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.)
Half-fill each hemisphere silicone mould with melted dark chocolate and spread it around the sides with a spoon.
Turn the silicone mould upside-down over a large plate or tray and allow the excess dark chocolate to drip off.
If needed, clean up the silicone mould surface and freeze the chocolate shells for at least 20 minutes or until the chocolate is solid.
Repeat the process with a second coat of chocolate. Freeze the chocolate shells until needed.
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.
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.)
Pipe the caramel mousse into the frozen chocolate shells and smooth out the tops.
Freeze until needed.
Cream together the coconut oil and coconut sugar.
Add the egg and mix well.
Sift together the dry ingredients and add them to the wet ingredients. Mix well until you get a smooth, slightly sticky cookie dough.
Refrigerate the cookie dough for at least 1/2 hour.
Pre-heat the oven to 355 ºF (180 ºC) and line a baking sheet with baking/greaseproof paper.
Roll out the cookie dough until it's about 4 - 5 mm thick.
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.
While still hot, cut out 6 circles using the round cookie cutter. Allow to cool.
Remove the frozen, filled chocolate shells from the silicone mould and place them onto the cookie bottoms. Decorate with decorations of choice.
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.