SALTED BUTTER CARAMEL-CHOCOLATE MOUSSE
Yield 6
Number Of Ingredients 6
Steps:
- Spread the sugar evenly over the bottom of a wide saucepan. Heat the sugar over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to very gently drag the liquefied sugar toward the center. Watch carefully, as once the edges start to darken, the sugar is in danger of burning. Continue to cook, stirring very gently, until all the sugar is melted and begins to caramelize.
- When the caramel is a deep amber color and starts to smoke, wait for a moment for it to smell just slightly burnt, then remove it from the heat and quickly whisk the butter, stirring until melted. Gradually whisk in the cream and stir until the little bits of caramel are completely melted. (A few can be stubborn, so be patient. You can strain the mixture if they simply refuse to budge.)
- Once smooth, add the chocolate, stirring gently until it's melted and smooth. Scrape the mixture into a large bowl and let it cool to room temperature. Once it's no longer warm, whisk in the egg yolks.
- In a separate bowl, whip the egg whites until stiff. Fold one-third of the whipped whites into the chocolate mixture, sprinkling in the flaky salt. Fold in the remaining beaten egg whites just until no streaks of white remain. Divide the mousse into serving glasses, or transfer it to a decorative serving bowl, and chill for at least 8 hours. While it might be tempting to serve this with whipped cream, I prefer to serve it pure, straight up with just a spoon.
Nutrition Facts :
SALTED BUTTER CARAMEL-CHOCOLATE MOUSSE
Provided by David Lebovitz
Categories Chocolate Dessert Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 6
Steps:
- 1. Spread the sugar evenly over the bottom of a wide saucepan. Heat the sugar over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to very gently drag the liquefied sugar toward the center. Watch carefully, as once the edges start to darken, the sugar is in danger of burning. Continue to cook, stirring very gently, until all the sugar is melted and begins to caramelize.
- 2. When the caramel is a deep amber color and starts to smoke, wait for a moment for it to smell just slightly burnt, then remove it from the heat and quickly whisk the butter, stirring until melted. Gradually whisk in the cream and stir until the little bits of caramel are completely melted. (A few can be stubborn, so be patient. You can strain the mixture if they simply refuse to budge.)
- 3. Once smooth, add the chocolate, stirring gently until it's melted and smooth. Scrape the mixture into a large bowl and let it cool to room temperature. Once it's no longer warm, whisk in the egg yolks.
- 4. In a separate bowl, whip the egg whites until stiff. Fold one-third of the whipped whites into the chocolate mixture, sprinkling in the flaky salt. Fold in the remaining beaten egg whites just until no streaks of white remain. Divide the mousse into serving glasses, or transfer it to a decorative serving bowl, and chill for at least 8 hours. While it might be tempting to serve this with whipped cream, I prefer to serve it pure, straight up with just a spoon.
SALTED BUTTER CARAMEL-CHOCOLATE MOUSSE
There's not much one can say about this. One bite will leave you just as speechless. This recipe is excerpted from My Paris Kitchen. Read our review.
Provided by David Lebovitz
Categories Dessert
Yield 6
Number Of Ingredients 6
Steps:
- Spread the sugar evenly over the bottom of a wide saucepan. Heat the sugar over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to very gently drag the liquefied sugar toward the center. Watch carefully, as once the edges start to darken, the sugar is in danger of burning. Continue to cook, stirring very gently, until all the sugar is melted and begins to caramelize.
- When the caramel is a deep amber color and starts to smoke, wait a moment for it to smell just slightly burnt, then remove it from the heat and quickly whisk in the butter, stirring until melted. Gradually whisk in the cream and stir until the little bits of caramel are completely melted. (A few can be stubborn, so be patient. You can strain the mixture if they simply refuse to budge.)
- Once smooth, add the chocolate, stirring gently until it's melted and smooth. Scrape the mixture into a large bowl and let it sit until it's at room temperature. Once it's no longer warm, whisk in the egg yolks.
- In a separate bowl, whip the egg whites until stiff. Fold 1/3 of the whipped whites into the chocolate mixture, sprinkling in the flaky salt. Fold in the remaining beaten egg whites just until no streaks of white remain. Divide the mousse into serving glasses, or transfer it to a decorative serving bowl, and chill for at least 8 hours. While it might be tempting to serve this with whipped cream, I prefer to serve it pure, straight up with just a spoon.
Nutrition Facts : ServingSize 6
SALTED BUTTER CARAMELS
Candy can be made by cooks of all skill levels, as long as they don't mind standing and stirring for what can seem like an eternity (but is really only 20 to 30 minutes).
Provided by Amanda Hesser
Categories dessert
Time 1h
Yield Makes 128 caramels
Number Of Ingredients 9
Steps:
- Line an 8-by-8-inch baking pan with aluminum foil that extends over the sides. Grease with vegetable oil. In a heavy 4-quart saucepan, bring the cream to a boil. Add the sugar, corn syrup and honey and stir constantly with a wooden spoon until the mixture comes to a boil. Cook, stirring occasionally, until the mixture reaches 257 degrees on a candy thermometer, 15 to 30 minutes.
- Remove the pan from the heat and, with oven mitts on, stir in the butter, vanilla and 2 teaspoons salt. Pour into the prepared pan and let cool. If you are not coating them in chocolate, let cool slightly and sprinkle with the remaining salt. When completely cool, coat a cutting board and the blade of a large chef's knife with vegetable oil. Invert the caramel onto the cutting board; peel off the foil and invert again. Cut the caramel into 8 1-inch-wide strips; then cut each strip into 1/2-inch pieces.
- To coat with chocolate, melt the chocolate in a double boiler (temper it if you want the coating to have polish; directions can be found at www.baking 911.com). Using a fork to hold the caramel pieces, dip them one at a time into the chocolate and set them on a rack to cool. After dipping 4 caramels, sprinkle each with a little of the remaining sea salt. Transfer to parchment paper to set up and cool.
Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 8 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 33 milligrams, Sugar 8 grams, TransFat 0 grams
SALTED CARAMEL DARK CHOCOLATE MOUSSE RECIPE BY TASTY
This smooth and creamy mousse makes a perfect date night dessert, or just a cool and refreshing chocolatey treat. Homemade salted caramel is stirred into melted chocolate, then whipped with egg whites and cream for a fluffy texture with a sweet and salty flavor. Pro-tip: Using chocolate with a higher cocoa content will result in a rich, deep chocolate flavor.
Provided by Tikeyah Whittle
Categories Desserts
Yield 5 servings
Number Of Ingredients 11
Steps:
- Fill a medium saucepan halfway with water and bring to a simmer over medium heat. Set a heatproof bowl on top of the saucepan, making sure the bottom of the bowl is not touching the water. Add the chopped chocolate to the bowl, stirring occasionally with a rubber spatula until completely melted, 3-4 minutes. Turn off the heat and let sit until ready to use.
- Make the salted caramel: Evenly sprinkle the sugar over the bottom of a small skillet or saucepan and cook over medium heat, swirling the pan occasionally, but not stirring, until it starts to turn amber brown, 10-12 minutes. Add the butter and whisk until incorporated, 1-2 minutes. Slowly drizzle in the heavy cream and whisk to combine. Boil for 1 minute, then remove the pan from the heat. Whisk in the vanilla and flaky salt.
- Make the mousse: In a medium bowl, whip the egg whites with an electric hand mixer on medium-high speed until foamy, 1-2 minutes. Gradually add the sugar and continue whipping until stiff peaks form, 5-6 minutes.
- In a separate medium bowl, whip the heavy cream with the hand mixer on medium-high speed until soft peaks form, 4-5 minutes.
- Add ¼ cup of the salted caramel to the melted chocolate and stir to combine. Reserve remaining salted caramel for garnish. Add the whipped egg whites to the chocolate mixture and gently fold with a rubber spatula to combine. Once the eggs are mostly incorporated, add the whipped cream and fold until fully combined.Cover the bowl with plastic wrap and refrigerate 1-2 hours, until set.
- To serve, divide the chocolate mousse between small bowls or glasses. Garnish with more whipped cream, a drizzle of salted caramel, and shaved chocolate, if using.
Nutrition Facts : Calories 487 calories, Carbohydrate 34 grams, Fat 38 grams, Fiber 3 grams, Protein 10 grams, Sugar 23 grams
SALTED CARAMEL AND MILK CHOCOLATE MOUSSE
Provided by Christine Muhlke
Categories easy, quick, dessert
Time 6h15m
Yield Serves 6
Number Of Ingredients 5
Steps:
- Combine the sugar and 2 tablespoons water in a medium saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Take off the heat and deglaze with the cream and butter. Add the chocolate, wait for a minute or two for it to melt and mix until smooth. Mix in the egg yolks.
- Whisk the egg whites until they form firm peaks and then fold into the chocolate mixture. Divide between 6 4-ounce ramekins and chill for at least 6 hours.
Nutrition Facts : @context http, Calories 430, UnsaturatedFat 9 grams, Carbohydrate 37 grams, Fat 29 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 18 grams, Sodium 108 milligrams, Sugar 35 grams, TransFat 0 grams
More about "salted butter caramel chocolate mousse recipes"
SALTED BUTTER CARAMEL CHOCOLATE MOUSSE | THE MILK STREET COOKBOOK
From coolfooddude.com
Estimated Reading Time 4 mins
BEST SALTED BUTTER CARAMEL-CHOCOLATE MOUSSE RECIPE
From 177milkstreet.com
Servings 6Total Time 30 minsCategory Staples
EASY CHOCOLATE MOUSSE RECIPE | EASY DESSERT RECIPES | EASY …
From kitchenmason.com
SALTED CARAMEL CHOCOLATE MOUSSE - PATTY SAVEURS
From pattysaveurs.com
CHOCOLATE MOUSSE WITH SALTED CARAMEL FOR TWO - PATIENCE FRUIT & CO
From patiencefruitco.com
SALTED BUTTER CARAMEL-CHOCOLATE MOUSSE RECIPE
From bakepedia.com
EASY CHOCOLATE MOUSSE WITH SALTED CARAMEL TOPPING RECIPE
From womansday.com
DAVID LEBOVITZ'S CARAMEL-CHOCOLATE MOUSSE - PROJECT PASTRY LOVE
From projectpastrylove.com
SALTED BUTTER CARAMEL SAUCE - DAVID LEBOVITZ
From davidlebovitz.com
SALTED BUTTER CARAMEL-CHOCOLATE MOUSSE - BAKER STREET SOCIETY
From bakerstreetsociety.com
SALTED BUTTER CARAMEL-CHOCOLATE MOUSSE RECIPE - LOS ANGELES TIMES
From latimes.com
DARK CHOCOLATE MOUSSE WITH SALTED BUTTER CARAMEL
From eatwell101.com
DAVID LEBOVITZ’S SALTED BUTTER – CARAMEL CHOCOLATE MOUSSE – CTBF
From dishnthekitchen.com
"MY PARIS KITCHEN'S" SALTED BUTTER CARAMEL-CHOCOLATE MOUSSE …
From unwrittenrecipes.com
SALTED BUTTER CARAMEL-CHOCOLATE MOUSSE RECIPE
From pinterest.com
SALTED CARAMEL AND CHOCOLATE MOUSSE - COOKIDOO® – THE OFFICIAL ...
From cookidoo.international
SALTED CARAMEL CHOCOLATE MOUSSE - LOVE AND OLIVE OIL
From loveandoliveoil.com
SALTED BUTTER CARAMEL-CHOCOLATE MOUSSE - HUMMINGBIRD THYME
From hummingbirdthyme.com
SALTED BUTTER CARAMEL-CHOCOLATE MOUSSE — GLEN & FRIENDS COOKING
From legourmet.tv
SALTED CARAMEL CHOCOLATE MOUSSE CUPS - YAMMIE'S NOSHERY
From yammiesnoshery.com
SALTED BUTTER CARAMEL-CHOCOLATE MOUSSE RECIPE - FOOD REPUBLIC
From foodrepublic.com
MILK CHOCOLATE AND SALTED BUTTER CARAMEL MOUSSE RECIPE
From thecarousel.com
SALTED CARAMEL CHOCOLATE MOUSSE RECIPE - ATKINS
From atkins.com
SALTED CARAMEL CHOCOLATE MOUSSE RECIPE - YUMMEFY
From yummefy.com
SALTED CARAMEL CHOCOLATE MOUSSE — THREAD & WHISK
From threadandwhisk.com
SALTED CARAMEL CHOCOLATE MOUSSE - THE TOUGH COOKIE
From thetoughcookie.com
SALTED BUTTER CARAMEL CHOCOLATE MOUSSE | EAT. LIVE. TRAVEL. WRITE.
From pinterest.ca
SALTED BUTTER CARAMEL-CHOCOLATE MOUSSE - SHREDDED SPROUT
From shreddedsprout.com
SALTED CARAMEL CHOCOLATE MOUSSE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
SALTED CARAMEL CHOCOLATE MOUSSE - A COZY KITCHEN
From acozykitchen.com
SALTED CARAMEL CHOCOLATE MOUSSE CAKE RECIPE - CHOC AFFAIR
From choc-affair.com
SALTED BUTTER CARAMEL-CHOCOLATE MOUSSE RECIPE
From recipegraze.com
SALTED CARAMEL CHOCOLATE MOUSSE CUPS - 5* TRENDING RECIPES WITH …
From food.theffeed.com
MITCHELLS NUTRITION | SALTED CARAMEL CHOCOLATE MOUSSE
From mitchellsnutrition.com
CHOCOLATE CARAMEL MOUSSE - JOY + OLIVER
From joyoliver.com
SALTED BUTTER CARAMEL-CHOCOLATE MOUSSE RECIPE
From recipegraze.com
SALTED CARAMEL CHOCOLATE MOUSSE RECIPE | CHOCOLATE MOUSSE …
From pinterest.ca
SALTED CARAMEL AND CHOCOLATE MOUSSE RECIPE - BBC FOOD
From bbc.co.uk
SALTED CARAMEL CHOCOLATE MOUSSE - WAITROSE
From waitrose.com
10 BEST SALTED CARAMEL MOUSSE RECIPES - YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love