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Salted Caramel Chocolate Mousse

Salted Caramel Chocolate Mousse

Salted Caramel Chocolate Mousse

Salted Caramel Chocolate Mousse

Salted Caramel Chocolate Mousse

Salted Caramel Chocolate Mousse

Salted Caramel Chocolate Mousse

Salted Caramel Chocolate Mousse

If you felt threatened by the vanilla baked pears and bourbon custard, look away. Nothing to see here. No salted caramel. No chocolate. Please, just go on about your day.

Seriously this dessert is not for the faint hearted. It is for the chocolate hearted, the sweet-tooths, and those who like a little salt with their caramel. Recently I went to a dinner party and was requested to bring dessert. I brought this. I was loved, but the large teacups I used to serve the mousse made the servings too big. Some dedicated sweetaholics finished theirs.

So far, no reports of diabetes. I think these would be amazing on large spoons or in petite ramikins. Do me proud. Go forth and salt!

Ingredients For the Caramel Chocolate Mousse

  • 1/2 cup granulated sugar
  • 3/4 cup thickened cream
  • (optional serving) thickened cream
  • 2 1/2 tablespoons salted butter (room temperature)
  • 7 ounces chocolate (I used 3/4 dark chocolate and 1/4 milk chocolate)
  • 3 eggs separated (room temperature)

It's Time For Cooking!

  1. Combine the sugar and 2 tablespoons water in a saucepan. Do not stir. Cook over medium-high heat to a dark caramel. Swirl only to distribute the sugar. The colour in number 4 is perfect, but be careful because it can go from #3 to #4 pretty quickly!

    While this is happening, warm your cream either in the microwave or in a bain-marie (in a bowl over steaming water).
    Caramel
  2. Take off the heat and stir in the butter.
  3. Add warmed cream and whisk vigorously.
    Adding warm cream
  4. Add the chocolate and give it a minute to melt down. While you're waiting, beat the egg whites until they form stiff peaks and leave to the side.
  5. Stir the chocolatey mixture until smooth.
    Salted Caramel Chocolate Mousse
  6. Add a spoonful of the chocolately mixture to the egg yolks to warm them. Stir the egg yolks into the chocolatey mixture. I like my mixture salty all the way through so I add a few turns of rock salt here.
  7. Fold the chocolate mixture with the egg whites. Don't over-mix as you will burst all of the bubbles and loose the mousse texture.
    Mixture of eggwhites and chococaramel
  8. Divide between very small ramikins (or mini tea-cups!) and top with rock salt. Leave to set in the refrigerator for at least 6 hours.
    Chocolate mousse
  9. 9. Serve as is or with whatever topping you like! Because it is so rich I would suggest something fresh like; mint-infused whipped cream, raspberries, blueberries...