Caramilk Mousse Recipes
CARAMILK MOUSSE
This recipe only has 4 ingredients and is so simple to make.
Provided by VJ cooks
Categories Desserts
Time 4h10m
Number Of Ingredients 4
Steps:
- Finely grate 2 tablespoons of Caramilk chocolate and set aside.
- Break up remaining chocolate into a bowl and microwave until melted, in 20 second bursts. Stir and set aside to cool slightly.
- Beat eggs with brown sugar for 2 minutes until light and fluffy.
- Pour in the warm chocolate and fold together. Add the whipped cream and fold again until incorporated.
- Spoon into 4 glasses or a bowl and sprinkle over grated chocolate.
- Chill for at least 4 hours until set then serve.
Nutrition Facts : Calories 522 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 171 milligrams cholesterol, Fat 37 grams fat, Fiber 2 grams fiber, Protein 8 grams protein, SaturatedFat 23 grams saturated fat, ServingSize 1, Sodium 90 milligrams sodium, Sugar 36 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 12 grams unsaturated fat
CARAMEL MOUSSE
This recipe was given to me by a co-worker. I haven't tried it yet, but plan to very soon. I love anything caramel!
Provided by Whisper
Categories Dessert
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine gelatin and 1/4 cup water in top of a double boiler; place over simmering water.
- Heat, stirring, until gelatin dissolves.
- Cool.
- Combine sugar and 2 Tbsp water in a saucepan; bring to a boil.
- Boil until syrup is a golden caramel.
- Remove from heat and cool for 5 minutes.
- Stir in remaining water until mixture is smooth; cool for 5 minutes.
- Stir in gelatin mixture.
- Combine egg yolks and sugar; beat until thick and creamy.
- Whisk in caramel mixture until fluffy.
- Beat egg whites until soft peaks form.
- Fold egg white mixture and whipped cream into caramel mixture.
- Spoon into serving glasses.
- Chill until ready to serve.
- Garnish with whipped cream.
Nutrition Facts : Calories 475.5, Fat 33.7, SaturatedFat 19.1, Cholesterol 366.3, Sodium 120.1, Carbohydrate 33.9, Sugar 31.8, Protein 10.9
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CARAMILK MOUSSE - BARGAIN MUMS
From bargainmums.com.au
4.6/5 (32)Estimated Reading Time 1 min
- Pour all of the cream into a medium sized saucepan and heat over a low heat until the cream begins to bubble.
- Remove the cream from the heat. Break up the Caramilk block into squares, and add to the warm cream. Stir until the chocolate has completely melted and is well combined with the cream.
- Remove the cream mixture from the fridge and add to the bowl of a stand mixer. Beat with a wire whisk attachment until stiff peaks just begin to form.
EASY CARAMILK MOUSSE - SWEETNESS AND BITE
From sweetnessandbite.com
4.5/5 (54)Category DessertsCuisine New ZealandTotal Time 13 mins
- Heat the cream in a medium saucepan, over medium-high heat until bubbles begin to form around the edges. Add the Caramilk, and stir with a wire whisk until all of the chocolate is melted and the mixture is smooth and well combined.
- Taste the mixture, and if the mixture is too sweet, whisk in a pinch of salt to counter the sweetness, if you wish.
- Pour into a large heatproof bowl or jug, and leave to cool to room temperature (you can speed this up by placing the bowl into a water bath – simply 1/4 fill the sink with cold water, add some ice and place the bowl of chocolate cream into the sink. Stir the mix regularly to speed cooling). Refrigerate until very well chilled (at least several hours or overnight). If you’re in a hurry you can pop the bowl in the freezer to speed the cooling process. Just make sure you check and stir it regularly to make sure it doesn’t actually freeze.
- Whip the Caramilk cream with an electric hand mixer just until stiff peaks start to form. It won’t take very long, so keep a close eye on it. Pipe or spoon into glasses or small bowls. If it’s a little too soft to pipe, you can refrigerate the bowl of mousse again until it firms up some more, and then transfer it to a piping bag to pipe. Top the mousse with extra squares of Caramilk, if desired.
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