Chocolate Caramel Mousse

1. 1

   In a 3-4 qt saucepan over low heat, stir sugar and water until it looks clear.

2. 2

   Increase heat to high and boil without stirring until dark golden brown (about 10 minutes).

3. 3

   Occasionally brush sugar crystals down sides of pan with a wet pastry brush.

4. 4

   When mixture begins to caramelize around edges of pan, gently swirl pan to ensure even caramelization.

5. 5

   Remove from heat and immediately and slowly add 3/4 cup cream (mixture will bubble up).

6. 6

   Stir gently until smooth.

7. 7

   Let cool 5 minutes and then stir in chocolate until well blended.

8. 8

   Transfer mixture to a large bowl and let cool to room temperature (about 1 hour) Stir in Frangelico (if using).

9. 9

   In another bowl whip 1 cup of cream to firm peaks.

10. 10

    Gently fold 1/3 of cream into the chocolate mixture, then fold in remaining cream until no white streaks remain.

11. 11

    Spoon mousse into dessert cups/glasses and chill for 1 hour or up to 1 day.

12. 12

    Garnish with berries or chocolate shavings if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.