Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, caramel chocolate mousse. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. Top with one-third of the mousse mixture. Drizzle over enough sauce to cover the mousse.
Caramel Chocolate Mousse is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Caramel Chocolate Mousse is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have caramel chocolate mousse using 6 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Caramel Chocolate Mousse:
- Make ready 2 cups heavy whippung cream, cold
- Make ready 8 ounces marscapone cheese, at room temperature
- Take 1/2 cup confectioner's sugar
- Prepare 1 teaspoon vanilla extract
- Prepare 1/8 teaspoon salt
- Prepare 16 Lindor Caramel filled Truffled
Using a silicone spatula, fold about ⅓ of the whites into the chocolate mixture, sprinkling in the fleur de sel. Fold in the remaining whites just until no streaks of white remain. Remove from the heat; whisk in chocolate until smooth. Transfer to a bowl; refrigerate until chilled.
Instructions to make Caramel Chocolate Mousse:
- Melt truffles in a microwave safe bowl just until melted. It takes only about 25 seconds, stir until smooth1. In a large bowl beat cream until it holds its shape
- In another bowl beat marscapone, sugar, vanilla and salt until smooth
- Combine cooled to room temperature melted truffles into marscapone and blend
- Fold truffle/marscapone mixture into whipped cream in 3 additions and fold in until uniform in color
- Garnish with whipped cream and a whole truffle
- Spoon ito decorative glasses and refrigerate at least 2 hours to set up before serving
For caramel mousse, beat remaining cream in a large bowl until it begins to thicken. In a separate bowl, whip the egg whites until stiff. Fold in the remaining beaten egg whites just until no streaks of white remain. The caramel comes through very strongly resulting in a less chocolate forward mousse than is traditional. I inadvertently doubled the salt and this was fine.
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