Chocolate Caramel Mousse
Updated Feb. 29, 2024
- Total Time
- 45 minutes, plus 4 hours' chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:16 servings
- 1cup sugar
- 5tablespoons butter, cut into bits
- 3cups heavy cream
- 8ounces high quality unsweetened or bittersweet chocolate chips or chunks, about 1½ cups
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)
300 calories; 24 grams fat; 15 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 1 gram dietary fiber; 22 grams sugars; 2 grams protein; 14 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put sugar in a heavy pan, and turn heat to medium. When sugar warms and begins to liquefy, add ½ cup water. Cook, stirring occasionally with a wooden spoon, until mixture bubbles, then becomes foamy, then dry again. Keep cooking until it liquefies again, stirring often and breaking up any chunks that form. When it is all dissolved and brown, remove from heat, and stir in butter a bit at a time. Standing back to avoid spattering, add 1 cup cream, then stir until blended. Let sit until cool enough to touch.
- Step 2
Meanwhile beat remaining cream until it holds soft peaks; refrigerate. Melt chocolate over very low heat or in a double boiler or microwave.
- Step 3
Mix melted chocolate into caramel. Add ⅓ of the whipped cream to caramel, and stir to combine. Add remaining whipped cream and gently fold, just until combined. Pour into a bowl and refrigerate until set, about 4 hours.
- Step 4
Scoop mousse with a spoon dipped in a hot water. Serve alongside a piece of orange confit.
Private Notes
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Cooking Notes
Weslie
question: please tell me in step one what do you mean dry again? i would like to make this for the holidays but not sure
what is going on in step one. thank you
Peter
Wonderful recipe. The quality of the chocolate really matters -- and unsweetened is definitely better than bittersweet. Don't over-whip the cream. This time I accidentally got it to stiff peaks instead of soft peaks, and the texture was brittle, more cake-like than mousse-like.
Tom Alberti
1)How long does it keeps in the fridge?
2) what do you mean by 'dry again'?
marie
I’m confused as to why you don’t just start out with a wet sand type sugar mix to begin with.Adding water after it’s already warm doesn’t really make much sense to me
Debra
Excellent taste and consistency. I only had 4 oz bittersweet and 4 oz unsweetened on hand so I mixed them together. Will try again with all of one but this worked out well. My heavy cream had been around awhile so didn't whip up into soft peaks but it still worked.
Rov
don't overbeat the cream
Kim Mitchell
Just made this tonight, and it in no way resembles the dark chocolate mousse pictured. It was a pleasantly light chocolate mousse, and the caramel was a faint side note. I did make the orange confit, used blood oranges, and that made it special. I think I would prefer a standard mousse, with the egg whites added.
Junebug
I made the caramel the way I'm most comfortable with (water and sugar in the pan in the beginning), added a little salt, and it was delicious.
Peter
Wonderful recipe. The quality of the chocolate really matters -- and unsweetened is definitely better than bittersweet. Don't over-whip the cream. This time I accidentally got it to stiff peaks instead of soft peaks, and the texture was brittle, more cake-like than mousse-like.
Tom Alberti
1)How long does it keeps in the fridge?
2) what do you mean by 'dry again'?
Weslie
i made this last evening and served it with the orange confit. actually, it is quite easy to do. mine did not look as chocolatey as mr bittman's in the picture but it was delicious. maybe more caution in folding in the whipped cream to keep the chocolate more apparent? the orange confit has lasted over two weeks and it was none the worse for wear. next time i might use clementines as they are smaller, rather than the large navel oranges that are called for.
Weslie
question: please tell me in step one what do you mean dry again? i would like to make this for the holidays but not sure
what is going on in step one. thank you
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