Salted Caramel and Milk Chocolate Mousse
- Total Time
- 15 minutes, plus 6 hours' refrigeration
- Rating
- Notes
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Ingredients
Yield:Serves 6
- ½cup granulated sugar
- ¾cup plus 1½ tablespoons heavy whipping cream
- 2½tablespoons good-quality salted butter
- 7ounces milk chocolate, roughly chopped
- 3eggs, separated
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
429 calories; 29 grams fat; 18 grams saturated fat; 1 gram trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 1 gram dietary fiber; 35 grams sugars; 6 grams protein; 104 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
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. Take off the heat and deglaze with the cream and butter. Add the chocolate, wait for a minute or two for it to melt and mix until smooth. Mix in the egg yolks.
- Step 2
Whisk the egg whites until they form firm peaks and then fold into the chocolate mixture. Divide between 6 4-ounce ramekins and chill for at least 6 hours.
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heather coll
Three raw eggs in this recipe make me question food safety for a person with a weakened immune system.
Catherine
Not very salty, and not fluffy at all. Should the chocolate mixture be cooled before folding in the egg whites? Seemed like it took a lot of the air out of the egg whites, despite careful folding.
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