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
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