{"id":23891,"date":"2019-01-01T10:15:37","date_gmt":"2019-01-01T08:15:37","guid":{"rendered":"https:\/\/www.oogio.net\/?p=23891"},"modified":"2022-01-15T08:51:58","modified_gmt":"2022-01-15T06:51:58","slug":"plenitude-salted-caramel-chocolate-mousse-domes","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/plenitude-salted-caramel-chocolate-mousse-domes\/","title":{"rendered":"Plenitude \u2013 Salted Caramel Chocolate Mousse Domes"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">I like to try and copycat desserts I tasted in different bakeries and patisseries all over the world. You can find various copycat recipes all over the blog, such as <a href=\"https:\/\/www.lilcookie.com\/starbucks-copycat-blueberry-muffins\/\">Starbucks copycat blueberry muffins<\/a>; and \u2013 from my top favorite French pastry chef \u2013 Pierre\u2019 Herme\u2019s <a href=\"https:\/\/www.lilcookie.com\/montebello-strawberry-and-pistachio-entremet\/\">Montebello<\/a>, which is a strawberry and pistachio entremets.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">Trying to copycat a favorite cake or dessert I tasted isn\u2019t always an easy task and requires some experience and patience. These salted caramel chocolate mousse domes are also a Pierre Herme\u2019s copycat from his amazing boutiques. These delicious entremets are made of a crunchy crust topped with salted caramel chocolate mousse, which is glazed with chocolate mirror glaze. The decoration is my favorite part: beautiful dark and white chocolate sheets that are arranged like a Mosaic.<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\">These entremets require mostly following the preparation method, but also quite a lot of patience for the decoration part. It takes time to assemble the chocolate sheets one-by-one, but the result is simply breathtaking. If you like baking challenges \u2013 this one\u2019s for you!<\/p>\n<div id=\"attachment_10293\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-10293\" class=\"wp-image-10293\" title=\"Plenitude \u2013 Salted Caramel Chocolate Mousse Domes\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2014\/12\/planitude-s.jpg\" alt=\"Plenitude \u2013 Salted Caramel Chocolate Mousse Domes\" width=\"800\" height=\"1200\" \/><p id=\"caption-attachment-10293\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p dir=\"ltr\" style=\"text-align: justify;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><!--WPRM Recipe 23892--><\/p>\n<div class=\"wprm-fallback-recipe\">\n<h2 class=\"wprm-fallback-recipe-name\">Plenitude \u2013 Salted Caramel Chocolate Mousse Domes<\/h2>\n<p class=\"wprm-fallback-recipe-summary\">\n<div class=\"wprm-fallback-recipe-equipment\">\n\t\t\t<\/div>\n<div class=\"wprm-fallback-recipe-ingredients\">\n<h4>For crunchy crust:<\/h4>\n<ul>\n<li>50 grams sugar<\/li>\n<li>2 tbsp. water<\/li>\n<li>60 grams corn syrup or glucose<\/li>\n<li>45 grams soft butter<\/li>\n<li>75 grams Rice Krispies<\/li>\n<\/ul>\n<h4>For chocolate crunch:<\/h4>\n<ul>\n<li>50 grams dark chocolate<\/li>\n<li>20 grams butter<\/li>\n<li>20 grams paillet\u00e9 feuilletine<\/li>\n<\/ul>\n<h4>For salted caramel and chocolate mousse:<\/h4>\n<ul>\n<li>25 grams sugar<\/li>\n<li>100 ml. milk<\/li>\n<li>75 ml. heavy cream<\/li>\n<li>1\/2 tsp. sea salt<\/li>\n<li>2 large egg yolks<\/li>\n<li>300 grams melted dark chocolate<\/li>\n<li>450 ml. heavy cream<\/li>\n<\/ul>\n<h4>For chocolate glaze:<\/h4>\n<ul>\n<li>14 grams gelatin powder<\/li>\n<li>70 ml. water<\/li>\n<li>150 ml. water<\/li>\n<li>100 grams cocoa powder<\/li>\n<li>250 grams sugar<\/li>\n<li>150 ml. heavy cream<\/li>\n<\/ul>\n<h4>Decoration:<\/h4>\n<ul>\n<li>Dark chocolate sheets<\/li>\n<li>White chocolate sheets<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-instructions\">\n<h4>Base:<\/h4>\n<ol>\n<li>In a small saucepan put sugar, water and corn syrup and cook until light caramel begins to form.<\/li>\n<li>Add butter and stir until melted and blended.<\/li>\n<li>Add Rice Krispies and mix well until coated with the caramel mixture.<\/li>\n<li>Transfer the mixture into the rings and flatten tightly in a thin layer.<\/li>\n<li>Cool in the freezer until completely frozen.<\/li>\n<\/ol>\n<h4>Chocolate crunch:<\/h4>\n<ol>\n<li>Melt butter and chocolate until smooth.<\/li>\n<li>Add paillet\u00e9 feuilletine and mix until blended.<\/li>\n<li>Pour the mixture onto a baking pan lined with paper and flatten into a thin layer about 1-2 cm.<\/li>\n<li>Cool in the freezer for at least an hour.<\/li>\n<li>Cut into small circles with a diameter of 3-4 cm and keep in the freezer until assembling the desserts.<\/li>\n<\/ol>\n<h4>Salted caramel chocolate mousse:<\/h4>\n<ol>\n<li>In a small saucepan cook sugar into caramel.<\/li>\n<li>In a small separate pot, heat milk, cream and sea salt to a simmer.<\/li>\n<li>Pour the milk mixture over the caramel carefully, lower heat and cook just until you obtain a uniform caramel sauce.<\/li>\n<li>In a small bowl whisk egg yolks and pour in about 1\/3 amount of caramel while whisking until smooth.<\/li>\n<li>Return the mixture into the pan with the remaining caramel and cook over low heat, stirring constantly, until the mixture reaches 82-84c degrees.<\/li>\n<li>Strain the mixture and pour over the chocolate. Mix until smooth.<\/li>\n<li>Cool the chocolate mixture to a temperature of about 40c degrees.<\/li>\n<li>Whip the cream to soft peaks and gently fold into the chocolate mixture until you get a smooth mousse.<\/li>\n<li>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.<\/li>\n<li>Flatten the top and freeze for 3-4 hours or until completely frozen.<\/li>\n<\/ol>\n<h4>Chocolate glaze:<\/h4>\n<ol>\n<li>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.<\/li>\n<li>In a medium saucepan put water, cocoa powder and sugar and heat to a boil.<\/li>\n<li>Add in the cream and bring to a boil again.<\/li>\n<li>Melt the gelatin and add into the saucepan while whisking.<\/li>\n<li>Strain and cool at room temperature to about 32-35c degrees, stirring occasionally.<\/li>\n<li>Add the cream and bring to a boil again.<\/li>\n<li>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.<\/li>\n<li>Place each mousse dome on a crunchy base.<\/li>\n<li>Garnish with dark and white chocolate sheets as in pictures.<\/li>\n<\/ol><\/div>\n<div class=\"wprm-fallback-recipe-notes\">\n<ul>\n<li style=\"text-align: left\">Keep the desserts in the refrigerator for up to 4-5 days.<\/li>\n<li style=\"text-align: left\">Gluten-free version: Instead of paillet\u00e9 feuilletine, use crushed Rice Krispies.<\/li>\n<\/ul><\/div>\n<div class=\"wprm-fallback-recipe-meta\">\n\t\t\t<\/div>\n<\/div>\n<p><!--End WPRM Recipe--><\/p>\n<div id=\"attachment_10290\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-10290\" class=\"wp-image-10290\" title=\"Plenitude \u2013 Salted Caramel Chocolate Mousse Domes\" src=\"http:\/\/oogio.net\/wp-content\/uploads\/2014\/12\/planitude2-s.jpg\" alt=\"Plenitude \u2013 Salted Caramel Chocolate Mousse Domes\" width=\"800\" height=\"534\" \/><p id=\"caption-attachment-10290\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>I like to try and copycat desserts I tasted in different bakeries and patisseries all over the world. You can find various copycat recipes all over the blog, such as Starbucks copycat blueberry muffins; and \u2013 from my top favorite French pastry chef \u2013 Pierre\u2019 Herme\u2019s Montebello, which is a strawberry and pistachio entremets. Trying [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":34603,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1594,1575,1560,4950,1555],"tags":[2840,1618],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Plenitude \u2013 Salted Caramel Chocolate Mousse Domes | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"Looking for a great salted caramel chocolate mousse? 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