Caramel-topped chocolate mousse

Drum
6 servings Prep: 15 mins, Cooking: 10 mins
Rate this recipe
Wait for the caramel to cool before pouring over the chocolate mousse.

By Food24 September 11 2018
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Ingredients (9)

30 g butter — chopped
100 g dark chocolate — broken into pieces
eggs — separated
60 ml castor sugar
60 ml coffee
250 ml castor sugar
50 g butter
15 ml brandy — optional
200 ml cream
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Method:

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.



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