CHOCOLATE CARAMEL MOUSSE RECIPE – NYT COOKING
Provided by: Mark Bittman
Total time: 4 hours 45 minutes
Yield: 16 servings
|1 cup sugar|
|5 tablespoons butter, cut into bits|
|3 cups heavy cream|
|8 ounces high quality unsweetened or bittersweet chocolate chips or chunks, about 1 1/2 cups|
- 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.
@context http//schema.org, Calories 302, UnsaturatedFatContent 8 grams, CarbohydrateContent 23 grams, FatContent 24 grams, FiberContent 1 gram, ProteinContent 2 grams, SaturatedFatContent 15 grams, SodiumContent 19 milligrams, SugarContent 21 grams, TransFatContent 0 grams
How to make chocolate mousse with caramel cream?
Directions For chocolate mousse, heat 2 cups cream in a small heavy saucepan over medium heat until it begins to simmer, about 180°. For caramel mousse, beat remaining cream in a large bowl until it begins to thicken. Spoon 3 tablespoons chocolate mousse into six parfait glasses; top with 3 tablespoons caramel mousse.
Can I use caramel mousse filling for cake?
This light and delicious Caramel Mousse Filling is amazing for your cakes and cupcakes! We love it with chocolate cakes as well as caramel! Enjoy! Chill the bowl and beaters in the freezer at least 15 minutes before whipping the heavy cream.
How do you thicken Mousse?
For chocolate mousse, heat 2 cups cream in a small heavy saucepan over medium heat until it begins to simmer, about 180°. Remove from the heat; whisk in chocolate until smooth. Transfer to a bowl; refrigerate until chilled. Beat until soft peaks form. For caramel mousse, beat remaining cream in a large bowl until it begins to thicken.
What is the best way to make a caramel cake?
Directions 1. In a small saucepan over medium heat, bring 1/3 cup cream to a gentle boil. 2. Meanwhile, heat the granulated sugar, brown sugar, water, honey, and vanilla paste in a 2-quart heavy-duty saucepan over high heat, without stirring, until the mixture comes to a boil. 3. Reduce the heat under the caramel to medium.