These Chocolate-Caramel Domes are an elegant and indulgent dessert featuring rich semisweet chocolate shells filled with airy mousse and a surprise center of gooey caramel. Perfect for special occasions or an impressive dinner party treat, these domes are as fun to make as they are to eat.

Why You’ll Love This Recipe

These domes combine several beloved dessert elements into one show-stopping treat. The balance of the soft, moist chocolate cake, fluffy mousse, and luscious caramel center—all encased in a glossy chocolate dome—makes for a texture and flavor experience that chocolate lovers will swoon over. Plus, they can be made ahead, making them a great choice for entertaining. Salted Caramel Chocolate Mousse Domes

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake:
nonstick cooking spray
1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
pinch of kosher salt
2 tablespoons milk
1 tablespoon vegetable oil
1/4 teaspoon pure vanilla extract
1 large egg

Chocolate Domes and Mousse:
1 tablespoon extra-virgin unrefined coconut oil
9 ounces semisweet chocolate
1 cup heavy cream
one 1/4-ounce package unflavored gelatin
2 tablespoons unsalted butter

Filling and Topping:
1/4 cup caramel sauce
2 ounces semisweet chocolate

Directions

Make the cake:
Preheat the oven to 350°F. Grease an 8-inch square glass baking dish with nonstick spray.
In a bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add milk, oil, vanilla, egg, and 1 teaspoon hot water. Whisk until smooth.
Pour into the dish and bake for about 20 minutes or until a knife comes out clean. Cool 10 minutes, then transfer to a board and cool completely. Cut six 2 1/2-inch rounds using a biscuit cutter. Set aside.
Make the chocolate domes:
Melt coconut oil and 3 ounces of chocolate together in the microwave until smooth. Pour into a silicone half-sphere mold (six 3-ounce cavities), swirling to coat each mold. Freeze until hardened, about 5 minutes.
Make the mousse:
Stir 1/4 cup cream with the gelatin in a bowl.
In another bowl, microwave butter and remaining 6 ounces chocolate until melted and smooth. Stir in the gelatin mixture until dissolved. Cool to room temperature.
Whip remaining 3/4 cup cream to stiff peaks. Add half of the chocolate mixture, beat, then add the rest and beat until combined.
Assemble the domes:
Fill each chocolate mold cavity with 1/3 cup mousse. Make a small divot in the center with a spoon and add a heaping teaspoon of caramel sauce.
Press a cake round into each dome, sealing the mousse inside. Wipe away any excess. Freeze until set, about 1 hour.
Finish and serve:
Carefully unmold the domes and place cake-side down on a platter.
Use a vegetable peeler to create chocolate shavings.
Melt remaining chocolate and drizzle over the domes, then garnish with chocolate shavings. Serve immediately.

Servings and timing

Servings: 6
Total time: 3 hours 5 minutes (includes cooling and freezing time)
Active prep time: 1 hour
Chilling/setting time: 2 hours 5 minutes Salted Caramel Chocolate Mousse Domes

Variations

White chocolate version: Swap semisweet chocolate for white chocolate in the shell and mousse for a sweeter take.
Flavored mousse: Add a splash of orange liqueur or espresso to the mousse for added depth.
Nutty surprise: Place a toasted hazelnut or almond in the caramel center for crunch.
Decorative flair: Dust finished domes with edible gold powder or cocoa for a dramatic finish.
No gelatin: Use stabilized whipped cream (cream + powdered sugar + cornstarch) instead for a vegetarian option.

Storage/Reheating

These domes are best stored in the freezer, tightly wrapped or in an airtight container. They can be made up to 2 days in advance. To serve, allow them to sit at room temperature for 10–15 minutes before enjoying. Do not microwave or reheat, as the chocolate shell may melt and lose its shape.

FAQs

How do I keep the chocolate domes from breaking when unmolding?

Make sure the chocolate is fully set and frozen before unmolding. Gently peel the mold away instead of pulling on the dome. Silicone molds work best for easy release.

Can I make these domes ahead of time?

Yes, you can make them 1–2 days in advance and keep them frozen. Add toppings just before serving for the best presentation.

Can I use a different mold shape?

Yes, but adjust the filling portions accordingly. The mold should hold about 3 ounces per cavity.

Is there a substitute for unflavored gelatin?

You can use agar-agar powder as a vegetarian alternative, though the texture may differ slightly.

Can I skip the mousse and fill with something else?

Yes, you can try ice cream, ganache, or even whipped cream. Just ensure the filling holds its shape.

Can I use store-bought cake instead?

Absolutely. Use a dense chocolate cake and cut rounds to fit your molds.

What kind of caramel sauce works best?

Use a thick, high-quality caramel that holds its shape when cold. Homemade or jarred both work well.

How do I get shiny chocolate domes?

Use good-quality chocolate and make sure not to overheat it. Tempered chocolate provides the best shine.

My domes melted quickly—what happened?

They likely sat out too long or were placed in a warm area. Serve them chilled and only bring them out right before serving.

Can I freeze them for longer than two days?

Yes, they can be frozen for up to 2 months. Just ensure they’re tightly wrapped and avoid humidity during thawing.

Conclusion

Chocolate-Caramel Domes are a luxurious dessert perfect for impressing guests or treating yourself to something special. With their layered textures and decadent flavors, these domes are worth every minute of prep. Customize them with your favorite flavors or decorative touches and enjoy a showstopping dessert that tastes as amazing as it looks.