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Chocolate Mousse with Salted Caramel Sauce

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Chocolate Mousse with Salted Caramel Sauce

35 mins

8 people

Prep Time

15 mins

Cook Time

20 mins

Total Time

35 mins

This is my mother’s chocolate mousse recipe…so take it seriously. I used to have the pleasure of licking the bowl every time she made chocolate mousse until the bowl was ready to put back in the cupboard.The mousse can be made well in advance, so it is the perfect dessert for a dinner party. I have paired the mousse with a simple salted caramel sauce which works really well with chocolate. I think you can trust me by now.

Ingredients
Method

For the mousse:
300g dark chocolate (70% cocoa solids) broken into pieces
8 large free-range eggs
100g caster Sugar
300ml whipping cream
For the salted caramel sauce:
100g light muscavado sugar
100g unsalted butter
100g double cream
Maldon salt to taste
To garnish:
Chocolate chips
Quality cocoa powder

Start by placing the chocolate in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water does not touch the base of the bowl. Allow the chocolate to slowly melt, stirring it occasionally.
Meanwhile, separate the eggs into two large bowls. Add the sugar to the bowl of the yolks and beat until the sugar has dissolved and the mixture is silky and smooth. Whisk the whites in the other bowl until they form soft peaks. In a third bowl, whip the cream until slightly thick and just whipped.
Once the chocolate has melted, lift it carefully off the pan and allow it to cool slightly on the side. Tip half of the egg yolk mix into the whipped cream and fold the two together, add the remaining egg yolk mix. Fold in gently the melted chocolate until well combined; do it in two stages. Finish by mixing in the egg whites, keep on folding from the outside in, like a figure of eight until the mix is well combined and evenly coloured.
You can either keep the mousse in the large bowl if serving like I have on the photos or you can ladle into some serving glasses or ramekins, if you prefer to do it individually. I like to make the batch and spoon it out when serving, so I can drizzle the salted caramel all around the mousse.
For the salted caramel sauce, combine all the ingredients in a sauce pan and allow them to melt until well combined. Season with maldon salt but be careful not to over salt it. Set aside and allow to cool down.
To serve the mousse, spoon it onto a plate and drizzle the salted caramel sauce, dust with cocoa powder and garnish with some dark chocolate chips.
You can make these by melting some chocolate in a heatproof bowl over a pan with simmering water, when the chocolate is melted, set aside and allow to slightly cool down. Pour the melted chocolate over a clean but cold kitchen surface and spread the chocolate with the help of a palette knife. Once it has cooled down and the chocolate is set, scrape chocolate chips with the help of the palette knife.

Ingredients

For the mousse:
300g dark chocolate (70% cocoa solids) broken into pieces
8 large free-range eggs
100g caster Sugar
300ml whipping cream
For the salted caramel sauce:
100g light muscavado sugar
100g unsalted butter
100g double cream
Maldon salt to taste
To garnish:
Chocolate chips
Quality cocoa powder

Method

Start by placing the chocolate in a heatproof bowl and sit it over a pan of gently simmering water, making sure the water does not touch the base of the bowl. Allow the chocolate to slowly melt, stirring it occasionally.
Meanwhile, separate the eggs into two large bowls. Add the sugar to the bowl of the yolks and beat until the sugar has dissolved and the mixture is silky and smooth. Whisk the whites in the other bowl until they form soft peaks. In a third bowl, whip the cream until slightly thick and just whipped.
Once the chocolate has melted, lift it carefully off the pan and allow it to cool slightly on the side. Tip half of the egg yolk mix into the whipped cream and fold the two together, add the remaining egg yolk mix. Fold in gently the melted chocolate until well combined; do it in two stages. Finish by mixing in the egg whites, keep on folding from the outside in, like a figure of eight until the mix is well combined and evenly coloured.
You can either keep the mousse in the large bowl if serving like I have on the photos or you can ladle into some serving glasses or ramekins, if you prefer to do it individually. I like to make the batch and spoon it out when serving, so I can drizzle the salted caramel all around the mousse.
For the salted caramel sauce, combine all the ingredients in a sauce pan and allow them to melt until well combined. Season with maldon salt but be careful not to over salt it. Set aside and allow to cool down.
To serve the mousse, spoon it onto a plate and drizzle the salted caramel sauce, dust with cocoa powder and garnish with some dark chocolate chips.
You can make these by melting some chocolate in a heatproof bowl over a pan with simmering water, when the chocolate is melted, set aside and allow to slightly cool down. Pour the melted chocolate over a clean but cold kitchen surface and spread the chocolate with the help of a palette knife. Once it has cooled down and the chocolate is set, scrape chocolate chips with the help of the palette knife.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Chocolate Mousse with Salted Caramel Sauce