Gastronomixs

Caramel chocolate mousse

A delicious recipe for caramel chocolate mousse that you can mould or pipe.

Makes 1900g.

Caramel chocolate mousse

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Ingredients

900

g

whipping cream

560

g

caramel chocolate

180

g

egg yolks

4

 

eggs

100

g

sugar

120

g

sugar

60

ml

water

Preparation method

  • Beat the whipping cream until it has the consistency of yoghurt.
  • Melt the caramel chocolate in a bain-marie. Please note that the chocolate may clump quite quickly because of the high sugar content.
  • Beat the egg yolks, eggs, and 100g of the sugar in the planetary mixer until white and pale.
  • Cook the 120g of sugar and 60ml of water to a syrup of 121°C and pour into the egg mixture while continuing to beat to make a pâte à bombe.
  • Fold 1/3 of the pâte à bombe into the melted caramel chocolate.
  • Now gently fold in the remaining pâte à bombe making sure you fold plenty of air into the mixture.
  • Now fold in 1/3 of the whipped cream. Once this has been blended well, mix in the remaining whipped cream thoroughly but gently to create a smooth mousse.
  • Store in piping bags in the refrigerator or pour into moulds.
  • Freeze the moulds, preferably in a blast chiller, for the smoothest result.

Serving suggestions

  • Delicious in a dish with blood orange, white chocolate, and strawberry.
  • Especially tasty combined with coffee, chocolate, and anise.
  • In a composition with components of almonds, peach, and vanilla.

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