As for the caramel mousse, I start off by heating whipped cream using the double boiler method. Add white chocolate and let sit for 10 minutes then stir until chocolate melts. 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. Stir in the egg yolks (making sure the caramel cream isn't too hot, or the eggs will scramble). Fold into the chocolate mixture using a large metal spoon. 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. 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. 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. But I wanted to make something that had the delicious sweet and salty combination that one gets from salted caramel. Top with one-third of the mousse mixture. Repeat this layering with mousse and caramel, finishing with a final layer of mousse. Divide the salted caramel sauce between 6 x 175ml ramekins or glasses. Stir in the egg yolks (making sure the caramel cream isn't too hot, or the eggs will scramble). All rights reserved, CHILL TIME: 60 mins, /recipes/salted-caramel-chocolate-mousse/. Break the chocolate into small pieces and put it in the bowl with the butter, stirring occasionally, until melted. Allow to cool slightly. Stir a third of the egg whites into the chocolate mixture. https://www.pattysaveurs.com/.../151-salted-caramel-chocolate-mousse.html You can whip the egg whites by hand using a whisk, or use a handheld or stand mixer Look no further than renowned culinary author David Lebovitz’s My Paris Kitchen — the cookbook companion to his world-famous blog and a must-have for the dedicated home cook. Then whisk the egg yolks into the cooled chocolate mixture and add the vanilla. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Add the chocolate to the caramel cream and let it melt, then mix in gently. Do not stir, but let it become a nice dark brown. Chocolate Mousse with Salted Caramel Sauce? Refrigerate for an hour before serving. For the mousse, melt the chocolate and butter in a bowl set over a pan of simmering water – ensuring that the bottom of the bowl does not touch the water. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. When the syrup starts to colour around the edges, swirl the saucepan gently, allowing the caramel to cook evenly. In a separate bowl, whip the egg whites until stiff. 350g Dark Chocolate, chopped into small pieces. In a saucepan set over a low heat, make a caramel by slowly dissolving the sugar with 2 tablespoons water. (Don’t be tempted to whisk the egg whites too much, as a looser texture is best.) This salted caramel dessert can be made well in advance, so it is the perfect dessert for a dinner party. Chill for at least 6 hours. If chilled for longer, remove 30 minutes before serving. 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. If you continue to use this site we will assume that you are happy with it. Drizzle over enough sauce to cover the mousse. Salted Butter Caramel-Chocolate Mousse Recipe Salted Butter Caramel-Chocolate Mousse Recipe A fine dessert from David Lebovitz's Paris kitchen.

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