It's safe to say that dark chocolate is almost everyone' guilty pleasure. It's such a beautiful ingredient which, although divine in itself, pairs gorgeously with caramel. And I personally love this combination. The silkiness of the caramel paired with the ganache makes the mousse rich and gives the texture a lush lift.
INGREDIENTS
SERVES 4
For the Caramel
1/4th cup granulated sugar
20gms butter (cubed)
1/4th cup cream
For the mousse
100gms dark chocolate (chopped)
200gms cream
METHOD
For the caramel
Add your sugar to a heavy bottomed sauce pan and let it melt. do not stir it.
Once it starts to turn golden on the edges give the pan a swirl and keep doing this till the sugar is completely melted.
Once the colour becomes amber , turn the heat down and whisk in the butter till it is fully incorporated.
Take it off the heat and stir in the cream. Set aside.
Once it starts to turn golden on the edges give the pan a swirl and keep doing this till the sugar is completely melted.
Once the colour becomes amber , turn the heat down and whisk in the butter till it is fully incorporated.
Take it off the heat and stir in the cream. Set aside.
For the mousse base
Heat the cream till it just starts simmering and then turn the heat off.
Add you chopped chocolate to this and stir till it has fully melted.
Let this come to room temperature and then whisk it till soft peaks form.
Fold your caramel in and refrigerate for 2 hours before serving!
Enjoy!
Add you chopped chocolate to this and stir till it has fully melted.
Let this come to room temperature and then whisk it till soft peaks form.
Fold your caramel in and refrigerate for 2 hours before serving!
Enjoy!
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