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Salted Butter Caramel-Chocolate Mousse

December 21, 2014










I’m in planning mode for Christmas Eve dinner. I love the idea of a rich chocolate dessert to put that exclamation point on the evening. On past Eve’s we’ve closed with Creme Brulee, Strawberry Panna Cotta, Chocolate Almond Torte, Chocolate Lava Cake…BUT this finale will take the cake. Salted Butter Caramel-Chocolate Mousse. Very few ingredients, so make sure all steps are ready to go…. and smooth sailing. Watch carefully as the sugar melts and transforms itself into a smokey, amber caramel (it can go from slightly smokey to burnt quickly). Then just add butter, chocolate, let cool and finish the recipe. The result…a rich, fluffy, decadent dessert. The remainder of the menu is shaping up like this: shrimp cocktail, marinated, seared tuna bites as appetizers (thank you Diamond Seafood), Shredded Sprout and Kale Salad and Lobster Risotto. After reading this to Randy….he fainted!

Salted Butter Caramel-Chocolate Mousse

Serves 4 (large) -6

1/2 cup granulated sugar

3 tablespoons unsalted butter, cubed

3/4 cup heavy cream

6 ounces bittersweet or semisweet chocolate, chopped

4 large eggs, separated

1/2 teaspoon flaky sea salt, preferably fleur de sel

Garnish: shaved chocolate or crumbled toffee.

Evenly place the sugar in a wide saucepan. Heat over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to gently drag the liquefied sugar toward the center. Careful here….sugar will caramelize quickly….don’t let it burn.  Continue cooking, stirring gently, until the sugar is melted and caramelized. Continue cooking until the caramel is a deep amber color and has a slight burnt smell.

Remove the caramel from the heat and quickly whisk in the butter pieces, stirring until melted. Gradually whisk in the cream, stirring until caramel and creme are blended.

Once smooth, stir in the chocolate until it is melted and the mixture is smooth. Scrape the mixture into a large bowl and allow to cool to room temperature.

Once the mixture is cooled, whisk in the egg yolks. In a separate bowl, whip the egg whites to stiff peaks.

Fold 1/3 of the whipped egg whites into the chocolate, adding in the flaky salt. Fold in the remaining whipped egg whites until no white streaks remain. Divide the mousse into serving glasses or a decorative serving bowl, and chill for at least 8 hours. Serve chilled with a dollop of unsweetened whipped creme. The creme cuts the richness of the mousse beautifully.

Garnish with shaved chocolate or crumbled toffee (as shown).

Adapted from: WhiteonRiceCouple   Originally from David Lebovitz ” My Paris Kitchen”




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