Chocolate and Salted Caramel Mousse

Chocolate and Salted Caramel Mousse

“Chocoholic heaven with bite – this dessert is a guaranteed winner with everyone!”

Ingredients:

2/3 oz. Dark Chocolate (at least 70% cacao)

a knob of butter

1 tbsp Salted Caramel

1 tbsp. Brandy or Dark Rum (Optional)

2.5 fl oz. of Double Cream

1 large egg white

1 tsp. Caster Sugar

2 cm of a gelatine strip

15mls of cold water

few drop of Vanilla Extract

Chocolate coated Popping Candy to decorate


Method:

  1. Place the chocolate and butter in a heatproof bowl over a pan of water.
  2. Simmer the chocolate until melted and then stir in the salted caramel and vanilla extract.
  3. Remove from heat and allow mixture to cool a little.
  4. Mix the double cream into the mixture, until the glossy chocolate appearance is achieved.
  5. In a small heatproof dish, add 15 mls of cold water.
  6. Cut the gelatine into small pieces and add to the water, and leave until the gelatine absorbs the water and appears jelly-like.
  7. Heat the gelatine mixture gently until dissolved and transparent.
  8. Pour the gelatine mixture into the chocolate and stir thoroughly.
  9. Add the egg white to a clean bowl, and whisk until soft peaks form.
  10. Fold the caster sugar into the egg white, and whisk again.
  11. Fold the egg mixture into the chocolate base, with the back of a spoon being careful to keep the air in the mixture.
  12. Divide into clear dessert glasses, and sprinkle with the candy.
  13. Chill until ready to serve.

“A simple and yet sophisticated dessert!”