Salted Caramel Chocolate Mousse


INGREDIENTS
100g (or ½ cup) granulated sugar
2 tablespoons of water
80g (or ⅓ cup + 1 teaspoon) unsalted butter, cubed
180ml (or ¾ cup) heavy cream
a pinch of table salt
120g (or 4.2 ounces) dark chocolate*, chopped
3 large eggs (about 150g total, or 5.3 ounces), divided

INSTRUCTIONS

Start by making a wet caramel**:
  1. In a spotlessly clean, light-colored saucepan (with a capacity of at least 1.5L, or 6¼ cups) combine the sugar and water. Place over low heat, stirring with a metal spoon until the sugar has dissolved and the syrup has become clear. Stop stirring.
  2. Crank the heat up to medium and allow the syrup to come to a boil. If you want to, you can gently wash down the sides of the pan with a wet pastry brush, to prevent stray sugar crystals from caramelizing or burning on the sides of the pan, and to keep the syrup from crystallizing.
  3. After about 5 minutes of cooking, the syrup will start to color at the edges. Using a whisk, gently whisk the caramel occasionally while allowing the caramel to reach a dark amber color. If you're nervous about burning the caramel, you can crank the heat down a bit once the caramel starts to caramelize at the sides of the pan.
  4. Once you’re happy with the color of the caramel, add the cubed butter and whisk until incorporated, 1-2 minutes. The caramel will sizzle and bubble once you add the butter. This is normal.
  5. Crank the heat up to medium high and slowly drizzle in the cream, whisking continuously. Again, the caramel will bubble and sizzle, so be careful. Once all the cream has been added, whisk in the salt.
  6. Once the salt is incorporated, turn the heat down, stop whisking and allow the caramel to cook for 1 minute.
  7. Remove from the heat. Pour 120g (or 4.2 ounces) of the salted caramel in a small bowl and set aside. Pour the remaining caramel in a medium-sized heatproof bowl and add the chopped chocolate. Allow the mixture to sit undisturbed for a minute to let the chocolate melt, then whisk until smooth and shiny. Set aside to cool to room temperature.
  8. In the meantime, divide the reserved caramel over 6-8 serving glasses. Place the glasses in the fridge to allow the caramel to cool.
  9. Once the chocolate mixture has cooled to room temperature, whisk in the egg yolks.
  10. In another medium-sized bowl, beat the egg whites using a hand mixer fitted with the whisk attachments (or a whisk, if you’re bad ass) until they hold stiff peaks.
  11. Using a big metal spoon, gently fold one third of the egg whites into the chocolate mixture. Once the mixture looks smooth, fold in the remaining two third of egg white, taking care not to knock too much air out of the mousse.
  12. Divide the mousse over the prepared serving glasses. I used a piping bag for this, but you can use a couple of spoons if you want to.
  13. Chill in the fridge for at least two hours. The mousse is even better the next day, so if you have the time, make it the day before you want to serve it.
  14. Right before serving, top with (unsweetened) whipped cream and chocolate shavings.
  15. Mousse will keep in the fridge for two days. Make sure to cover the individual glasses tightly with plastic wrap.


NOTES
* I used chocolate that is 63% cocoa solids
** Or, if you prefer, start by making a dry caramel. Simply leave out the water for a dry caramel.


Original Recipes visit: Salted Caramel Chocolate Mousse @ thetoughcookie.com

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