Sweets & Desserts
Coffee Caramel Chocolate Mousse
Servings
1 Servings
Time
180 min
Difficulty
Hard
Ingredients
JELLY CARAMEL:
- 150 grams Caramel Sauce
- 50 grams Crispy Rice
- 150 grams UHT Milk
- 50 grams Dairy Cream
- 100 grams Water
- 40 grams Sugar
- 4 grams Jelly Powder
ALMOND SPONGE:
- 2 Eggs
- 25 grams Sugar
- 25 grams Protein Flour
- 25 grams Almond Powder
- 1 gram Vanilla Essence
CHOCOLATE MOUSSE:
- 200 grams Dairy Cream
- 300 grams DCC Chockely Premium
- 300 grams White Dairy Cream
- 15 grams Gelatin
- 75 grams Water
Instructions
Steps to Make Caramel Jelly
- Combine water, sugar, and agar-agar powder in a saucepan and stir well.
- Add UHT milk and dairy cream and heat, stirring, until boiling.
- Add caramel sauce and stir well.
- Remove from heat, add rice crispies, and stir gently.
- Pour into molds or rings, as desired, and refrigerate until set.
Steps to Make Almond Sponge
- Beat the eggs and sugar until fluffy and pale.
- Add the vanilla essence and beat briefly.
- Sift the flour and almond meal into the batter, folding in with a spatula until evenly combined.
- Pour into a baking pan lined with parchment paper.
- Bake at 170°C for about 15–20 minutes, until cooked through.
- Cool and cut into rings.
Steps to Make Chocolate Mousse
- Soak gelatin in cold water (from 75 grams of water) until it expands, then heat until dissolved.
- Heat 200 grams of dairy cream until almost boiling, pour it into the DCC Chockely Premium, and stir until the chocolate melts evenly.
- Add the melted gelatin and stir well.
- Let the temperature cool to lukewarm.
- Add 300 grams of whipped dairy cream and stir gently with a spatula until well combined and smooth.
Finishing:
- Place a layer of almond sponge on the bottom of the ring/mold.
- Add a layer of caramel jelly on top of the sponge.
- Pour the chocolate mousse over the entire layer. Smooth out.
- Refrigerate for at least 4 hours or until set.
- Remove from the mold, decorate as desired, and serve chilled.
