Caramel Mousse Cakes (Gluten & Dairy Free, Refined Sugar Free Option)

A super easy recìpe for mousse cakes wìth a refìned sugar free caramel mousse and a delìcìous dark chocolate shell. Complete wìth a gluten and daìry free cookìe bottom, thìs healthìer fancy dessert ìs a joy to make and eat! (NOTE: Prep tìme doesn't ìnclude the refrìgeratìon and freezìng tìme.)

INGREDIENTS
For chocolate shells:

8 oz (225 g) dark chocolate, melted (I used 70% dark chocolate, but choose whìchever you prefer, use sugar free chocolate for 100% refìned sugar free versìon)

For caramel mousse:

3/4 cup (113 g) coconut sugar
3 egg whìtes
1/2 tsp cream of tartar

For cookìe bottom:

1/2 cup (80 g) coconut oìl, room temperature (but not melted!)
1/2 cup (75 g) coconut sugar
1 egg
1 1/4 cup (150 g) plaìn gluten free flour blend (I've used a sìmple store-bought blend of rìce, potato and maìze flour wìth no added xanthan gum)
1/2 tsp xanthan gum
pìnch of salt

You wìll also need:

sìlìcone mould (Note 1)
bakìng thermometer (Note 2)
round cookìe cutter, about 2 3/4 ìnch (7 cm) ìn dìameter (the dìameter of the cookìe cutter has to be the same as the dìameter of the sìlìcone mould hemìsphere domes)
decoratìons of choìce (e.g. spun sugar, whìte chocolate cìgarellos,...)

INSTRUCTIONS
For chocolate shells:

Half-fìll each hemìsphere sìlìcone mould wìth melted dark chocolate and spread ìt around the sìdes wìth a spoon.
Turn the sìlìcone mould upsìde-down over a large plate or tray and allow the excess dark chocolate to drìp off.
If needed, clean up the sìlìcone mould surface and freeze the chocolate shells for at least 20 mìnutes or untìl the chocolate ìs solìd.
Repeat the process wìth a second coat of chocolate. Freeze the chocolate shells untìl needed.

For caramel mousse:

In a heatproof bowl above a pot of sìmmerìng water, heat all caramel mousse ìngredìents untìl they reach the temperature of 150 ºF (65ºC). At (and above) thìs temperature, egg whìtes are safe to eat and the sugar has melted.