Mousse aux Chocolat with Salty Caramel13 comments Dec 5th, 2009 | By Tobias | Category: Desserts and Sweets, Recipes
The guests that are coming to the little food event I am doing here in Athens are demanding food that they can not find on the menu of the average restaurant. So I try to get a few unusual dishes together. When I was sceeming through Skye Gyngell’s cookbook, I saw that she proposed a salted caramel sauce to be served with chocolate mousse. When I saw that I was sure that this was strange and interesting enough to be served at the Secret Supper.
The fluffy, not too sweet mousse of dark chocolate in combination with a distinct but just not burnt caramel that carries a hint of salt turned out to be a perfect combination.
Preparation time: 30 Minuten
Let it sit in the fridge for a couple of hours
- 350 gram good dark chocolate
- 8 free range eggs
- 350 gram icing sugar
Melt the chocolate on small flame. I do that in a non sticky frying pan, directly on the stove.
Meanwhile I mix the egg yolk well with 50 gram of the sugar.
THen take the melted chokolate off the stove and let it cool down a bit. Then, slowly pour it into the yolk-mixture. Put the mixture aside.
Beat the egg whites with a pinch of salt. Once the beaten egg whites get stiff, add 50 gram of sugar while beating more.
Slowly mix the yolk-chocolate mixture with the beaten egg whites. BE carefull when doing so in order do result with a fluffy mousse.
Place the bowl in the fridge and let it chill for a couple of hours.
Forthe caramel sauce add 250 gram of sugar in a small pot and place on the stove. let it melt without stiring it. Once the sugar bubbles, observe it well and let it brown until it gets a mahagony coulour. Now add carefully 250 ml of hot water. Keep stiring when doing so in order to prvent little knowts form forming.
Add a good pinch of salt and stir well.
Pour sauce into a bowl and let it cool down.
For serving put some mousse on a plate and drip some of the caramel sauce over it.