Chocolate lovers rejoice: Underneath these elegant chocolate shells are pillows of rich mousse topped with sweet caramel.
| Level: | Easy |
| Total: | 3 hr 5 min |
| Active: | 1 hr |
| Yield: | 6 servings |
Ingredients
- Nonstick cooking spray, for the baking dish
- 1/4 cup all-purpose flour
- 1/4 cup sugar
- 2 tablespoons cocoa powder,
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- Pinch of kosher salt
- 2 tablespoons milk
- 1 tablespoon vegetable oil
- 1/4 teaspoon pure vanilla extract
- 1 large egg
- 1 tablespoon extra-virgin unrefined coconut oil
- 9 ounces semisweet chocolate
- 1 cup heavy cream
- One 1/4-ounce package unflavored gelatin
- 2 tablespoons unsalted butter
- 1/4 cup caramel sauce
- 2 ounces semisweet chocolate
Instructions
- For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray.
- Whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Whisk in the milk, vegetable oil, vanilla, egg and 1 teaspoon hot water until smooth and combined.
- Pour into the prepared baking dish and bake until a knife inserted in the center comes out clean, about 20 minutes. Cool for 10 minutes on a wire rack, then flip out onto a cutting board to cool completely, about 20 minutes.
- Use a 2 1/2-inch round biscuit cutter to cut out 6 circles from the cake (save the scraps for another use); set aside.
- For the chocolate domes and mousse: Meanwhile, add the coconut oil and 3 ounces of the chocolate to a medium microwave-safe bowl. Microwave in 1-minute intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 2 minutes. Pour the chocolate mixture into the cavities of a silicone half-sphere mold with six 3-ounce-capacity cavities and tilt the mold to swirl the chocolate around until each half-sphere is coated entirely (you can also use your finger to swirl the chocolate around). Some chocolate may spill over on top of the mold, which is fine; it will break off when you unmold the domes. Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes.
- Put 1/4 cup of the cream in a small bowl and stir in the gelatin. Put the butter and remaining 6 ounces chocolate in a medium microwave-safe bowl and microwave in 1-minute intervals, stirring in between each, until the chocolate and butter are melted and the mixture is smooth, about 2 minutes. Stir the gelatin mixture into the chocolate mixture until the gelatin is dissolved. Cool to room temperature, about 10 minutes.
- Whip the remaining 3/4 cup cream in a large bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Add half of the chocolate-gelatin mixture and continue beating until well combined. Add the remaining chocolate-gelatin mixture and continue beating until no streaks remain.
- For the filling and topping: Scoop 1/3 cup of the mousse into each chocolate cavity in the half-sphere mold. Using the back of a teaspoon, make a divot in the middle of each portion of chocolate mousse about halfway down. Pour a heaping teaspoon of caramel sauce into each divot. Top each half-sphere with a cake round, pressing down gently into the mousse (use a paper towel to wipe away any mousse that may seep out of the mold). Freeze until the mousse is set, about 1 hour.
- Gently peel the mold away from each of the half-spheres and place them cake-side down on a serving platter.
- Use a vegetable peeler to shave 1 tablespoon of chocolate curls from the chocolate. Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Drizzle the melted chocolate over each dome and sprinkle with the chocolate shavings. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 579 |
| Total Fat | 41 g |
| Saturated Fat | 23 g |
| Carbohydrates | 56 g |
| Dietary Fiber | 4 g |
| Sugar | 46 g |
| Protein | 7 g |
| Cholesterol | 87 mg |
| Sodium | 169 mg |
Reviews
These were amazing. They were hard to get out of the mold but they tasted amazing so it didn’t matter much to me. I also covered the holes with the chocolate that I drizzled on top. So yummy!
Mine didn’t pop out of the mold. I don’t know how they do it. It still had a good flavor, loved how it tasted. Kinda disappointing.
These are SO easy to make, taste great, and turned out well. I’ll definitely use the chocolate dome shell again.
These were delicious! I shared them with a friend of ours that is a chef. She enjoyed the so much that we will be making them at an upcoming cooking class!
I made mini ones and noticed the coconut oil gives the chocolate a coconut hint. What else can I use to melt it other than butter? I am making these for my bday instead of a cake! I also tried them with white chocolate and they were delicious and beautiful. Brushing the dark ons with golden powder made them a beautiful NYE dessert!
I am wondering if I can make these ahead, freeze them and then remove an hour ahead of serving???
Oh My God, these are the most delicious desserts ever!!!!!!!