Free Online Recipes
 |  

Sign Up login
 
 

Caramel Chocolate Mousse Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Caramel Chocolate Mousse

Category   Desserts - Breads
Sub Category   None
Servings   6
Preptime   30 min

Ingredients
1/3 cup sugar
3 tablespoons unsalted butter
1 1/2 cup heavy cream, divided into 1 cup and half cup
4 oz high quality chocolate
 

Instructions
Start by making the caramel- sprinkle a thin layer of sugar in a lightly colored-pan set over medium-high heat. ( A light pan will help you gage the color of the caramel.) In a minute or 2 it starts to melt. Don’t bother to stir or anything. Sprinkle more sugar. The heat of the already melted sugar will start melting the new addition right away. Keep adding until all your sugar is in. This may take 2 or 3 additions. It will melt quickly and the edges will color faster than the center. Swirling the pan around helps get the sugar to caramelize more evenly. In a few minutes, the sugar goes amber. Now you must work quickly to avoid burning the sugar. Sprinkle in the butter lumps, and whisk them in.
Now, add the 1/2 cup of cream, but GRADUALLY. The cream will sputter and roil when it comes in contact with the hot sugar. Some of the sugar will seize and harden a little, but keep whisking. It will dissolve. Here I added a small dribble of cream and whisked it in. Then I added another dribble of cream and whisked again. And the final addition of cream. Caramel, all whisked up and smooth. Remove pan from heat and let it rest until we get to it. Meanwhile, take the remaining 1 cup of cream, and whip it to soft peak. Pop this bowl of cream in the fridge to keep it chilled while we melt chocolate.
Fill a pot with water and bring it to a boil. Turn the heat down to low, and rest a bigger bowl filled with your chocolate over said pot. This is our faux double boiler. If you have a real double boiler that’s been waiting for this special occasion, use it now! Don’t let any water get into your chocolate or you will witness a grainy mess. Gently let it melt, stirring occasionally to help it along. Once it’s completely melted, remove from the heat, and stir in the caramel. Grab a whisk, and work up some elbow grease. You’re trying to create an emulsion. Whisk in a rapid, circular motion like you’re trying to rev up an engine. Start from the center and whisk outward, in concentric circles. The mix should end up glossy and very smooth. This will make the texture of the mousse luxuriously creamy.
Make sure the contents are lukewarm or cooler. (A chance to taste test, in my book.) If the mix is still hot, let it sit until it’s cool enough. Scoop about 1/3 of the whipped cream into the bowl and gently fold it in. This will help lighten the dense chocolate and ensure better incorporation of the whipped cream.It doesn’t have to be 100% incorporated yet. Add the rest of the whipped cream and gently fold that in too, just until all the cream is incorporated. Here is the final mousse. It’s quite loose here, but still has body. It looks like a very thick chocolate drink. Pour it into ramekins or glasses and refrigerate for at least 4 hours or overnight to allow it to set up.


Originally Submitted
7/17/2015





0 Out of 5 from 0 reviews

You can add this Caramel Chocolate Mousse recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.