A super easy recipe for mousse cakes with a refined sugar free caramel mousse and a delicious dark chocolate shell. Complete with a gluten and dairy free cookie bottom, this healthier fancy dessert is a joy to make and eat!
Author Kat | The Loopy Whisk
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) gluten free flour
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,…)
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