Chocolate Mousse with Salted Caramel Sauce
If you love this recipe, you must try these Chocolate Beetroot Brownies or this Chocolate & Toffee Cheesecake
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Ingredients
Salted Caramel Sauce
100g granulated sugar
2 tbsp golden syrup
2 tbsp water
25g butter
100 ml double cream
½ tsp sea salt
2 tbsp golden syrup
2 tbsp water
25g butter
100 ml double cream
½ tsp sea salt
Chocolate Mousse
150g plain chocolate
75g dark chocolate (70% cocoa solids)
25g butter
6 eggs
1 tbsp caster sugar
75g dark chocolate (70% cocoa solids)
25g butter
6 eggs
1 tbsp caster sugar
Method
- Put the sugar , golden syrup and water into a saucepan. Stir over the heat until the sugar has dissolved. Increase the heat and boil until the sugar has turned into a dark caramel colour . Remove from the heat.
- Add the butter , stir until melted , then stir in the cream and salt. Leave to cool until cold.
- Put the chocolates and butter into a bowl. Melt over a pan of boiling water until runny. Leave to cool slightly.
- Separate the eggs. Whisk the yolks and stir into the melted chocolate . Whisk the whites until stiff peaks , Add the caster sugar and whisk again . Whisk one third of the egg whites into the chocolate. Gently fold in the remaining whites.
- Spoon a little caramel sauce into the bottom of 8 glasses. Spoon one third of the chocolate mousse on top. Add more caramel sauce , then more mousse. A final spoon of sauce and finally a spoonful of the mousse.
- Chill in the fridge for 2 hours, Decorate with chopped chocolate.
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