Chocolate Mousse & Salted Caramel
Airy chocolate mousse topped with glossy salted caramel and a sprinkle of flaky salt – simple ingredients, making it ideal for dinner parties when you want something rich, creamy and chocolatey without a lot of last-minute stress.
Servings: 10 small glasses
Ingredients
Chocolate Mousse
- 140 g vMilk Oat (Alpro Not Milk)
- 200 g vChocolate Dark (55%)
- 250 g vCream Flora or Rama
Salted Caramel
- 100 g Sugar white
- 90 g vCream Flora or Rama
- 20 g vMilk Oat (Alpro Not Milk)
- 30 g vButter Flora or Violife
- 1 g Salt
Toppings
- 2 g Flaky Salt
Equipment
- 1 Standmixer KitchenAid Artisan
- 1 Whisk Attachment
- 1 Silicon Spatula
- 1 Saucepan small
- 1 Whisk
- 2 Piping Bags disposable
- 10 small glasses ~100 ml (or 5 small bowls ~200 ml)
Instructions
Salted Caramel
- Heat the sugar in a medium pan to 179°C.
- Meanwhile, heat the milk and cream in the microwave until they’re almost boiling.
- Pour the hot milk and cream into the caramel once it reaches 179°C.
- Whisk and cook for a few minutes until the caramel thickens to about 110°C.
- Remove from heat and stir in salt and butter with a whisk.
- Transfer to a piping bag and let cool at room temperature.
Chocolate Mousse
- Heat the milk in a glass jar in the microwave until it reaches around 70°C.
- Add 200g of dark chocolate and let it sit for two minutes before blending with a hand blender.
- In a mixing bowl, pour in the cream and whip it on high speed (KS8) for 40 seconds until it’s slightly thickened with a small peak.
- Stir half of the whipped cream into the melted chocolate and fold in the remaining cream using a silicone spatula until a smooth mousse forms.
- Optionally, fill the mousse into a piping bag. Then, fill small glasses or any other container with the chocolate mousse and refrigerate for at least two hours.
Serving
- Before serving, pipe some salted caramel over the chocolate mousse. If the caramel is too thick, warm the piping bag slightly in warm water.
- Sprinkle with flaky salt and serve.
