Hey everyone, it is John, welcome to my recipe page. Today, I will show you a way to make a special dish, caramel chocolate mousse. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Place over low heat, stirring with a metal spoon until the sugar has dissolved and the syrup has become clear. Repeat this layering with mousse and caramel, finishing with a final layer of mousse. Refrigerate for an hour before serving.

Caramel Chocolate Mousse is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Caramel Chocolate Mousse is something that I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can cook caramel chocolate mousse using 6 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Caramel Chocolate Mousse:

1. Take 2 cups heavy whippung cream, cold
2. Take 8 ounces marscapone cheese, at room temperature
3. Prepare 1/2 cup confectioner's sugar
4. Prepare 1 teaspoon vanilla extract
5. Make ready 1/8 teaspoon salt
6. Take 16 Lindor Caramel filled Truffled

Remove from the heat; whisk in chocolate until smooth. Transfer to a bowl; refrigerate until chilled. For caramel mousse, beat remaining cream in a large bowl until it begins to thicken. Using a silicone spatula, fold about ⅓ of the whites into the chocolate mixture, sprinkling in the fleur de sel.

Steps to make Caramel Chocolate Mousse:

1. Melt truffles in a microwave safe bowl just until melted. It takes only about 25 seconds, stir until smooth
3. In a large bowl beat cream until it holds its shape
4. In another bowl beat marscapone, sugar, vanilla and salt until smooth
5. Combine cooled to room temperature melted truffles into marscapone and blend
6. Fold truffle/marscapone mixture into whipped cream in 3 additions and fold in until uniform in color
7. Garnish with whipped cream and a whole truffle
8. Spoon ito decorative glasses and refrigerate at least 2 hours to set up before serving

Fold in the remaining whites just until no streaks of white remain. The caramel comes through very strongly resulting in a less chocolate forward mousse than is traditional. I inadvertently doubled the salt and this was fine. The result was salty but given the. If there are some caramel pieces in the caramel cream, place the saucepan over low heat and whisk until it melts and is incorporated.

So that is going to wrap it up with this special food caramel chocolate mousse recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!