Gluten + Dairy Free Caramel Mousse Cakes #desserts #chocoalte

A mousse cake may appear to be an inconceivable heating accomplishment, yet it really couldn't be more straightforward to plan! These caramel mousse cakes are gluten, dairy and refined sugar free, yet at the same time sneak up all of a sudden. A more advantageous extravagant pastry, which anybody can make!

We're keeping things dairy free by utilizing coconut oil. That is creamed along with coconut sugar, and afterward eggs, flour and salt are included. The treat mixture is refrigerated, turned out into a solitary sheet, prepared and circles are removed. Straightforward, isn't that so? Straightforward as… mousse cake? The left-over treat scraps are the we're-nearly there-and-we're-thoroughly shaking extravagant sweets consolation meets-reward treats. Appreciate.

A very simple formula for mousse cakes with a refined sugar free caramel mousse and a delectable dim chocolate shell. Complete with a gluten and dairy free treat base, this more beneficial extravagant sweet is a delight to make and eat! (NOTE: Prep time does exclude the refrigeration and freezing time.)

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Ingredients
For chocolate shells:

• 8 oz (225 g) dark chocolate, melted (I used 70% dark chocolate, but choose whichever you prefer, use sugar free chocolate for 100% refined sugar free version)

For caramel mousse:

• 3/4 cup (113 g) coconut sugar
• 3 egg whites
• 1/2 tsp cream of tartar

For cookie bottom:

• 1/2 cup (80 g) coconut oil, room temperature (but not melted!)
• 1/2 cup (75 g) coconut sugar
• 1 egg
• 1 1/4 cup (150 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
• 1/2 tsp xanthan gum
• pinch of salt

You will also need:

• silicone mould (Note 1)
• baking thermometer (Note 2)
• round cookie cutter, about 2 3/4 inch (7 cm) in diameter (the diameter of the cookie cutter has to be the same as the diameter of the silicone mould hemisphere domes)
• decorations of choice (e.g. spun sugar, white chocolate cigarellos,...)

Instructions
For chocolate shells:

1. Half-fill each hemisphere silicone mould with melted dark chocolate and spread it around the sides with a spoon.
2. Turn the silicone mould upside-down over a large plate or tray and allow the excess dark chocolate to drip off.
3. If needed, clean up the silicone mould surface and freeze the chocolate shells for at least 20 minutes or until the chocolate is solid.
4. Repeat the process with a second coat of chocolate. Freeze the chocolate shells until needed.

For caramel mousse:

1. In a heatproof bowl above a pot of simmering water, heat all caramel mousse ingredients until they reach the temperature of 150 ºF (65ºC). At (and above) this temperature, egg whites are safe to eat and the sugar has melted.
2. Transfer the mixture into a stand mixer (or use a hand mixer with double beater attachment) and whisk the mousse mixture at medium-high speed until it is greatly increased in volume, fluffy and has cooled to room temperature. (This usually takes 10 - 15 minutes.)
3. Pipe the caramel mousse into the frozen chocolate shells and smooth out the tops.
4. Freeze until needed.

For cookie bottom:

1. Cream together the coconut oil and coconut sugar.
2. Add the egg and mix well.
3. Sift together the dry ingredients and add them to the wet ingredients. Mix well until you get a smooth, slightly sticky cookie dough.
4. Refrigerate the cookie dough for at least 1/2 hour.
5. Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.
6. Roll out the cookie dough until it's about 4 - 5 mm thick. 
7. Bake the cookie dough as a single "sheet" in the pre-heated oven at 355 ºF (180 ºC) for about 10 minutes or until light golden on top and golden brown around the edges.
8. While still hot, cut out 6 circles using the round cookie cutter. Allow to cool.

Assembly:

1. Remove the frozen, filled chocolate shells from the silicone mould and place them onto the cookie bottoms. Decorate with decorations of choice.
2. Enjoy!

Storage:

1. The caramel mousse cakes keep well in a closed container in the fridge for about 1 week and in the freezer for about 3 weeks. If you keep the in the freezer, allow them to thaw for about 10 - 15 minutes before serving.

Recipe Notes

Note 1: I've used this silicone mould from Amazon and I absolutely love how easy to use it is!

Note 2: This thermometer has been a trusted friend for quite a few years, and I use it in all my baking – can't recommend enough!

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