Recipe of Jamie Oliver Chocolate shells with caramel mousse

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chocolate shells with caramel mousse. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Then, place a biscuit base over the mousse. 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. Pour a heaping teaspoon of caramel sauce into each divot.

Chocolate shells with caramel mousse is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Chocolate shells with caramel mousse is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can have chocolate shells with caramel mousse using 12 ingredients and 10 steps. Here is how you can achieve that.

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. Get 55 gr. Brown sugar
6. Get 80 gr. coconut oil
7. Prepare 1 pinch salt
8. Get silicone mold for chocolate shells
9. Make ready 1 egg
10. Make ready round cutters of the same diameter as each hemisphere in the form of silicone
11. Take 150 gr. Plain flour
12. Take 1/2 tbsp. gelatin powder

A giant, raw salted chocolate egg, filled with smooth, salted date caramel, and silky chocolate and coconut mousse. I used a cheap, plastic egg mould from eBay! Using a silicone spatula, fold about ⅓ of the whites into the chocolate mixture, sprinkling in the fleur de sel. Melt chocolate over very low heat or in a double boiler or microwave.

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!!!

Using a silicone spatula, fold about ⅓ of the whites into the chocolate mixture, sprinkling in the fleur de sel. Melt chocolate over very low heat or in a double boiler or microwave. Place the butter and chocolate into a heat proof basin. Place some water into a saucepan and place the basin on top. Heat the saucepan and bring the water to the simmer.

So that’s going to wrap this up for this exceptional food chocolate shells with caramel mousse recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!