Why You’ll Love This Recipe

You’ll love this dessert for its sophisticated layers of texture and flavor—from the crispy base to the creamy mousse and shiny chocolate glaze. The salted caramel adds a delightful contrast to the rich chocolate, making it both indulgent and balanced. Though it looks impressive, the recipe guides you step-by-step to create a show-stopping treat at home.

Ingredients

For the crunchy crust:

50 grams sugar
2 tablespoons water
60 grams corn syrup or glucose
45 grams soft butter
75 grams Rice Krispies

For the chocolate crunch:

50 grams dark chocolate
20 grams butter
20 grams pailleté feuilletine (or crushed Rice Krispies for gluten-free version)

For salted caramel and chocolate mousse:

25 grams sugar
100 ml milk
75 ml heavy cream
1/2 teaspoon sea salt
2 large egg yolks
300 grams melted dark chocolate
450 ml heavy cream

For chocolate glaze:

14 grams gelatin powder
70 ml water
150 ml water
100 grams cocoa powder
250 grams sugar
150 ml heavy cream

For decoration:

Dark chocolate sheets
White chocolate sheets

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the crunchy crust:

In a small saucepan, cook sugar, water, and corn syrup until a light caramel forms.
Add butter and stir to combine.
Mix in Rice Krispies until fully coated.
Transfer the mixture into rings and flatten tightly. Freeze until set.

Make the chocolate crunch:

Melt butter and dark chocolate until smooth.
Add pailleté feuilletine or crushed Rice Krispies (for gluten-free) and mix.
Spread evenly on a baking pan and freeze for at least 1 hour.
Cut into 3-4 cm circles.

Make the salted caramel chocolate mousse:

Cook sugar into caramel in a small saucepan.
Heat milk, cream, and sea salt to a simmer in a separate pot.
Slowly combine the cream mixture with the caramel and cook until uniform.
Whisk egg yolks with a third of the caramel, then combine with the rest.
Cook over low heat until the mixture reaches 82-84°C.
Strain and pour over melted dark chocolate, mixing until smooth.
Cool to about 40°C, then fold in whipped cream to form mousse.

Assemble the mousse domes:

Pour mousse halfway into 7 cm dome-shaped silicone molds.
Place a chocolate crunch circle in the center, then cover with more mousse.
Freeze for 3-4 hours until set.

Make the chocolate glaze:

Hydrate gelatin in water for 15 minutes.
Heat water, cocoa powder, and sugar in a saucepan and bring to a boil.
Add cream and bring to a second boil.
Melt gelatin and add to the pan.
Strain and cool to 32-35°C before using.

Assemble the desserts:

Remove frozen mousse domes from molds and place on a rack.
Pour glaze over the domes to coat completely.
Freeze for 5 minutes to set glaze.
Place each dome on the crunchy base and garnish with chocolate sheets.

Serve and store:

Refrigerate mousse domes for up to 4-5 days. Enjoy!

Servings and timing

Makes 8–10 servings. Total time: 1 hour 15 minutes (including chilling and freezing).

Variations

For a gluten-free option, use crushed Rice Krispies instead of pailleté feuilletine.
Experiment with white chocolate or milk chocolate for different mousse flavors.
Add a sprinkle of sea salt flakes on top for an extra salted caramel touch.
Use different nut-based crusts for added texture.

Storage/Reheating

Store in the refrigerator for up to 4-5 days. These domes are best served chilled and should not be reheated.

FAQs

Can I make these ahead of time?

Yes, they can be prepared in advance and stored in the fridge.

What can I use instead of pailleté feuilletine?

Crushed Rice Krispies work well as a gluten-free substitute.

Can I freeze the mousse domes?

Freezing is possible but may alter texture slightly. It’s best to enjoy fresh or refrigerated.

How do I prevent the glaze from melting the mousse?

Ensure the glaze is cooled to 32-35°C before pouring over the frozen mousse.

Is this recipe gluten-free?

It can be made gluten-free by substituting the pailleté feuilletine with gluten-free Rice Krispies.

Can I use gelatin sheets instead of powder?

Yes, adjust the quantity according to package instructions.

How long does the glaze take to set?

About 5 minutes in the freezer.

Can I make this dairy-free?

This recipe contains dairy; substitutions require specialized products and adjustments.

What size molds should I use?

7 cm dome-shaped silicone molds are recommended.

Can I decorate with fresh fruit?

Yes, fresh berries or edible flowers complement the domes beautifully.

Conclusion

Salted Caramel Chocolate Mousse Domes are an elegant and indulgent dessert combining creamy mousse, crunchy textures, and rich chocolate glaze. Perfect for special occasions, these domes impress with both flavor and presentation while being surprisingly manageable to prepare at home.

Salted Caramel Chocolate Mousse Domes

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Salted Caramel Chocolate Mousse Domes are luxurious desserts featuring a crunchy Rice Krispies crust, silky chocolate mousse infused with salted caramel, and a glossy chocolate glaze, perfect for special occasions.

Author: Amy
Prep Time: 1 hour 15 minutes (including chilling/freezing)
Cook Time: Varies by component
Total Time: About 1 hour 15 minutes
Yield: 8–10 servings
Category: Dessert
Method: Freezing, baking, stovetop cooking
Cuisine: French-inspired

Ingredients

Crunchy crust: 50g sugar, 2 tbsp water, 60g corn syrup or glucose, 45g soft butter, 75g Rice Krispies

Chocolate crunch: 50g dark chocolate, 20g butter, 20g pailleté feuilletine (or crushed Rice Krispies for gluten-free)

Salted caramel & chocolate mousse: 25g sugar, 100ml milk, 75ml heavy cream, ½ tsp sea salt, 2 large egg yolks, 300g melted dark chocolate, 450ml heavy cream

Chocolate glaze: 14g gelatin powder, 70ml water (for gelatin), 150ml water, 100g cocoa powder, 250g sugar, 150ml heavy cream

Decoration: Dark chocolate sheets, white chocolate sheets

Cook Mode Prevent your screen from going dark

Instructions

Crunchy crust: Cook sugar, water, and corn syrup to light caramel, add butter and stir, mix in Rice Krispies, press into rings, freeze until set.
Chocolate crunch: Melt butter and chocolate, mix in pailleté feuilletine or crushed Rice Krispies, spread on pan, freeze 1 hour, cut circles.
Salted caramel mousse: Cook sugar to caramel, heat milk, cream, salt; combine with caramel, whisk egg yolks with part of caramel, combine and cook to 82-84°C, strain, pour over chocolate, mix until smooth, cool to 40°C, fold in whipped cream.
Assemble domes: Pour mousse halfway into 7 cm silicone molds, add chocolate crunch circle, cover with mousse, freeze 3-4 hours.
Chocolate glaze: Hydrate gelatin, boil water, cocoa, sugar, add cream and boil again, melt gelatin into mixture, strain, cool to 32-35°C.
Final assembly: Remove frozen domes, glaze evenly, freeze 5 minutes to set glaze, place on crunchy base, garnish with chocolate sheets.
Refrigerate and serve chilled.