Imagine slicing a delicate dome that cracks to reveal a luscious, salted caramel center nestled inside airy chocolate mousse—pure French-inspired decadence, right in your kitchen. Salted Caramel Chocolate Mousse Domes blend sophisticated flavors with playful textures, promising an experience that’s as gorgeous on the plate as it is irresistible to eat. Each dome layers melt-in-your-mouth mousse, a rich burst of caramel, and a glossy chocolate glaze, all brought together in a treat that’s perfect for impressing guests or elevating a quiet night in.
Ingredients You’ll Need
What makes Salted Caramel Chocolate Mousse Domes truly shine is their marriage of simple, high-quality ingredients. Every component plays a pivotal role, from the creamy mousse to the surprise caramel heart, proving that with a few staples and a little care, you can craft a dessert that feels utterly gourmet.
- 6 oz semi-sweet chocolate (chopped): The foundation of the mousse, lending deep, smooth flavor and that unmistakable chocolate richness.
- 1 1/2 cups heavy cream (divided): Essential for both mousse texture and the silken chocolate glaze—opt for full-fat for ultimate creaminess.
- 1 teaspoon vanilla extract: Rounds out the chocolate with an inviting warmth and aroma.
- 1/2 cup granulated sugar: The backbone of the caramel, melting into a golden, sweet swirl with just the right amount of complexity.
- 2 tablespoons water: Helps dissolve the sugar evenly and kickstarts that caramelization process.
- 3 tablespoons unsalted butter (cut into pieces): Creates a rich, silky finish in the salted caramel—cutting into pieces ensures it melts evenly.
- 1/4 cup heavy cream: Loosens and enriches the caramel, giving a touch of luxury to every bite.
- 1/2 teaspoon sea salt: Not just for balance, this hint of salt elevates the caramel and makes the chocolate flavors sing.
- 4 oz dark chocolate (chopped): Forms a beautifully glossy shell for the domes—quality here really makes a difference.
- 1/2 cup heavy cream: Blends with chocolate to create a pourable, shiny coating for the final flourish.
- Silicone dome molds: These molds shape your mousse into perfect spheres and make unmolding a breeze.
- Crushed cookies or cake crumbs (optional, for base): For a delightfully crunchy surprise on the bottom—use your favorite cookie or leftover cake for creativity.
How to Make Salted Caramel Chocolate Mousse Domes
Step 1: Prepare the Salted Caramel Center
Start with the magic in the middle! In a small saucepan, blend sugar and water over medium heat, stirring just until the sugar dissolves. Once it comes to a simmer, step back and let it bubble—don’t stir, just watch for that transformation to a deep amber color. Remove from the heat, whisk in your butter, then carefully add the cream and sea salt (stand back, it can bubble up). Allow this luscious caramel to cool, then spoon it into small molds or freeze it into discs. These become the luscious, gooey hearts of your Salted Caramel Chocolate Mousse Domes.
Step 2: Whip Up the Chocolate Mousse
For that dreamy, cloud-like mousse, heat 1/2 cup of the heavy cream until it just starts to simmer. Pour this over your chopped semi-sweet chocolate in a heatproof bowl and let it sit for a couple of minutes to melt the chocolate gently. Stir until utterly smooth, then blend in the vanilla. In another bowl, whip the remaining 1 cup of cream to soft peaks—think pillowy but not dry. Gently fold the whipped cream into the chocolate mixture in three additions, patiently keeping the texture airy and light.
Step 3: Assemble the Domes
This is where it all comes together! Fill your silicone dome molds halfway with the chocolate mousse. Gently press a frozen caramel disc into the center, then cover with more mousse, smoothing the tops. For a playful textural twist, press a thin layer of crushed cookies or cake crumbs into the base. Freeze the domes for at least 4 hours (overnight is even better) until they’re completely firm—this makes unmolding and glazing a breeze.
Step 4: Create the Chocolate Glaze
When you’re ready to finish your Salted Caramel Chocolate Mousse Domes, heat the cream for your glaze until it just starts to simmer, then pour it over chopped dark chocolate. Wait a minute (patience pays off!) and stir until the glaze is smooth and beautifully shiny. Let it cool just enough that it’s pourable but not scorching—this helps create that dazzling, even coat over your chilled domes.
Step 5: Glaze and Finish
Unmold your domes carefully, placing them on a wire rack set over a tray. Working quickly while the domes are still frozen, pour the glossy chocolate glaze generously over each one, letting the excess drip away. Let the domes sit for about 10 minutes, then transfer to serving plates. A final sprinkle of flaky sea salt on top adds glamour and a subtle crunch, making these Salted Caramel Chocolate Mousse Domes impossible to resist.
How to Serve Salted Caramel Chocolate Mousse Domes
Garnishes
The finishing touches matter! To elevate your Salted Caramel Chocolate Mousse Domes, try a pinch of flaky sea salt, a delicate chocolate curl, or even a touch of finely grated orange zest. If you really want to wow, a small shard of caramelized sugar adds dramatic flair and irresistible crunch.
Side Dishes
These domes are stars on their own, but a scoop of vanilla bean ice cream or a spoonful of tart berry compote on the side can highlight their richness beautifully. Fresh raspberries or sliced strawberries also add a welcome burst of color and freshness to each plate.
Creative Ways to Present
Play with the presentation! Serve individual domes on elegant dessert plates with a brush of salted caramel sauce underneath, or nestle each on a round of crunchy cookie for extra texture. For parties, set the domes atop mini cake stands or clear glass tiles for a striking, modern effect.
Make Ahead and Storage
Storing Leftovers
If you somehow have extra Salted Caramel Chocolate Mousse Domes, store them in an airtight container in the freezer—they’ll stay fresh and fabulous for up to a week. Just be sure to let them soften in the fridge for 15–20 minutes before serving so the mousse becomes silky and the caramel center is perfectly gooey.
Freezing
These domes are tailor-made for making ahead. Freeze completed domes (before glazing) in their molds, then pop them out and keep in a zip-top bag or container. Glaze just before serving for best results. The glaze can also be made in advance and warmed gently as needed.
Reheating
There’s no need to reheat Salted Caramel Chocolate Mousse Domes; they’re best enjoyed chilled or just slightly thawed. If the glaze firms up too much in the fridge, let the domes sit at room temperature for 10–15 minutes before serving to bring back their glossy glow and creamy centers.
FAQs
Can I use milk chocolate instead of semi-sweet?
Absolutely! Milk chocolate will give a slightly sweeter, lighter mousse, which is delicious if you prefer a more mellow chocolate profile. Just remember that milk chocolate melts a bit differently, so take your time when stirring in the cream.
How do I prevent the caramel from seizing?
Move slowly and carefully when adding butter and cream to the cooked sugar—add in small amounts off the heat, and whisk thoroughly. If the caramel does seize, warming it gently while stirring can usually smooth things out.
Can I make Salted Caramel Chocolate Mousse Domes without silicone molds?
Yes! You can use metal or plastic molds, or even small bowls lined with plastic wrap for easy unmolding. The finished shape might look a little different, but the flavor and delight will be just as impressive.
Is it possible to make these gluten-free?
Definitely. The entire recipe is naturally gluten-free if you skip the cookie or cake crumb base or use gluten-free cookies. All other elements (chocolate, caramel, mousse) contain no gluten ingredients.
How do I get a super shiny chocolate glaze?
Using high-quality dark chocolate and pouring the glaze while it’s still slightly warm (but not hot) over frozen domes is key. This temperature difference helps the glaze set quickly with a beautiful sheen, mimicking that patisserie look.
Final Thoughts
If you love desserts that surprise and delight, these Salted Caramel Chocolate Mousse Domes will absolutely win your heart. Whether you’re treating friends or simply indulging a craving for something special, you’ll find these domes are truly unforgettable—give them a try and prepare to be swept off your feet, one perfect bite at a time!
Print
Salted Caramel Chocolate Mousse Domes Recipe
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes (plus freezing)
- Yield: 6 domes
- Category: Dessert
- Method: Freezing, Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Description
Indulge in the rich and decadent Salted Caramel Chocolate Mousse Domes – a luxurious dessert that combines velvety chocolate mousse with a gooey salted caramel center, all encased in a glossy chocolate glaze. These elegant domes are perfect for special occasions or a fancy dinner party.
Ingredients
For the Chocolate Mousse:
- 6 oz semi-sweet chocolate (chopped)
- 1 1/2 cups heavy cream (divided)
- 1 teaspoon vanilla extract
For the Salted Caramel Center:
- 1/2 cup granulated sugar
- 2 tablespoons water
- 3 tablespoons unsalted butter (cut into pieces)
- 1/4 cup heavy cream
- 1/2 teaspoon sea salt
For the Chocolate Glaze:
- 4 oz dark chocolate (chopped)
- 1/2 cup heavy cream
- Silicone dome molds
- Crushed cookies or cake crumbs (optional, for base)
Other:
Instructions
- Make the caramel: In a small saucepan over medium heat, combine sugar and water. Stir gently until sugar dissolves, then stop stirring and let it boil until deep amber in color. Remove from heat and carefully whisk in butter, then cream and salt. Let cool, then spoon into small molds or freeze into discs to form the center filling.
- Make the mousse: Heat 1/2 cup heavy cream until just simmering, then pour over chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth. Stir in vanilla. In a separate bowl, whip remaining 1 cup heavy cream to soft peaks. Fold the whipped cream gently into the chocolate mixture in batches until light and airy.
- Assemble the domes: Spoon mousse into silicone dome molds, filling halfway. Add a frozen caramel center, then cover with more mousse, smoothing the tops. Optional: Press crushed cookies or cake crumbs into the base for texture. Freeze domes for at least 4 hours or overnight until firm.
- Make the glaze: Heat cream until simmering, then pour over chopped chocolate. Let sit, then stir until smooth and glossy. Let cool slightly before glazing.
- Glaze and serve: Unmold frozen domes, place on a wire rack over a tray, and pour glaze over each dome until coated. Let sit for 10 minutes, then transfer to plates and garnish with sea salt flakes if desired.
Notes
- Domes can be made ahead and stored in the freezer for up to a week.
- For easier glazing, work quickly while the domes are still frozen.
- Use high-quality chocolate for the best flavor.
Nutrition
- Serving Size: 1 dome
- Calories: 420
- Sugar: 28g
- Sodium: 180mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg
