Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a special dish, chocolate shells with caramel mousse. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Chocolate shells with caramel mousse is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. Chocolate shells with caramel mousse is something which I’ve loved my entire life. They are nice and they look fantastic.

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 begin with this recipe, we must 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:

1. Make ready 225 gr. dark chocolate 70%
2. Prepare 100 gr. Brown sugar
3. Make ready egg whites from 3 eggs
4. Take 1/2 tbsp. tartar cream
5. Make ready 55 gr. Brown sugar
6. Take 80 gr. coconut oil
7. Make ready 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. Prepare 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.

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!!!

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 special food chocolate shells with caramel mousse recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!