Thursday, March 1, 2012

caramel chocolate mousse

Print Friendly and PDF

caramel chocolate mousse
slightly adapted from michael smith

1/4 c. (62.5 ml) sugar
1 c. (250 ml) whipping cream (separated to 2 tbsp + 2 tbsp + 3/4 c.)
2 oz. (62.5 g.) dark or milk chocolate, chopped finely
1/2 tsp. (2.5 ml) vanilla extract

Take out a small saucepan with a heavy bottom. Pour in 1/4 c. of water. Sprinkle the sugar over the water, making sure the sugar doesn't touch the inside edges of the pot. Do NOT stir. Turn on the heat to medium. Keep an eye on it, but don't touch it. Eventually, the sugar will melt and the water will boil. As it begins to lightly brown, you may swirl the pot gently to help it brown evenly, but I don't find that necessary. Once it starts browning, keep an eagle eye on it. When it's deep golden brown, take it off the heat. Get out a shallow bowl and a whisk.

Stand back and get ready for some spattering. Carefully pour 2 tbsp. of cream into the caramel. Whisk until smooth. Transfer the caramel into the shallow bowl. (It is important to do this because the caramel will keep cooking and hardening in the hot pot.) Cool to room temperature, about 20 minutes. Set aside while cooling.

Now, it's time to melt the chocolate and cream. The important part here is not to overheat the chocolate. Get a clean whisk ready. Heat water to a simmer in the bottom of a double boiler, or nestle a bowl over (but not in) a pot of simmering water. Keep the heat down to minimum so the water only simmers and doesn't boil. Put the chopped chocolate in the bowl. Pour in 2 tbsp. of cream. Whisk until the chocolate is just melted, then take the bowl off the heat and keep whisking until it's smooth. Set aside to cool somewhat.

Whip the remaining 3/4 c. of cream with the vanilla until it's whipped cream. Set aside.

Whisk the caramel and chocolate cream together. Gently fold it into the whipped cream until it's all a nice chocolate brown colour. Leave in bowl or put into serving glasses. Chill for at least two hours or even one to two days. Serve as is or with a bit of shaved chocolate on top.

No comments:

Post a Comment