Salted Caramel and Milk Chocolate Mousse
Published October 7, 2006
- Total Time
- 15 minutes, plus 6 hours' refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
½ cup granulated sugar
¾ cup plus 1 ½ tablespoons heavy whipping cream
2 ½ tablespoons good-quality salted butter
7 ounces milk chocolate, roughly chopped
3 eggs, separated
Nutritional analysis per serving (6 servings)
37 grams carbs; 138 milligrams cholesterol; 429 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 18 grams saturated fat; 29 grams fat; 1 gram trans fat; 1 gram fiber; 104 milligrams sodium; 6 grams protein; 35 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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.
Private Notes
Comments
Three raw eggs in this recipe make me question food safety for a person with a weakened immune system.
Not very salty, and not fluffy at all. Should the chocolate mixture be cooled before folding in the egg whites? Seemed like it took a lot of the air out of the egg whites, despite careful folding.