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Chocolate shells with caramel mousse

Before you jump to Chocolate shells with caramel mousse recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn't Need To Be Difficult.

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One initial thing you can do is to pay close attention to the choices you make when you're shopping for food as you most probably choose a lot of food items out of habit. As an example, most probably you have never checked the box of your favorite cereal to find out how much sugar it contains. One heart-healthy alternative that can give you a healthy start to your day is oatmeal. Mix in fruits or spices to improve the flavor and now you have a breakfast that can become a usual part of your new healthy eating regimen.

Evidently, it's not hard to begin integrating healthy eating into your daily lifestyle.

We hope you got insight from reading it, now let's go back to chocolate shells with caramel mousse recipe. To make chocolate shells with caramel mousse you need 12 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to prepare Chocolate shells with caramel mousse:

Use 225 gr. of dark chocolate 70%.
You need 100 gr. of Brown sugar.
Get of egg whites from 3 eggs.
Prepare 1/2 tbsp. of tartar cream.
Get 55 gr. of Brown sugar.
Use 80 gr. of coconut oil.
Take 1 pinch of salt.
Prepare of silicone mold for chocolate shells.
Take 1 of egg.
Prepare of round cutters of the same diameter as each hemisphere in the form of silicone.
Provide 150 gr. of Plain flour.
Get 1/2 tbsp. of gelatin powder.

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!!!.

Don't be intimidated— ever heated milk on the stove? Then you'll find the basic cooking principles for this chocolate mousse recipe to be very similar. 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. Think of a Twix or Caramilk chocolate bar, but much, much better. Turn little chocolate cups into adorable Mini Chocolate Beach Pails then fill them with Dulce de Leche Mousse, Toffee Bits, and Chocolate Shells.

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