Chocolate Mousse With Caramel Sauce Recipe

1. 1

   For Mousse: Heat chocolate chips in heavy medium saucepan over very low heat, stirring till smooth.

2. 2

   Add in 1 c. cream and stir till smooth.

3. 3

   Pour into large bowl.

4. 4

   Cold to room temperature.

5. 5

   Whisk yolks into chocolate mix.

6. 6

   Using electric mixer, whip 1 c. chilled cream in medium bowl till soft peaks form.

7. 7

   Using electric mixer fitted with clean dry beaters, beat whites in another large bowl till soft but not dry.

8. 8

   Fold whipped cream into chocolate mix.

9. 9

   Gently mix in whites.

10. 10

    Pour mix into 10 inch diameter springform pan with 2 inches high sides.

11. 11

    Cover and freeze at least 6 hrs or possibly overnight.

12. 12

    (Can be prepared up to 2 days in advance.)

13. 13

    For Sauce: Cook sugar and water in heavy medium saucepan over low heat, stirring till sugar dissolves.

14. 14

    Increase heat and boil without stirring till syrup turns caramel color.

15. 15

    Add in cream (mix will bubble vigorously) and stir till smooth.

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    (Can be prepared 1 day ahead.

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    Cover and chill.

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    Rewarm over low heat before using, stirring frequently.)

19. 19

    Place mousse in refrigerator for 30 min to soften slightly.

20. 20

    Run small sharp knife around cake pan sides to loosen.

21. 21

    Release pan sides.

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    Cut mousse into wedges.

23. 23

    Ladle hot caramel sauce onto plates.

24. 24

    Place mousse wedges atop sauce.

25. 25

    Sprinkle additional chocolate chips over sauce.

* Per serving · 4 servings · Values may vary.