Salted Caramel Chocolate Mousse – a delicious recipe with Sugar, Cream, Unsalted Butter, weight Bittersweet Chocolate, Eggs, u00bc. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Combine the sugar and 2 tablespoons water in a medium saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. While the sugar and water are going at it, heat up the cream in a saucepan or microwave just until warm.
2
Take off the heat and deglaze and add your room temperature butter. Add your warmed cream and whisk vigorously. Add the chocolate; wait for a minute or two for it to melt and mix until smooth. I was a little nervous about adding the egg yolks to the hot chocolate mixture, so I waited a few minutes for it to cool. Then I added a little bit of warm chocolate to the egg yolks and stirred it around a bit just to bring the eggs to a warmer temperature and then added them to the chocolate mixture. Mix in the egg yolks.
3
Whisk the egg whites until they form firm peaks and then fold into the chocolate mixture. Top with cracked salt and then divide between six 4-ounce ramekins and chill for at least 6 hours.
987
kcal
Calories
79
g
Fat
57
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1/2 cups Granulated Sugar, 3/4 cups Plus 1 1/4 Teaspoon Of Heavy Whipping Cream, 2-1/2 Tablespoons Unsalted Butter, At Room Temperature, 7 ounces, weight Bittersweet Chocolate Roughly Chopped, and more.
Yes, Salted Caramel Chocolate Mousse falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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