Easiest Way to Make Perfect Caramel Chocolate Mousse

Caramel Chocolate Mousse. Melt chocolate over very low heat or in a double boiler or microwave. Add remaining whipped cream and gently fold, just until combined. Scoop mousse with a spoon dipped in a hot water.

Caramel Chocolate Mousse Fold in the remaining whites just until no streaks of white remain. Place over low heat, stirring with a metal spoon until the sugar has dissolved and the syrup has become clear. Repeat this layering with mousse and caramel, finishing with a final layer of mousse. You can have Caramel Chocolate Mousse using 6 ingredients and 9 steps. Here is how you cook that.

Ingredients of Caramel Chocolate Mousse

  1. It's 2 cups of heavy whippung cream, cold.
  2. It's 8 ounces of marscapone cheese, at room temperature.
  3. It's 1/2 cup of confectioner's sugar.
  4. It's 1 teaspoon of vanilla extract.
  5. You need 1/8 teaspoon of salt.
  6. It's 16 of Lindor Caramel filled Truffled.

Refrigerate for an hour before serving. If there are some caramel pieces in the caramel cream, place the saucepan over low heat and whisk until it melts and is incorporated. It that doesn't do the trick fully, then strain the cream over a clean bowl. Finally, pour in some chocolate and whisk until smooth.

Caramel Chocolate Mousse instructions

  1. Melt truffles in a microwave safe bowl just until melted. It takes only about 25 seconds, stir until smooth.
  2. .
  3. In a large bowl beat cream until it holds its shape.
  4. In another bowl beat marscapone, sugar, vanilla and salt until smooth.
  5. Combine cooled to room temperature melted truffles into marscapone and blend.
  6. Fold truffle/marscapone mixture into whipped cream in 3 additions and fold in until uniform in color.
  7. Garnish with whipped cream and a whole truffle.
  8. Spoon ito decorative glasses and refrigerate at least 2 hours to set up before serving.
  9. .

Once the caramel-chocolate cream has cooled completely, whisk in the egg yolks. Remove from the heat; whisk in chocolate until smooth. Transfer to a bowl; refrigerate until chilled. For caramel mousse, beat remaining cream in a large bowl until it begins to thicken. In a heavy saucepan, combine the milk, marshmallows, chocolate chips and butter; cook and stir over medium heat until marshmallows are melted and mixture is smooth.

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