One of those very popular sweets that are simple to make and tastes deliciously opulent is chocolate mousse. You can make a delicious dessert called creamy salted caramel chocolate mousse by combining these ingredients with one well-loved flavor.
It only takes one mouthful of this fluffy, sweet, and mildly salted food to make you forget about the prior meals. Making this upscale treat at home has never been simpler thanks to Yummefy’s salted caramel chocolate mousse recipe.
The mousse is a decadent gastronomic marvel that we owe to the French. Although it can be in several flavors, including white chocolate, salted caramel, vanilla, raspberry, lemon, and orange, dark chocolate mousse remains the standard and outperforms all others. If you see any mousse in a meaty flavor, don’t be shocked. It is cherished in every shape and form.
Ingredients
240g creme fraiche
200g mini mochi
80g buckwheat, toasted
Chocolate Mousse
270g chopped dark chocolate
260 ml thickened cream + an extra 450 ml
86 g of caster sugar
9 egg yolks
Salted Caramel
Caster sugar, 200g
200 ml of thickened cream
40g chopped unsalted butter
Murray River pink sea salt, 1 teaspoon
Instructions:
1. First, Place the chocolate in a big bowl and set aside for the mousse. Pouring cream over the chocolate once it has nearly boiled in a small pot Lie still for a minute. Mix by whisking. Ganache should be placed aside and kept heated to avoid becoming very stiff.
2. 50 mL of water and sugar mixed in a small pan. Stirring often, cook on a medium flame until the sugar dissolves. Without stirring, turn the heat up to high and cook the syrup until the sugar thermometer reads 115°C.
3. Egg yolks should be beaten until pale in a stand mixer equipped with a whisk attachment. To gently cook the yolks, slowly pour in the hot syrup. The mixture should be thoroughly incorporated into the chocolate ganache.
4. The additional cream should be whisked until soft peaks form in a different medium bowl. In three batches, gently incorporate the chocolate mixture in a different medium bowl. In three batches, gently incorporate the chocolate mixture. Cover and chill the dish for at least 3 hours.
5. To make the salted caramel, boil the sugar in a heavy-bottomed, high-sided pot over medium-high heat, stirring occasionally, until the sugar melts uniformly and gets a dark golden color, about 166°C. Turn the heat down to medium and carefully whisk the cream to ensure even mixing. After removing the pan from the heat, stir in the butter until it completely melts. Sea salt is whisked in. Before serving, transfer to a big bowl and wait 20 minutes for it to gently chill (if left for too long, the caramel will firm up too much).
6. Lastly, Make a well in the center of a spoonful of chocolate mousse in a serving bowl. A dollop of crème fraiche should be added to the well. In the center of the crème fraiche, create a well. Put some salted caramel in the well in the form of a dollop. To serve, generously sprinkle toasted buckwheat and mochi pieces on top.
