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Chocolate-Salted Caramel Mousse

Written by Lois M. Rodriguez.

Pillowy chocolate touched by a hint of salted caramel makes for a dreamy taste explosion.  You might want to make a double-batch and be generous with your portions. It'll save your guests from having to ask for seconds.

Chocolate-Salted Caramel Mousse served with a base of dark chocolate syrup, and topped with whipped cream, caramel sauce. and a pinch of flake salt.

  • 1 1/2 cups heavy whipping cream
  • 4 oz. high quality dark chocolate
  • 1/3 cup sugar
  • 3 tbsp. butter (salted)

Whip 1 cup of heavy whipping cream until it reaches soft peaks. Set aside in refrigerator.

Melt chocolate in a double-boiler (non-direct heat). Remove from heat and set aside.

Sprinkle a thin layer of sugar in a pan over medium heat. After the sugar melts (no need to stir), gradually add the remaining sugar.

Once the sugar has melted and turns an amber color, quickly stir in butter. As butter melts, gradually whisk in 1/2 cup of the heavy whipping cream.

Whisk until this caramel sauce achieves a smooth creamy texture.

Remove from heat and blend with the chocolate. Whisk until the caramel and chocolate are well-blended to a smooth and glossy finish.

Allow mixture to cool to room temperature.

Once cooled, fold the chocolate-caramel mixture into the whipped cream.

Mousse will be loose, but pour into serving dish, dishes, dessert shooter glasses, ramekins, etc.   and chill for at least 3 hours to allow it to set.

Optional: When mousse is set, top with whipped cream, additional caramel sauce (just repeat the caramel process) and/or a small pinch of salt.

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