Salted caramel chocolate mousse recipe, chocolate is melted into the salted caramel sauce to make the most delicious chocolate mousse, heavenly!
To make this chocolate mousse, you will need to first make a salted caramel sauce, from the caramel sauce you will remove 1/2 cup (120 g.) and pour it into a heatproof bowl, out of this 1/2 cup caramel sauce, you will pour 1 tsp of caramel into each serving glass and set the rest aside, it will be used to decorate the top of the chocolate mousses.
The chocolate chips or chunks are melted into the hot caramel sauce remaining into the saucepan and set aside to cool completely, then the classic chocolate mousse is made with it.
On the picture you can see that I used a store bought spray of whipped cream, I don't recommend to do so because you pipe a nice dollop and the shape doesn't hold, or spray your whipped cream at the very last minute right before serving. If you want to prepare your chocolate mousse ahead, it's better to make your homemade whipped cream and pipe it or add a nice dollop.
This recipe makes for 6 glasses of a capacity of 3/4 cups (180 ml) each.
1/2 cup (100g) granulated sugar
4 tbsp. (60g) unsalted butter, diced in small cubes
3/4 cup (180ml) heavy cream
Pinch of salt
4.9 oz. (140g) dark chocolate
3 eggs, separated
Into a small saucepan, melt the sugar on medium heat until it becomes liquid and turns into a golden color (Don’t try to accelerate the process by increasing the heat, you could burn your caramel sauce, and also to avoid projections when adding butter and cream)
Out of the heat, add butter in one batch and stir until incorporated (the caramel will very much bubble)
Add cream all at a time and salt, again the caramel will bubble, stir until incorporated
Immediately remove 1/2 cup (120g) of caramel sauce and pour it into a heat proof bowl, out of it pour 1 tbsp. of salted caramel sauce into each serving glass, chill glasses in your refrigerator (you will have some caramel sauce left over that we will use later)
Immediately add the dark chocolate to the hot caramel sauce remaining into the saucepan, stir until all melted and incorporated
Set aside to cool about 15 minutes
Add the chocolate mixture to a large bowl
Add the egg yolks, one at a time, stirring well after each addition
With an electric mixer, whisk the egg whites until stiff peaks
Add three tbsp. of egg whites to the chocolate mixture, stir vigorously to incorporate and thin the chocolate
Add the rest of the egg whites and incorporate delicately without deflating
Fill your serving glasses and chill for a minimum of 4 hours
Before serving, add a dollop of whipped cream and drizzle some leftover caramel sauce
Recipe inspired by Cupcake Jemma, click here for her method
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