Description
This salted caramel and chocolate mousse is a wonderfully rich and creamy dessert that combines the deep flavors of homemade salted caramel with smooth dark chocolate mousse. Easy to prepare ahead of time, this elegant treat is perfect for impressing guests, offering a luxurious texture and a perfect balance of sweet and salty notes served chilled.
Ingredients
Salted Caramel
- 100 g granulated sugar
- 30 g butter
- 1 pinch sea salt
Mousse
- 200 ml double cream
- 100 g dark chocolate
- 3 large eggs (yolk & white separated)
Instructions
- Make the caramel: Place the granulated sugar in a saucepan over low heat and gently dissolve, allowing it to slowly simmer without stirring to prevent crystallization. This careful process ensures the sugar melts evenly to form a smooth syrup.
- Develop the caramel color: As the syrup starts to color around the edges, gently swirl the pan to cook the caramel evenly without stirring. Wait until it reaches a deep amber color, careful not to burn it, then remove from heat.
- Add butter and salt: Stir the butter and sea salt into the caramel until fully incorporated, creating a rich, salted caramel base.
- Combine cream and caramel: Heat the double cream in a separate pan until it just comes to a boil, then pour it into the caramel mixture, stirring continuously until the caramel dissolves completely into the warm cream.
- Melt chocolate and add egg yolks: Break the dark chocolate into small pieces and stir into the warm caramel cream mixture until melted and smooth. Then whisk in the egg yolks thoroughly to combine all ingredients.
- Whip egg whites: In a clean bowl, whisk the egg whites until firm but not stiff peaks form, providing a light, airy texture to the mousse.
- Fold egg whites into chocolate mixture: Gently fold the whipped egg whites into the chocolate caramel mixture to retain the mousse’s lightness, then divide the mousse evenly into six serving dishes.
- Chill and serve: Refrigerate the mousse for at least 5 hours to set before serving chilled, allowing the flavors to meld perfectly.
Notes
- Do not stir the sugar as it melts to avoid crystallization.
- Swirling the pan instead of stirring helps create even caramelization.
- Be careful not to burn the caramel; a deep amber color is ideal.
- Use a clean bowl for whipping egg whites to achieve firm peaks.
- Chilling the mousse for at least 5 hours ensures the best texture and flavor.
- For food safety, ensure eggs are fresh or consider pasteurized eggs.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: French
