Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, chocolate shells with caramel mousse. It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Chocolate shells with caramel mousse is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Chocolate shells with caramel mousse is something which I’ve loved my whole life. They are fine and they look wonderful.

Find Deals on Chocolate Shells in Chocolate on Amazon. Whisk together the flour, sugar, cocoa powder, baking soda, baking powder and. Then, place a biscuit base over the mousse.

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

With butter-and-cream richness, bittersweet notes from the chocolate and caramel, and sea salt to cut through the sugar, this simple six-ingredient dessert from "My Paris Kitchen" by David Lebovitz is far greater than the sum of its parts. Place some water into a saucepan and place the basin on top. Heat the saucepan and bring the water to the simmer. Melt the chocolate and butter and reserve.

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!!!

Place over low heat, stirring with a metal spoon until the sugar has dissolved and the syrup has become clear. 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. Finally, pour in some chocolate and whisk until smooth.

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