Since I’ve got so much food fro the guys I’m charing kitchen with I felt like giving something in return and decided to make chocolate mousse with caramel sauce. I went a little bit next level and served it with candied biscuits and shreds of chocolate.
I must say I’m really happy about it, it became so much fluffier and lighter than I dared hoping.
The best part was the fantastic mix of chocolate mousse and playing some really intense matches of table hockey. A close up on how fluffy it was!
300 g chocolate (I used 40% upon request, but would take a darker one if it was for me only)
6 eggs (yolks and whites divided)
1 dl sugar (I used brown suger)
300 ml double cream
some cocoa powder for extra flavour
- Start to slowly melt the chocolate in a bowl placed over a saucepan with simmering water.
- Meanwhile whip the cream in a bowl, the egg yolks in a second bowl and then the egg whites together with the sugar in a third bowl.
- Add the smooth, melted chocolate to the egg yolks while whipping. Its important that you keep whisking all the time and evenly since the warm chocolate will cook the yolks and we want it smooth.
- If still warm, let it cool a little bit. Then add the chocolate mixture to the cream and fold gently. Here I sifted in some cocoa powder. Last but not least, fold in the egg whites.
- I had done an improvised caramel sauce beforehand to let cool. I put some caramel sauce in the bottom of the serving glass added the chocolate mousse and topped with some extra caramel sauce and the toppings for crunch.