This dessert combines my favorite things: Bourbon caramel, chocolate and flaky pie crust. I mean what is there not to like?? Don't be scared by all the steps because the combination of flavors is really the perfect fix for even the strongest sweet tooth.
Step 1: Start with the Pie Crust Base (Derived from InspiredTaste.net)
2 1/2 cups All-Purpose Flour
1 tsp salt
1 tbsp sugar
1 cup very cold unsalted butter, cut into 1/2-inch cubes. (I prefer to stick mine in the freezer for 30 mins- 1 hour)
6 to 8 tablespoons ice water
Add 1 1/2 cups flour, salt and sugar to a food processor. Pulse 2 to 3 times until combined.
Distribute butter cubes over flour and process until a dough or paste begins to form, about 15 seconds. (There should be no uncoated flour).
Scrape bowl, redistribute the flour-butter mixture then add remaining 1 cup of flour. Pulse 4 to 5 times until flour is evenly distributed. (Dough should look broken up and about pea size butter crumbs)
Transfer to a medium bowl then sprinkle 6 tablespoons of ice water over mixture. *NOTE it could be less if kitchen is very humid* Keep checking consistency by pressing the dough into itself. If you pinch some of the dough and it holds together, it’s ready. If the dough falls apart, keep adding 1 tbsp at a time of extra water and continue to check consistency.
Remove dough from bowl and place in a mound on a clean surface. Combine the dough just enough to form a ball. Cover in plastic wrap and refrigerate at least 1 hour, and up to 2 days.
While dough is just about chilled, preheat oven to 425F with a plain baking sheet inside.
Once dough has been chilled, remove from fridge and roll out in a rectangle on clean surface till the dough is about 1/8" thick. Then prick surface all over with a fork to let air bubbles escape during baking. Put on a separate cookie sheet, and cover with aluminum foil and pie weights and place in fridge for 30 mins.
Place pie crust onto preheated baking sheet and reduce oven temperature to 400F. Bake 20 to 30 minutes or until the crust is golden.
Make an egg wash by whisking one egg yolk and 1 tablespoon of whole milk in a small bowl. Then, remove pie weights and foil from pie crust. Brush the top of the crust with egg wash. Bake until egg wash is dry and shiny, 3 to 5 minutes. Cool crust completely before refrigeration.
Step 2: Make Bourbon Caramel
My all time favorite bourbon caramel is from the minimalist baker, and is the perfect addition to this recipe. For full recipe, see below: https://minimalistbaker.com/4-ingredient-bourbon-caramel-sauce/
Step 3: Make Chocolate Cookie Crust
I prefer Nabisco chocolate wafers, but if these are hard to find, Oreos work just as well once filling is removed!
Place enough wafers/cookies in a plastic bag to cover a small cookie sheet. Crush with rolling pin until cookie crumbs are about pea size. Once crushed, pour crumbs into a medium size bowl.
Melt a half of stick of unsalted butter in microwave
Slowly pour over chocolate crumbs until the crumbs begin to stick together
Once crumbs are sticking together, pour out on baking sheet and flatten my pressing the crumbs together filling up the baking sheet
Place in refrigerator to harden
Step 4: Make the Chocolate Mousse
A perfect *no egg* easy mousse from Little Vienna: http://www.lilvienna.com/genius-two-ingredient-chocolate-mousse-egg-free/
Step 5: Assembly
Now that all components have been made, the assembly begins!
Start by using a cookie cutter that fits into the bottom of a standard muffin tin
Take pie crust from fridge and cut circles using the cookie cutter, and fill the bottom of the muffin tin (should make 12)
Take bourbon caramel and put a small dollop on center of pie crust
Take cookie crust from fridge and cut circles using the cookie cutter, and place on top of caramel layer
Add another small dollop layer of bourbon caramel on top of cookie crust
Place cookie cutter around the layers to help keep shape when filling with mousse
Slowly remove cookie cutter, so that mousse retains it shape
Continue to fill until all bites are complete and put muffin tin in fridge for layers and mousse to set for at least 2 hours
Once ready to eat, slowly take out of muffin tin and top with whipped cream and fruit of choice.