Food recipes
Chocolate Caramel Mousse
Chocolate Caramel Mousse Ingredients: sugars, granulated butter, without salt cream, fluid, heavy whipping pascha, organic bitter-sweet dark chocolate chips, Directions: Put sugar in a heavy pan, and turn heat to medi...
Chocolate Caramel Mousse
Ingredients:
sugars, granulated
butter, without salt
cream, fluid, heavy whipping
pascha, organic bitter-sweet dark chocolate chips,
Directions:
Put sugar in a heavy pan, and turn heat to medium.
When sugar warms and begins to liquefy, add 1/2 cup water.
Cook, stirring occasionally with a wooden spoon, until mixture bubbles, then becomes foamy, then dry again.
Keep cooking until it liquefies again, stirring often and breaking up any chunks that form.
When it is all dissolved and brown, remove from heat, and stir in butter a bit at a time.
Standing back to avoid spattering, add 1 cup cream, then stir until blended.
Let sit until cool enough to touch.
Meanwhile beat remaining cream until it holds soft peaks; refrigerate.
Melt chocolate over very low heat or in a double boiler or microwave.
Mix melted chocolate into caramel.
Add 1/3 of the whipped cream to caramel, and stir to combine.
Add remaining whipped cream and gently fold, just until combined.
Pour into a bowl and refrigerate until set, about 4 hours.
Scoop mousse with a spoon dipped in a hot water.
Serve alongside a piece of orange confit.
Ingredients:
sugars, granulated
butter, without salt
cream, fluid, heavy whipping
pascha, organic bitter-sweet dark chocolate chips,
Directions:
Put sugar in a heavy pan, and turn heat to medium.
When sugar warms and begins to liquefy, add 1/2 cup water.
Cook, stirring occasionally with a wooden spoon, until mixture bubbles, then becomes foamy, then dry again.
Keep cooking until it liquefies again, stirring often and breaking up any chunks that form.
When it is all dissolved and brown, remove from heat, and stir in butter a bit at a time.
Standing back to avoid spattering, add 1 cup cream, then stir until blended.
Let sit until cool enough to touch.
Meanwhile beat remaining cream until it holds soft peaks; refrigerate.
Melt chocolate over very low heat or in a double boiler or microwave.
Mix melted chocolate into caramel.
Add 1/3 of the whipped cream to caramel, and stir to combine.
Add remaining whipped cream and gently fold, just until combined.
Pour into a bowl and refrigerate until set, about 4 hours.
Scoop mousse with a spoon dipped in a hot water.
Serve alongside a piece of orange confit.