Plenitude – Salted Caramel Chocolate Mousse Domes

Base:

1. In a small saucepan put sugar, water and corn syrup and cook until light caramel begins to form.
2. Add butter and stir until melted and blended.
3. Add Rice Krispies and mix well until coated with the caramel mixture.
4. Transfer the mixture into the rings and flatten tightly in a thin layer.
5. Cool in the freezer until completely frozen.

Chocolate crunch:

1. Melt butter and chocolate until smooth.
2. Add pailleté feuilletine and mix until blended.
3. Pour the mixture onto a baking pan lined with paper and flatten into a thin layer about 1-2 cm.
4. Cool in the freezer for at least an hour.
5. Cut into small circles with a diameter of 3-4 cm and keep in the freezer until assembling the desserts.

Salted caramel chocolate mousse:

1. In a small saucepan cook sugar into caramel.
2. In a small separate pot, heat milk, cream and sea salt to a simmer.
3. Pour the milk mixture over the caramel carefully, lower heat and cook just until you obtain a uniform caramel sauce.
4. In a small bowl whisk egg yolks and pour in about 1/3 amount of caramel while whisking until smooth.
5. Return the mixture into the pan with the remaining caramel and cook over low heat, stirring constantly, until the mixture reaches 82-84c degrees.
6. Strain the mixture and pour over the chocolate. Mix until smooth.
7. Cool the chocolate mixture to a temperature of about 40c degrees.
8. Whip the cream to soft peaks and gently fold into the chocolate mixture until you get a smooth mousse.
9. Pour the mousse into 7 cm in diameter dome-shaped silicon mold about 1/2 of its height. In the center, place a circle of crunchy chocolate and pour over the remaining mousse.
10. Flatten the top and freeze for 3-4 hours or until completely frozen.

Chocolate glaze:

1. In a small bowl mix gelatin and water and set aside for about 15 minutes at room temperature until the gelatin absorbs all the liquid.
2. In a medium saucepan put water, cocoa powder and sugar and heat to a boil.
3. Add in the cream and bring to a boil again.
4. Melt the gelatin and add into the saucepan while whisking.
5. Strain and cool at room temperature to about 32-35c degrees, stirring occasionally.
6. Add the cream and bring to a boil again.
7. Extract the mousse domes from the mold and place on a rack. Pour over the glaze to coat completely. Freeze for about 5 minutes until set.
8. Place each mousse dome on a crunchy base.
9. Garnish with dark and white chocolate sheets as in pictures.