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By Nourishing Amy

Chocolate Caramel Tart Bombe

timerPrep Time: 20

groupsServes: 8-10 People

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.


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



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

Made using Divine 70% Dark Chocolate with Ginger & Orange

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