Finish with a pinch of sea salt flakes. Top with one-third of the mousse mixture. Simply fill a small pot with one or two inches of water then place the bowl with whipped cream and turn on your burner to a simmer. We use cookies to ensure that we give you the best experience on our website. In a separate bowl, whisk the egg whites to a light foam then add the caster sugar and whisk again until soft peaks form when the whisk is removed. Stir in the egg yolks (making sure the caramel cream isn't too hot, or the eggs will scramble). Salted Butter Caramel Chocolate Mousse Excerpted from THE MILK STREET COOKBOOK by Christopher Kimball with writing and editing by J. M. Hirsch and Michelle Locke. You can whip the egg whites by hand using a whisk, or use a handheld or stand mixer Set aside to cool a little. Yum. But I wanted to make something that had the delicious sweet and salty combination that one gets from salted caramel. As for the caramel mousse, I start off by heating whipped cream using the double boiler method. In a saucepan set over a low heat, make a caramel by slowly dissolving the sugar with 2 tablespoons water. Salted Caramel Chocolate Egg White Mousse Recipe - This is one of those recipes that lets you use up extra egg whites that you might have. But that has that beautiful soft, fluffy an creamy texture that chocolate mousse offers. We've paired the mousse with a simple salted caramel sauce which works really well with chocolate. In a mixing bowl, whisk the egg whites until they form firm but not stiff peaks. Chill for at least 6 hours. This salted caramel dessert can be made well in advance, so it is the perfect dessert for a dinner party. If there are any lumps of hardened caramel, let them dissolve in the warm cream before adding the other ingredients. To serve the mousse, spoon it onto a plate and drizzle the salted caramel sauce, dust with cocoa powder and garnish with some dark chocolate chips. Allow to cool slightly. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Do not stir, but let it become a nice dark brown. To make the chocolate cake, you can refer to my Choco Butternut Loaf recipe. Thus the Creamy Salted Caramel Mousse was born. https://www.pattysaveurs.com/.../151-salted-caramel-chocolate-mousse.html Then whisk the egg yolks into the cooled chocolate mixture and add the vanilla. If you continue to use this site we will assume that you are happy with it. Finish with a dollop of whipped cream and chocolate shavings. Drizzle over enough sauce to cover the mousse. 350g Dark Chocolate, chopped into small pieces. Remove from the heat and mix in the butter. Fold one-third of the whipped whites into the chocolate mixture, sprinkling in the flaky salt. Add the chocolate to the caramel cream and let it melt, then mix in gently. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Pour into a bowl, cover the surface with cling film and cool completely. Then carefully fold in the remaining egg whites until well incorporated. Fold into the chocolate mixture using a large metal spoon. butter-and-cream richness, bittersweet notes from the chocolate and caramel, and sea salt to cut through the sugar, this simple six-ingredient dessert from “My Paris Kitchen” by David Lebovitz is far greater than the sum of its parts. Divide the mousse between six ramekins. Refrigerate for an hour before serving. (Don’t be tempted to whisk the egg whites too much, as a looser texture is best.) When the syrup starts to colour around the edges, swirl the saucepan gently, allowing the caramel to cook evenly. All rights reserved, CHILL TIME: 60 mins, /recipes/salted-caramel-chocolate-mousse/. Chocolate Cake with Salted Caramel Mousse amiable foods white chocolate, whipped cream, all purpose flour, vegetable oil and 10 more Salted Caramel Mousse ROLO Cookie Cups The Baking Chocola Tess This is … Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally.
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