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Caramel-topped chocolate mousse


Caramel-topped chocolate mousse (PHOTO: Drum)

Ingredients 9
Servings 6
Time 15 MIN

Ingredients

  • 30
    g
    butter, chopped
  • 100
    g
    dark chocolate, broken into pieces
  • 3 eggs, separated
  • 60
    ml
    caster sugar
  • 60
    ml
    strong coffee
  • 250
    ml
    caster sugar
  • 50
    g
    butter
  • 15
    ml
    brandy (optional)
  • 200
    ml
    cream
 

Method

10 MIN
 

1 Put the butter and chocolate in a bowl over a pot of simmering water and stir until melted and well combined. Remove from the heat and set aside to cool slightly.

2 Whisk the egg yolks and sugar in a bowl until thick. Gently stir the whisked yolks into the butter and chocolate, then add the coffee.

3 Whisk the egg whites until stiff peaks form when the whisk is removed, then gently fold them into the chocolate mixture, until just combined.

4 Transfer the mousse to small cups or ramekins and chill in the fridge for 2 hours or overnight.

5 CARAMEL TOPPING

In a pan, spread the sugar evenly over the base. Place over medium heat until sugar starts to melt. Add butter and swirl until butter starts bubbling. Pour in brandy (if using) and the cream. Stir with a whisk until smooth. Set aside for 10 minutes and pour over the mousse. Return to the fridge until ready to serve.

 

Read more on: caramel recipes  |  desserts
 

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