Choco caramel mousse

by | Jun 12, 2016 | Entremets e Single servings, Pastry, Tarts | 0 comments

Chocolate and caramel desserts are all irresistible and delicious.
A cocoa shortcrust shell with a thin layer of soft caramel and a light chocolate mousse: not low calories, but very airy….
It may look complicated, but, as always, is definitely worth it to make.

Mousse ciocco caramello

Choco caramel mousse

Yield: 6 single servings


Cocoa shortcrust pastry

  • 2 cups (250 g) pastry flour
  • ¾ cup-1 ½ stick + 1 tbs (180 g) diced soft unsalted butter
  • a scant cup (120 g) icing sugar
  • 2.5 tbs (22 g) cocoa powder
  • 1 small-medium (45 g) whole egg, room temperature
  • pinch of salt
  • meled cocoa butter to seal

Light chocolate mousse

  • a scant 2/3 cup (125 g) whole fat milk
  • 6 oz. (170 g) dark chocolate 55%, chopped
  • 2.5 g gelatin sheets (1+ ¼ sheets)
  • 1 cup + 2 tbs (250 g) whipping cream

Caramel sauce

  • ¼ cup + 1 tsp (56 g) superfine granulated sugar
  • 2 tbs (23 g) glucose syrup
  • 3.5 tbs (50 g) unsalted butter (if you use salted butter, do not add salt)
  • ¼ cup + 1 tsp (70 g) heavy cream
  • seeds from vanilla pod
  • pinch of salt

To garnish

  • crispearls
  • chablonage spray


    Cocoa shortcrust pastry
    In the bowl of a stand mixer, mix sifted flour with sifted cocoa and salt.
    Add butter and with the paddle attachment, combine until you have a sandy texture.
    Add sugar and mix to combine.
    Add whole egg and mix to a smooth dough.
    Wrap in clingfilm and refrigerate for 4-5 hours.
    Then, roll out the pastry 3 mm. thick.
    Line 6 -3 inches (7 cm.) microperforated round moulds with shortcrust pastry.
    Return to the refrigerator for 1 hour.
    Bake in a preheated fan oven to 330F-165°C. for 16 minutes, on a perforated baking mat.
    Let cool.
    Light chocolate mousse
    Soak geltin sheets in cold water.
    Bring milk to the boil.
    Pour the hot milk on chopped chocolate and mix to refine the structure, with a hand blender
    When temperature reaches 104F - 40°C, wring gently gelatin sheets to remove excess water, and add to the warm mixture and stir to melt.
    When temperature reaches 86F- 30°C whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, the add the rest of the whipped cream and gently mix to combine.
    Pour the mixture into the silicone molds, 2.5 inches (6 cm.) and freeze.
    Caramel sauce
    In a saucepan cook sugar and glucose syrup until you get a nice amber color.
    (Start with sugar and glucose, sprinkled evenly on the bottom of a medium saucepan and place over medium heat.
    All on its own the sugar will melt and caramelize, starting with the edges and moving inward.
    Do not stir.
    Swirl and shake the pan to distribute the caramelized sugar in and around the unmelted sugar and to promote even browning).
    Stir in butter and salt and mix to combine, quickly
    Add, in 3 batches hot heavy cream and vanilla.
    Mix with a hand blender.
    Pour a thin layer of caramel sauce inside tthe tart shells and let cool in the fridge.
    To assemble
    Remove the frozen mousses from the moulds, place the servings on a rack set over rimmed baking sheet.
    and spray an even layer on the surface.
    Using a spatula, lay them delicately inside the pastry cases and garnish with crispearls.
    Refrigerate for 6 hours before serving.

Mousse ciocco caramello


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