Recipe courtesy of Christophe Rull

Chocolate Caramel Boat

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  • Level: Advanced
  • Total: 3 hr 45 min (includes freezing time)
  • Active: 1 hr 25 min
  • Yield: 80 pieces
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Chocolate Cake:

2 eggs

8 ounces sugar

7.7 ounces buttermilk

9.5 ounces oil

9.5 ounces all-purpose flour

2 tablespoons cocoa powder

1 pinch baking soda


10 ounces sugar

1.3 pounds cream, hot

1 ounce glucose

4.9 ounces unsalted butter

Pinch flaky sea salt, such as Maldon

Chocolate Mousse:

13 ounces sugar

4 ounces water

11 ounces eggs

14 ounces egg yolks

1.8 pounds heavy cream

2 pounds milk chocolate

11 ounces dark chocolate

Kirsch liqueur, for blooming

1.1 ounces gelatin

2.7 pounds whipped cream

Shiny Dark Chocolate Glaze:

12 ounces sugar

3.7 ounces water

1 teaspoon red food coloring, such as KopyKake

7.9 ounces heavy cream

4.2 ounces glucose

4.5 ounces cocoa

0.5 ounces gelatin

Soy sauce flakes, such as Purely Artisan, for sprinkling


Special equipment:
a candy thermometer; 2 1/2-inch half-egg molds
  1. For the chocolate cake: Preheat the oven to 360 degrees F.
  2. Mix the eggs and sugar together in a large bowl. With an electric mixer, gradually mix in the buttermilk and oil, then mix in the flour, cocoa powder and baking soda. Bake in a baking sheet for 10 minutes.
  3. For the caramel: Cook the sugar in a saucepan fitted with a candy thermometer until it reaches 374 degrees F. Carefully, deglaze with hot cream, and cook again to 221 degrees F. Mix in the glucose, butter and salt.
  4. For the chocolate mousse: Mix the sugar and water in a saucepan fitted with a candy thermometer; bring to 248 degrees F. Pour over the eggs and yolks, then whip to the ribbon stage to make a pate a bombe.
  5. Boil the cream and pour over the chocolates. Melt the bloomed gelatin in a little kirsch. Whip the cream to soft peaks.
  6. Add the melted gelatin to the ganache, then add half of the whipped cream and the pate a bombe. Finish with the rest of the whipped cream
  7. For the shiny dark chocolate glaze: Cook the sugar, water and red food coloring to 230 degrees F on a candy thermometer. Carefully, deglaze with the cream and glucose. Add the cocoa, and mix. When the mixture has cooled to 140 degrees F, add the gelatin and mix with a hand-held mixer. Use at 104 to 122 degrees F.
  8. To build the cake: Pipe the caramel on the top of the chocolate cake and sprinkle with soy sauce flakes.
  9. Cut squares of chocolate cake to fit 2 1/2-inch half-egg molds with about 1/4-inch of room on each side. Pipe chocolate mousse into the molds to fill by three-quarters. Insert the cake squares, upside-down, into the center of the molds. Freeze.
  10. Unmold and glaze with the shiny glaze.