It was recently my Birthday and to celebrate I cooked up a delicious three course meal for my mum and friends. Yes strange, but I really love cooking! This post is about the amazing third course – salted caramel and chocolate mousse.
There are three layers in this dessert:
- Crumbled chocolate biscuit base
- Chocolate mousse
- Salted caramel mousse
Crumbled chocolate biscuit base
Use a mortar and pestle to crush 175g of Arnott’s Chocolate Ripple biscuits. Add 40g soft butter and crumble with your hands. If the mix is too buttery add more biscuits, if it is too dry add more butter.
Press into the bottom of five glass tumblers.
To make the chocolate mousse I more or less followed the Haigh’s Chocolate Mousse recipe. I substituted 1/3 of the dark chocolate for milk and used slightly less cream because I bought the wrong size container.
Melt 100g dark chocolate and 50g milk chocolate with 15g butter in a bowl. Cool slightly and add one egg yolk. Set aside.
Beat 2 egg whites until soft peaks form, slowly beat in 2 tablespoons of sugar. Fold the egg whites into the cooled chocolate mix.
In a separate bowl beat 200mL cream until soft peaks form. Fold into the chocolate mix and layer on top of the biscuit base.
Salted Caramel Mousse
Salted caramel is amazing. The combination of salt, sugar and fat is oh so moreish! For this layer your will need 1/4C caster sugar, 2T water, 1T corn flour, 1T butter, 1/2t salt, 200mL cream, 1/2t vanilla essence.
- Combine corn flour with 1T and set aside
- Heat 1/4C cream until hot and set aside
- Heat sugar and 1T water until the sugar dissolves and turns a caramel colour, remove from heat.
- Add the hot cream (step 2) and butter. The mix will bubble, stir until smooth.
- Add the corn flour and return to heat, bring to the boil. Cook, stirring constantly, until the mixture thickens (approx. 1 minute). Remove from the heat.
- Add vanilla essence and salt. Pour into a bowl and refrigerate until cool.
- Whip the rest of the cream. Fold 1/3 into the caramel mix, then fold in the rest. Layer on top of the chocolate mousse.
Desserts always look fancier with a bit of decoration. I chose to use milk and dark chocolate squiggles and crumbled biscuits.
To make the milk squiggle melt 20-30 grams of milk chocolate. Once the chocolate is melted put into a sandwich bag. Lay a sheet of greaseproof paper on a small plate. Cut a very small corner off the sandwich bag and squeeze out a zigzag pattern of chocolate on to the greaseproof paper. Refrigerate to set the chocolate. Repeat with dark chocolate.
Decorate the top of the mousse with a milk and a dark squiggle and biscuit crumbs.