SALTED BUTTER CARAMEL-CHOCOLATE MOUSSE
Provided by David Lebovitz
Categories Chocolate Dessert Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- 1. Spread the sugar evenly over the bottom of a wide saucepan. Heat the sugar over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to very gently drag the liquefied sugar toward the center. Watch carefully, as once the edges start to darken, the sugar is in danger of burning. Continue to cook, stirring very gently, until all the sugar is melted and begins to caramelize.
- 2. When the caramel is a deep amber color and starts to smoke, wait for a moment for it to smell just slightly burnt, then remove it from the heat and quickly whisk the butter, stirring until melted. Gradually whisk in the cream and stir until the little bits of caramel are completely melted. (A few can be stubborn, so be patient. You can strain the mixture if they simply refuse to budge.)
- 3. Once smooth, add the chocolate, stirring gently until it's melted and smooth. Scrape the mixture into a large bowl and let it cool to room temperature. Once it's no longer warm, whisk in the egg yolks.
- 4. In a separate bowl, whip the egg whites until stiff. Fold one-third of the whipped whites into the chocolate mixture, sprinkling in the flaky salt. Fold in the remaining beaten egg whites just until no streaks of white remain. Divide the mousse into serving glasses, or transfer it to a decorative serving bowl, and chill for at least 8 hours. While it might be tempting to serve this with whipped cream, I prefer to serve it pure, straight up with just a spoon.
SALTED BUTTER CARAMEL-CHOCOLATE MOUSSE
There's not much one can say about this. One bite will leave you just as speechless. This recipe is excerpted from My Paris Kitchen. Read our review.
Provided by David Lebovitz
Categories Dessert
Yield 6
Number Of Ingredients 6
Steps:
- Spread the sugar evenly over the bottom of a wide saucepan. Heat the sugar over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to very gently drag the liquefied sugar toward the center. Watch carefully, as once the edges start to darken, the sugar is in danger of burning. Continue to cook, stirring very gently, until all the sugar is melted and begins to caramelize.
- When the caramel is a deep amber color and starts to smoke, wait a moment for it to smell just slightly burnt, then remove it from the heat and quickly whisk in the butter, stirring until melted. Gradually whisk in the cream and stir until the little bits of caramel are completely melted. (A few can be stubborn, so be patient. You can strain the mixture if they simply refuse to budge.)
- Once smooth, add the chocolate, stirring gently until it's melted and smooth. Scrape the mixture into a large bowl and let it sit until it's at room temperature. Once it's no longer warm, whisk in the egg yolks.
- In a separate bowl, whip the egg whites until stiff. Fold 1/3 of the whipped whites into the chocolate mixture, sprinkling in the flaky salt. Fold in the remaining beaten egg whites just until no streaks of white remain. Divide the mousse into serving glasses, or transfer it to a decorative serving bowl, and chill for at least 8 hours. While it might be tempting to serve this with whipped cream, I prefer to serve it pure, straight up with just a spoon.
Nutrition Facts : ServingSize 6
CHOCOLATE MOUSSE WITH SALTED CARAMEL POPCORN
I've been hooked on this recipe ever since I tasted it the first time, a long time ago. It is the most delicious chocolate mousse I've ever tasted! And combined with the salted caramel popcorn, it's amazing. As well as its delicious flavor and texture, it is also very easy to make, and doesn't take long at all. I bet you'll love it!
Provided by TheCook31082002
Categories Desserts Mousse Recipes Chocolate Mousse Recipes
Time 4h10m
Yield 12
Number Of Ingredients 6
Steps:
- Combine 1 can of condensed milk and chocolate in a small saucepan over low heat. Cook, stirring constantly, until melted and smooth, about 5 minutes. Transfer to a large bowl, cover, and refrigerate until chilled, about 30 minutes.
- Beat cooled chocolate mixture using an electric mixer on low speed, 2 to 3 minutes. Add cream and beat on medium speed until thick and creamy, 3 to 4 minutes.
- Spoon mixture into 12 individual serving dishes. Refrigerate for 3 hours, or overnight.
- Place packaged popcorn in the microwave; cook on high until popping begins to slow down, about 2 minutes.
- Combine remaining condensed milk, butter, and syrup in a saucepan over medium heat until boiling, about 5 minutes. Reduce heat to low and stir constantly until thick, 5 to 7 minutes. Stir in popcorn.
- Divide gooey salted caramel popcorn over chilled mousse.
Nutrition Facts : Calories 573.3 calories, Carbohydrate 58.1 g, Cholesterol 100.6 mg, Fat 35.2 g, Fiber 1.6 g, Protein 8.7 g, SaturatedFat 20.4 g, Sodium 209 mg, Sugar 48.6 g
SALTED CARAMEL DARK CHOCOLATE MOUSSE RECIPE BY TASTY
This smooth and creamy mousse makes a perfect date night dessert, or just a cool and refreshing chocolatey treat. Homemade salted caramel is stirred into melted chocolate, then whipped with egg whites and cream for a fluffy texture with a sweet and salty flavor. Pro-tip: Using chocolate with a higher cocoa content will result in a rich, deep chocolate flavor.
Provided by Tikeyah Whittle
Categories Desserts
Yield 5 servings
Number Of Ingredients 11
Steps:
- Fill a medium saucepan halfway with water and bring to a simmer over medium heat. Set a heatproof bowl on top of the saucepan, making sure the bottom of the bowl is not touching the water. Add the chopped chocolate to the bowl, stirring occasionally with a rubber spatula until completely melted, 3-4 minutes. Turn off the heat and let sit until ready to use.
- Make the salted caramel: Evenly sprinkle the sugar over the bottom of a small skillet or saucepan and cook over medium heat, swirling the pan occasionally, but not stirring, until it starts to turn amber brown, 10-12 minutes. Add the butter and whisk until incorporated, 1-2 minutes. Slowly drizzle in the heavy cream and whisk to combine. Boil for 1 minute, then remove the pan from the heat. Whisk in the vanilla and flaky salt.
- Make the mousse: In a medium bowl, whip the egg whites with an electric hand mixer on medium-high speed until foamy, 1-2 minutes. Gradually add the sugar and continue whipping until stiff peaks form, 5-6 minutes.
- In a separate medium bowl, whip the heavy cream with the hand mixer on medium-high speed until soft peaks form, 4-5 minutes.
- Add ¼ cup of the salted caramel to the melted chocolate and stir to combine. Reserve remaining salted caramel for garnish. Add the whipped egg whites to the chocolate mixture and gently fold with a rubber spatula to combine. Once the eggs are mostly incorporated, add the whipped cream and fold until fully combined.Cover the bowl with plastic wrap and refrigerate 1-2 hours, until set.
- To serve, divide the chocolate mousse between small bowls or glasses. Garnish with more whipped cream, a drizzle of salted caramel, and shaved chocolate, if using.
Nutrition Facts : Calories 487 calories, Carbohydrate 34 grams, Fat 38 grams, Fiber 3 grams, Protein 10 grams, Sugar 23 grams
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