Salted caramel and chocolate mousse
Blending a taste sensation of sweet and salty, this salted caramel and chocolate mousse with popcorn is guaranteed to hit the spot, whether for a dinner party dessert or mid-afternoon treat.
This recipe serves four people, and it’s useful to have a cooking thermometer to hand to help when making the custard, but don’t worry if you don’t.
275g double cream
4 egg yolks
Pinch of rock salt
180g dark chocolate
optional: popcorn, caramelised bananas and/or hazelnuts.
– To make the caramel custard, dissolve the sugar in a thick-based pan on a medium heat.
– Once the sugar has turned golden, slowly pour in the milk and 75g of the cream, whisking constantly, and add the salt. It’s very important to do this slowly so the sugar doesn’t crystallise. Also, be careful as sugar boils at 180ºC.
– Place the egg yolks in a bowl. Pour the caramel cream mixture into the bowl, mix together, and then pour back into the pan.
– Break up the dark chocolate and place in a separate bowl.
– Moving the custard mix constantly, heat to 84ºC (this is where the thermometer comes in handy). Once there, pour 200g of the custard mix (around two thirds) over the dark chocolate. Stir until the chocolate has melted.
– Set the rest of the custard mix to one side for garnish later. Let the chocolate mix cool down to room temperature.
– While this is happening, whip the rest of the double cream to soft peaks. When the chocolate mix is cool, add one third of the whipped cream to it and fold in gently. Repeat until all of the whipped cream has been folded in to the chocolate mixture.
– Place the mixture into containers, moulds or nice serving glasses and let them set in the fridge for at least 2 hours.
– Garnish with the remaining cold caramel custard. On my dish I also garnish with popcorn, caramelised bananas and hazelnuts, but it’s really up to you. Simple clotted cream ice cream is nice, or a shortbread crumb. Get creative!