Gluten & Dairy Free Caramel Mousse Cakes {gluten, dairy, nut & soy free, refined sugar free option} - 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!
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Caramel Mousse Cakes (Gluten & Dairy Free, Refined Sugar Free Option)

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! (NOTE: Prep time doesn't include the refrigeration and freezing time.)

Course Dessert
Cuisine Dairy Free, Gluten Free
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 mousse cakes

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!