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Salted Caramel Chocolate Mousse Domes

Salted Caramel Chocolate Mousse Domes
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Indulge in rich and creamy Salted Caramel Chocolate Mousse Domes that perfectly blend sweet and salty flavors for a decadent dessert experience. Featuring velvety chocolate mousse combined with luscious salted caramel, these elegant dome-shaped desserts are perfect for special occasions or a luxurious treat. They balance sweetness and saltiness while delighting the palate with a smooth, airy texture.

Ingredients

Scale

For the Chocolate Mousse

  • 200g high-quality dark chocolate (60% cocoa or higher)
  • 1 cup heavy cream (divided)
  • 100g cream cheese or mascarpone
  • 1 tsp vanilla extract
  • 1 tsp gelatin or agar-agar (optional)

For the Salted Caramel Sauce

  • 1 cup granulated sugar
  • 1/2 cup heavy cream
  • 1/2 tsp sea salt flakes

For Garnish (optional)

  • Sea salt flakes
  • Extra salted caramel sauce
  • Grated dark chocolate
  • Crushed toasted nuts (hazelnuts or pecans)

Instructions

  1. Prepare the Salted Caramel Sauce: Heat granulated sugar over medium heat in a heavy-bottomed pan until it melts and turns a golden amber color. Slowly whisk in the heavy cream and a pinch of sea salt flakes. Simmer the mixture until smooth and thickened. Allow the caramel to cool to room temperature to prevent melting the mousse later.
  2. Melt the Chocolate: Gently melt the dark chocolate using a double boiler or microwave in short bursts, stirring regularly to avoid burning. Let the melted chocolate cool slightly until warm, but not hot, to maintain the best mousse texture.
  3. Whip the Cream: Beat half of the heavy cream until soft peaks form. This aerates the cream and creates a fluffy base for the mousse, contributing to a light and melt-in-your-mouth feel.
  4. Combine Ingredients for Mousse: Carefully fold the melted chocolate, whipped cream, and cream cheese or mascarpone together to preserve the light texture. Add the vanilla extract. If using, dissolve gelatin or agar-agar according to package instructions and incorporate it into the mixture to help the domes hold their shape.
  5. Assemble the Domes: Spoon the chocolate mousse into dome-shaped silicone molds halfway. Add a spoonful of cooled salted caramel sauce in the center. Cover the caramel with more mousse to fully encase it. Smooth the tops of the domes and chill them in the refrigerator for at least 4 hours or overnight until fully set.
  6. Unmold and Garnish: Once set, gently press the molds from the bottom to release the mousse domes carefully. Finish by sprinkling sea salt flakes, drizzling extra caramel sauce, or topping with grated chocolate or crushed nuts before serving.

Notes

  • Use high-quality chocolate and fresh cream for the richest flavors.
  • Allow the caramel and chocolate to cool properly before mixing to maintain mousse texture.
  • Whip the cream to soft peaks—avoid over-whipping or under-whipping for the perfect consistency.
  • Fold ingredients gently to keep the mousse light and airy.
  • Chill the domes thoroughly to ensure easy unmolding and a clean shape.
  • Gelatin is optional and helps with firmness; omit it for a softer mousse and handle with care when unmolding.
  • Salted caramel sauce can be made a day ahead and stored in the refrigerator.
  • The recipe can be doubled easily for larger gatherings.

Nutrition

Keywords: salted caramel, chocolate mousse, mousse domes, dessert, no-bake, elegant dessert, creamy chocolate, caramel sauce

Find it online: https://recipesbykaeli.com/salted-caramel-chocolate-mousse-domes/