Please have your spoon ready! What could be easier and more comforting than a great chocolate mousse? The spoon sticking out of the mousse reveals its airy texture. The delicate chocolaty mousse melts on the tongue, all your senses are excited- that would be perfectly understandable. Do you have eggs? Do you have chocolate? Just add salted butter and sugar and your can make this chocolate mousse as simple as that! Just give a shot at this easy recipe!
Ingredients list Dark chocolate mousse with salted butter caramel
for 5/6 people:
- 7 ounces (200g) of chopped dark chocolate
- 1/2 cup (100g) of caster sugar
- 1 ounce (30g) of salted butter
- 4/5 cup (20cl) sour cream 30% fat
- 3 eggs
1. Put the sugar in a saucepan and melt slowly. Raise the temperature to caramelize and rotate the pan to make an even caramel and better distribute the heat. When the caramel is golden brown, remove from heat, add butter and cream, return to the heat and continue cooking over low heat, stirring, until you get a homogeneous and smooth caramel.
Note that when you add the cream, caramel will set (a beautiful hot-cold effect) don’t worry, when heating the preparation everything will get back in order.
2. Remove the caramel from heat then add the chocolate, stir until you get a smooth mixture.
3. Separate the eggs whites from the yolks. Add yolks to the chocolate-caramel mixture.
4. Beat the egg whites until stiff with a pinch of salt and add them gently to the caramel-chocolate mix. Pour into small ramekins and refrigerate for at least 4 hours, most preferably overnight.
The secrets of a successful chocolate mousse
Above all, make sure all ingredients are at the same temperature. If your melted chocolate is too hot and the egg yolks (or cream according to the recipe you use) are cold, the chocolate may change in texture and lose its fluidity. It can even become hard and difficult to handle.
To avoid these drawbacks, get cold ingredients out of the fridge in advance (except your cream if you mount as a whipped cream) and make sure the melted chocolate is tepid at most.
Beat the egg whites firm enough then pour them very gently in the preparation for lifting the dough does not “break”.
Pour into mold or presentation in small individual pots and place in the refrigerator. The foam must have time to take. Allow at least 4 hours. Please note that your chocolate mousse contains raw eggs, so eat it the same day or the next day maximum.
Dark chocolate mousse recipe inspired by blobi