Ingredients for Chocolate Caramel Mousse
- 1 cup granulated sugar
- 1/4 cup water
- Heavy Cream
- Bittersweet Chocolate
- 2 tablespoons Frangelico (or other hazelnut liqueur)
- Berries
- Chocolate Shavings
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How to Make Chocolate Caramel Mousse
- In a medium-sized saucepan over medium heat, combine 1 cup granulated sugar and 1/4 cup water. Stir gently until the sugar dissolves completely.
- Increase the heat to medium-high and bring the mixture to a boil. Without stirring, cook until the caramel reaches a dark golden brown color, swirling the pan occasionally to ensure even cooking.
- If sugar crystals form on the sides of the pan, carefully brush them down with a wet pastry brush.
- Once the caramel reaches a rich dark brown, carefully remove from heat. Slowly and cautiously whisk in 3/4 cup of the heavy cream. Be careful as it will bubble vigorously.
- Continue whisking until the caramel and cream are completely smooth and combined.
- Let the caramel mixture cool for about 5 minutes. Add the chopped chocolate and stir until melted and fully incorporated, creating a smooth ganache.
- Transfer the ganache to a large bowl and let it cool to room temperature. Stir in the Frangelico.
- In a separate bowl, whip the remaining 1/2 cup of heavy cream to stiff peaks using an electric mixer or whisk.
- Gently fold one-third of the whipped cream into the chocolate ganache to lighten the mixture.
- Fold in the remaining whipped cream until just combined and no white streaks remain. Be careful not to overmix.
- Spoon the mousse into individual dessert cups or glasses.
- Refrigerate for at least 1 hour, or preferably overnight, to allow the mousse to set completely.
- Garnish with fresh berries or chocolate shavings before serving (optional).
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
166g
Fat
79g
Carbs
14g
