Mediterranean cuisine for every day

Mousse aux Chocolat with Salty Caramel

13 comments Dec 5th, 2009 | By | 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
Easy recipe

Ingredients:

  • 350 gram good dark chocolate
  • 8 free range eggs
  • 350 gram icing sugar
  • salt

Preparation:

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.

the German version “Schokoladenmousse mit Salzkaramell” can be found here

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13 comments
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  1. [...] [...]

  2. A wonderful dessert! Lovely flavor!

    Cheers,

    Rosa

  3. Ever since I tasted Pierre Hermé’s “sablés au chocolat a la fleur de sel” I have been an ardent fan of fleur de sel with chocolate. You have picked a perfect combo.

    By the way, I just gave you an award that is available if you wish any time on my blog.
    Hve a great weekend!
    Joumana

  4. With the sauce that must be so good. Love those kind of desserts.

  5. That mousse looks so tempting and the caramel sounds really good.

  6. Να μου πεις περισοτερα γι’αυτα τα events σου !
    Στα γαλλικα μπλογκ, salty caramel ειναι πολυ στη μοδα τελευταια.
    Ι love it !

  7. για τα blog events η για τα secret supper?

  8. Thank you very much Joumana,

    I will check it out instantly.

  9. Lovely lovely dessert Tobias, the salty caramel sound very tempting.

  10. Για ολα ! ;-)

  11. I so love this,…MMMMMMMMMMMMMMM,…

    Could you use less eggs?

  12. [...] Mousse aux Chocolat with a salty caramel [...]

  13. [...] within the 400+ pages – Mona Talbott, Skye Gyngell, and Amaryll Schwertner to name a few. …Mousse aux Chocolat with Salty Caramel THen, Once …The guests that are coming to the little food event I am doing here in Athens are demanding food [...]

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