Salted Caramel Chocolate Mousse Domes are the epitome of elegant indulgence. With their glossy mirror glaze and rich layers of airy chocolate mousse and silky salted caramel, these dome-shaped desserts are a showstopper for dinner parties, holiday celebrations, or any occasion that calls for something extra special.
This French-inspired dessert combines multiple textures and flavors: a base of moist sponge cake or crisp biscuit, a luscious chocolate mousse layer, a center of gooey salted caramel, and a shiny mirror glaze coating. While they look like they belong in a patisserie window, these domes are absolutely doable at home with the right tools and guidance.
Why You’ll Love This Recipe
✅ Stunning presentation with mirror-like glaze
✅ A delicious balance of sweet and salty flavors
✅ Make-ahead friendly for stress-free entertaining
✅ Versatile – fill or decorate however you like
✅ Customizable to fit dietary preferences
Tools You’ll Need
- Silicone dome molds (2.5–3 inches diameter)
- Mixing bowls
- Hand or stand mixer
- Saucepan
- Food thermometer
- Silicone spatula
- Piping bags
- Baking tray
- Blender or immersion blender (for mirror glaze)
- Fine mesh strainer (optional but helpful)
Components Overview
- Chocolate Mousse – light and rich base of the dome
- Salted Caramel Insert – hidden molten core
- Sponge or Cookie Base – to hold the dome
- Mirror Glaze – glossy chocolate coating for the perfect finish
Ingredients
For the Salted Caramel Insert:
- ½ cup (100g) granulated sugar
- 2 tbsp water
- ¼ cup (60ml) heavy cream
- 2 tbsp unsalted butter
- ¼ tsp sea salt
- ¼ tsp vanilla extract
For the Chocolate Mousse:
- 200g dark chocolate (60–70%), chopped
- 2 cups (480ml) heavy cream
- 3 egg yolks
- ¼ cup (50g) granulated sugar
- ¼ cup (60ml) milk
- 1 tsp vanilla extract
- 1 pinch of salt
For the Base (Choose one):
- Chocolate sponge cake (cut into rounds to fit base of dome)
- Chocolate cookie or biscuit layer
- Brownie cut-outs
For the Mirror Glaze:
- ½ cup (120ml) water
- 1 cup (200g) sugar
- ⅔ cup (200g) sweetened condensed milk
- 100g dark chocolate, finely chopped
- 8g powdered gelatin + 4 tbsp cold water (to bloom)
How to Make It
Step 1: Make the Salted Caramel Insert
- In a saucepan, heat sugar and water over medium heat until amber in color.
- Remove from heat and carefully add cream (it will bubble).
- Stir in butter, salt, and vanilla until smooth.
- Pour into small silicone molds (or ice cube tray) and freeze until solid (about 2 hours or overnight).
Step 2: Prepare the Chocolate Mousse
- Melt the dark chocolate and let cool slightly.
- In a bowl, whisk egg yolks and sugar until pale.
- Heat milk in a saucepan until steaming. Slowly pour into the yolk mixture to temper it.
- Return mixture to pan and cook over low heat until slightly thickened (don’t boil).
- Pour over melted chocolate, add vanilla and salt, and stir until smooth.
- Whip cream to soft peaks and gently fold into the chocolate mixture.
- Transfer mousse to a piping bag.
Step 3: Assemble the Domes
- Pipe a layer of mousse into each dome mold, filling halfway.
- Place a frozen caramel insert into the center of each.
- Pipe more mousse to fill the mold to the top.
- Smooth the surface and press in a cookie or sponge base.
- Freeze domes until solid (4–6 hours or overnight).
Step 4: Prepare the Mirror Glaze
- Bloom gelatin in cold water for 5–10 minutes.
- In a saucepan, combine water, sugar, and condensed milk. Heat until steaming.
- Remove from heat, add gelatin, then pour over chopped chocolate.
- Let sit for 2 minutes, then blend until smooth. Strain if needed.
- Cool to 90–95°F (32–35°C) – warm enough to pour but not melt the domes.
Step 5: Glaze and Serve
- Unmold the frozen domes and place them on a wire rack over a tray.
- Pour mirror glaze over each dome in one motion to fully coat.
- Let sit for a few minutes to set, then transfer to a serving plate.
- Garnish with gold leaf, sea salt flakes, chocolate shards, or caramel drizzle if desired.
Tips for Success
- Use quality chocolate for mousse and glaze – it makes all the difference.
- Work with frozen domes – they must be completely solid before glazing.
- Temperature matters – glaze that’s too hot will melt your mousse.
- Prep ahead – all components can be made a day in advance.
- Clean glaze drips with a hot knife or offset spatula after glazing.
Flavor Variations
🍊 Orange Caramel Domes
Add orange zest to the mousse and a splash of orange liqueur to the caramel.
☕ Mocha Mousse Domes
Add 1 tsp instant espresso to the mousse for a mocha twist.
🍓 Berry Core
Swap the caramel insert for raspberry or strawberry gelée.
🌰 Nutty Delight
Add chopped hazelnuts or almonds to the base for crunch.
Make It Fit Your Diet
- Vegetarian-friendly: This recipe is naturally vegetarian.
- Gluten-free: Use gluten-free sponge cake or almond flour cookies.
- Dairy-free: Substitute coconut cream and vegan chocolate, and use dairy-free condensed milk for the glaze.
- Egg-free: Use an eggless mousse base with agar agar to thicken.
Storage & Serving
- Refrigerator: Store glazed domes in the fridge for up to 3 days.
- Freezer: Keep unglazed domes frozen for up to 1 month. Glaze just before serving.
- Serving: Best served slightly chilled but not frozen—allow 20–30 minutes of thawing.
Frequently Asked Questions
Can I make the glaze in advance?
Yes! You can store it in the fridge for up to 5 days and rewarm gently before use.
Do I need a special mold?
Silicone dome molds are ideal, but you can use muffin tins lined with plastic wrap for a DIY version.
Why did my glaze not stick smoothly?
The glaze may have been too cool or your domes weren’t cold enough. Ensure domes are frozen and glaze is at proper temp.
Conclusion
These Salted Caramel Chocolate Mousse Domes may look like they’re straight out of a French patisserie, but with a bit of planning, you can make them right at home. Each bite delivers the perfect harmony of creamy chocolate mousse, salty-sweet caramel, and a silky mirror glaze finish.
Whether you’re making them to impress guests or treating yourself to a gourmet dessert, this recipe is a true celebration of flavor, texture, and elegance.
