mousse is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can cook chocolate shells with caramel mousse using 12 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate shells with caramel mousse:
- Make ready 225 gr. dark chocolate 70%
- Get 100 gr. Brown sugar
- Get egg whites from 3 eggs
- Take 1/2 tbsp. tartar cream
- Get 55 gr. Brown sugar
- Make ready 80 gr. coconut oil
- Prepare 1 pinch salt
- Take silicone mold for chocolate shells
- Make ready 1 egg
- Make ready round cutters of the same diameter as each hemisphere in the form of silicone
- Take 150 gr. Plain flour
- Get 1/2 tbsp. gelatin powder
Melt chocolate over very low heat or in a double boiler or microwave. Add remaining whipped cream and gently fold, just until combined. Scoop mousse with a spoon dipped in a hot water. Place the chocolate and milk in a bowl and set over a pan of simmering water.
Instructions to make Chocolate shells with caramel mousse:
- 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.
- Turn the mold over a tray until the excess chocolate falls on it.
- 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.
- 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.
- 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.
- 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.
- 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.
- Once the mousse is as wanted, put it in the fridge for 5'.
- 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.
- With patience and lots of mood, you will create a wonderful dessert that is going to impress everybody!!!
In the bowl of an electric mixer place the yolks, coffee and sugar. Place the bowl over the simmering water and stir until mixture is hot. Lemon Mousse Cakes in White Chocolate Shells are miniature desserts made with lemon cake, lemon mousse, and fresh berries. Best of all, they're wrapped in a gorgeous, hand-painted, fully edible white chocolate shell! I am so excited to share these Lemon Mousse Cakes with you today!
So that is going to wrap it up for this exceptional food chocolate shells with caramel mousse recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
