Introduction

This refined sugar-free dessert features a luscious caramel mousse encased in a crisp dark chocolate shell and rests on a tender gluten-free cookie base. It’s a delightful treat that’s simple to prepare and perfect for those avoiding refined sugars.

A dome-shaped dessert with four visible layers sits on a white marbled surface. The bottom layer is a crumbly, light golden biscuit base. Above it is a swirled creamy layer mixing beige and dark brown colors with a smooth texture. Surrounding this is a thick white mousse layer with a soft, airy look. The outside is coated with a shiny, dark chocolate glaze. The top is decorated with chopped nuts, a whole cashew nut, and a delicate, lace-like spun sugar decoration. In the background, two more desserts of the same kind are slightly out of focus. A rose gold spoon lies near the front dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz (225 g) dark chocolate, melted (70% dark chocolate recommended; use sugar-free chocolate for a fully refined sugar-free version)
3/4 cup (113 g) coconut sugar
3 egg whites
1/2 tsp cream of tartar
1/2 cup (80 g) coconut oil, room temperature (not melted)
1/2 cup (75 g) coconut sugar
1 egg
1 1/4 cup (150 g) plain gluten-free flour blend (rice, potato, maize flour blend without xanthan gum)
1/2 tsp xanthan gum
Pinch of salt
Silicone mould for hemisphere domes
Baking thermometer
Round cookie cutter, about 2 3/4 inch (7 cm) diameter
Decorations of choice (e.g., spun sugar, white chocolate cigarellos)

Instructions

Step 1: Prepare chocolate shells by half-filling each hemisphere silicone mould with melted dark chocolate. Spread the chocolate around the sides using a spoon. Turn the mould upside down over a plate to allow excess chocolate to drip off. Clean the edges if necessary, then freeze for at least 20 minutes until solid.
Step 2: Repeat the chocolate coating with a second layer and freeze until needed.
Step 3: Make the caramel mousse by heating coconut sugar, egg whites, and cream of tartar in a heatproof bowl set over simmering water. Heat until the mixture reaches 150 ºF (65 ºC) to ensure safety and dissolve the sugar.
Step 4: Transfer the mixture to a stand mixer and whip at medium-high speed until the volume triples, the mousse is fluffy, and cooled to room temperature (about 10–15 minutes). Pipe the mousse into the frozen chocolate shells and smooth the tops. Freeze until needed.
Step 5: Prepare the cookie base by creaming together coconut oil and coconut sugar until smooth. Add the egg and mix thoroughly.
Step 6: Sift the gluten-free flour blend, xanthan gum, and salt together, then add to the wet ingredients. Mix until a smooth, slightly sticky dough forms. Refrigerate the dough for at least 30 minutes.
Step 7: Preheat the oven to 355 ºF (180 ºC) and line a baking sheet with greaseproof paper. Roll out the dough to 4–5 mm thickness.
Step 8: Bake the dough for about 10 minutes until the top is light golden and the edges are golden. While still hot, cut out six circles using the round cookie cutter. Allow them to cool completely.
Step 9: Assemble the cakes by carefully removing the frozen chocolate shells filled with mousse from the moulds. Place each dome on a cookie base.
Step 10: Decorate the assembled cakes with your choice of toppings such as spun sugar or white chocolate cigarellos.

Tips & Variations

Use sugar-free dark chocolate to make the recipe completely refined sugar-free.
Ensure the mousse mixture reaches the proper temperature for safety and sugar dissolution before whipping.
For added crunch, sprinkle finely chopped nuts onto the cookie base before baking.
Try different toppings like fresh berries or toasted coconut for variety.

Storage

Store the assembled mousse cakes in a closed container in the refrigerator for up to 1 week. For longer storage, freeze them for up to 3 weeks. If frozen, thaw the cakes for 10–15 minutes before serving to enjoy the best texture and flavor.

How to Serve

The image shows a dome-shaped dessert cut in half, revealing four layers. The bottom layer is a light brown crumbly cake base. Above it, there is a thick layer of white cream with swirls of light brown mixed into it, adding a marbled effect. The third layer is a smooth, light beige mousse that surrounds the creamy center. The dessert is topped with a shiny dark chocolate dome decorated with thin white lines, cashew nuts, small pieces of nuts, and a delicate white spun sugar decoration at the top center. The dessert sits on a white marbled surface, with a silver fork placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of coconut sugar?

Yes, you can substitute regular granulated sugar, but using coconut sugar keeps the recipe refined sugar-free and adds a subtle caramel flavor.

What if I don’t have a silicone mould for the chocolate domes?

While silicone moulds are ideal for shaping, you can try using small bowls lined with plastic wrap or chocolate dome moulds, but results may vary in shape and ease of removal.