A luscious, rich and indulgent chocolate mousse dome with a hidden caramel filling and a dark chocolate no-bake cookie base. This Chocolate Caramel Tart Bombe makes for a showstopper centrepiece dessert this Christmas or Holiday time and is so easy to make. It’s packed with Dark Orange and Ginger chocolate and is best served with chocolate coins and sprinkles. It’s naturally vegan and gluten-free.
By Nourishing Amy
Chocolate Caramel Tart Bombe
Prep Time: 20
Serves: 8-10 People
Ingredients
For the Caramel
2 tbsp (30g) almond butter
½ tbsp coconut oil, melted
½ tsp maple syrup
A pinch of salt
For the Chocolate Mousse
180g Dark Orange and Ginger Chocolate
290g silken tofu, drained weight
2 tbsp Biscoff cookie spread or almond butter
90g thick coconut yoghurt or vegan cream cheese
For the Base
50g oat flour (oats blended into a flour texture)
10g cocoa powder
35g ground almonds
50g Biscoff cookie spread or almond butter
1 tbsp (15ml) maple syrup
1 tbsp (15g) melted coconut oil
To Serve
50g Dark Orange and Ginger Chocolate
1 tsp coconut oil
Dark Chocolate Coins
Sprinkles
Method
Step 1
Make the caramel: whisk together all the ingredients until smooth.
Step 2
For the mousse: chop the dark chocolate small and melt over a pan of simmering water (bain-marie) or in the microwave, and allow to cool slightly. Into a food processor or blender, add the tofu, cookie spread, yoghurt/cream cheese and the melted chocolate. Blend for 2-3 minutes, until really creamy, scraping down the sides as necessary
Step 3
To shape the dessert: line a medium bowl with cling film, allowing the edges to overhang the bowl and pour in ½ of the mixture. Spoon the caramel into the middle and top with the remaining mousse mix. Tap the bowl down on the surface a few times to remove any air bubbles. Chill while you make the base
Step 4
For the base: stir together all of the ingredients to a sticky dough. Now, roll out and shape the dough into a circle, the same size as the base of your mousse. Carefully lay the biscuit base on top of the mousse, sealing in all the edges. Press down lightly, wrap the clingfilm over the base and now chill in the fridge for 6-8 hours or overnight, until firm
Step 5
Melt the chocolate and coconut oil for the topping
Step 6
To serve: place a plate over the top of the dessert bowl and carefully flip over. Lift off the bowl and remove the clingfilm Pour over the chocolate and decorate with chocolate coins and sprinkles
Step 7
Enjoy straight away or keep in the fridge for 5-7 days, in a sealed container, or in the freezer, wrapped well, for 1-2 weeks. Allow to defrost before eating. To slice, warm a sharp knife up and gently cut through the chocolate top and mousse filling
