Caramelized Nuances: Aerated Coffee and Sea Salt Mousse Pie

Crispy Base: Grind the biscuits with butter and chopped chocolate, forming a dough. Press into the bottom of a springform pan (20-22cm) lined with parchment paper. Refrigerate for 30 minutes to firm up the base.

Coffee Mousse - Initial Preparation: Hydrate the gelatin in the 60ml of cold water and set aside for 5 minutes. Beat the cold heavy cream in a mixer until it reaches firm whipped cream peaks. In another bowl, mix the condensed milk with the cold espresso.

Coffee Mousse - Finishing: Heat the hydrated gelatin in the microwave for 15-20 seconds until completely dissolved. Incorporate the dissolved gelatin into the condensed milk and coffee mixture. Gently add the whipped cream in three parts, mixing with a spatula until a light and homogeneous mousse is obtained.

Montagem da Mousse: Despeje a mousse sobre a base crocante já resfriada na forma. Leve novamente à geladeira por, no mínimo, 2 horas para firmar bem. A paciência nesta etapa é crucial para a estrutura perfeita e a beleza da torta.

Salted Caramel: In a heavy-bottomed pan, melt the sugar over medium heat, without stirring, until you get a golden caramel. Remove from heat and carefully add the heated heavy cream, stirring without stopping. Add the butter and fleur de sel, mixing until smooth. Let it cool completely before using.

Coffee Ganache: For the ganache, place the chopped chocolate in a bowl. Heat the heavy cream until it starts to boil, remove from heat, and pour over the chocolate. Add the instant coffee, if using. Let it rest for 2 minutes and then stir until you get a shiny and homogeneous ganache.

First Topping: Remove the pie from the refrigerator. Unmold carefully. Pour the cold salted caramel over the mousse, spreading evenly with a spatula. Refrigerate for another 30 minutes for the caramel to set slightly and form a distinct layer.

Finishing and Cooling: Finish by pouring the coffee ganache over the caramel layer, creating an irresistible, shiny topping. Refrigerate for at least another 1 hour before serving. This allows all layers to be firm and the flavors completely integrated.