She Pours The Caramel Mousse In One Of The Best Creations Ever!

Looking to impress your guests? Well you need to make these Caramel Mousse in Chocolate Bowls. These are one of the most decadent, rich desserts and also one of the most beautiful desserts that you can make.


You begin with a caramel mousse made from dulce de leche. It is super creamy and super delicious. Then, you have these chocolate bowls that really make this dessert stand out. The great thing about them is that they are actually not that difficult to make. All you need is some balloons at home and you can create them yourself.

Ingredients

For Caramel Mousse:
4 large egg yolks
1/2 cup (100g) white granulated sugar
1 cup (235ml) milk
1/3 cup (42g) all-purpose flour
1 teaspoon (5ml) vanilla extract
14-ounces (396g) dulce de leche or other caramel
2 cups (475ml) heavy cream
1/2 cup (100g) white granulated sugar
For Chocolate bowls:
6 medium-sized ballons
2 cups (350g) chocolate melts
white chocolate, chopped nuts, sprinkles; for optional garnish

For Sugar Garnish:
1 cup (200g) white granulated sugar
1/2 cup (118ml) water

Procedure:

Prepare the mousse custard first. In a large bowl, whisk together the egg yolks, sugar and vanilla extract until creamy; set aside. In a small saucepan, combine the milk and flour. While whisking constantly, heat the milk and flour mixture over medium heat until it thickens. Continue whisking to remove any clumps.
Begin adding the hot milk mixture into the egg yolks, adding a little at a time and whisking vigorously after each addition. Once the everything is combined, pour the custard back into the saucepan and cook over medium heat until the custard thickens and holds its shape well. Into the hot custard, add the dulce de leche. Whisk until smooth and uniform. Cover the custard with clingwrap and place into the refrigerator to cool completely.
Meanwhile, make the chocolate bowls. Wash and dry the balloons before using. Spray the balloons with non-stick cooking spray and set them onto a baking sheet lined with parchment paper. Place the chocolate melts into a large bowl and melt the chocolate until smooth. Dip each balloon into the melted chocolate and coat in a generous amount. Garnish the chocolate with white chocolate drizzle, chopped nuts or toffee bits, if desired.
Place the balloons onto the parchment paper. Once all balloons are done, transfer the baking sheet into the refrigerator until chocolate is set. Once chocolate is hard use a knife or kitchen scissors and pierce the balloons. Carefully pull the rubber away from the set chocolate, careful not to break the bowls.
While chocolate is setting, finish the caramel mousse. In a large bowl, whisk together cold heavy cream with sugar until stiff peaks form. Gently fold in about 1 cup of the whipped cream into the cooled custard. Gradually begin adding the custard into the whipped cream, folding gently with each addition. Fill each chocolate bowl full with prepared mousse. Set mousse into the refrigerator to set, about 4 to 6 hours, or best overnight.
Optional: prepare a candied sugar garnish for serving. Place the water and sugar into a small saucepan and cook over medium heat until the sugar caramelizes into a deep amber color. Pour the syrup over a baking sheet lined with parchment paper. Once the syrup has cooled, break the candy apart. Garnish the mousse when serving.

Source: Tatyana Everyday Food