Chocolate Caramel Mousse Recipes

CHOCOLATE CARAMEL MOUSSE

Steps:

• Put sugar in a heavy pan, and turn heat to medium. When sugar warms and begins to liquefy, add 1/2 cup water. Cook, stirring occasionally with a wooden spoon, until mixture bubbles, then becomes foamy, then dry again. Keep cooking until it liquefies again, stirring often and breaking up any chunks that form. When it is all dissolved and brown, remove from heat, and stir in butter a bit at a time. Standing back to avoid spattering, add 1 cup cream, then stir until blended. Let sit until cool enough to touch.
• Meanwhile beat remaining cream until it holds soft peaks; refrigerate. Melt chocolate over very low heat or in a double boiler or microwave.
• Mix melted chocolate into caramel. Add 1/3 of the whipped cream to caramel, and stir to combine. Add remaining whipped cream and gently fold, just until combined. Pour into a bowl and refrigerate until set, about 4 hours.
• Scoop mousse with a spoon dipped in a hot water. Serve alongside a piece of orange confit.

CHOCOLATE MOUSSE

Steps:

• Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
• Heat 1 cup whipping cream in 2-quart saucepan over medium heat until hot. Gradually stir at least half of the hot whipping cream into egg yolk mixture; stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
• Beat 1 1/2 cups whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold whipped cream into chocolate mixture. Pipe or spoon mixture into serving bowls. Refrigerate until serving.

CHOCOLATE-CARAMEL MOUSSE PARFAITS

Steps:

• For chocolate mousse, heat 2 cups cream in a small heavy saucepan over medium heat until it begins to simmer, about 180°. Remove from the heat; whisk in chocolate until smooth. Transfer to a bowl; refrigerate until chilled. Beat until soft peaks form., For caramel mousse, beat remaining cream in a large bowl until it begins to thicken. Add caramel topping; beat until soft peaks form., Spoon 3 tablespoons chocolate mousse into six parfait glasses; top with 3 tablespoons caramel mousse. Repeat layers. Refrigerate until serving.

CARAMEL MOUSSE

Steps:

• Combine gelatin and 1/4 cup water in top of a double boiler; place over simmering water.
• Heat, stirring, until gelatin dissolves.
• Cool.
• Combine sugar and 2 Tbsp water in a saucepan; bring to a boil.
• Boil until syrup is a golden caramel.
• Remove from heat and cool for 5 minutes.
• Stir in remaining water until mixture is smooth; cool for 5 minutes.
• Stir in gelatin mixture.
• Combine egg yolks and sugar; beat until thick and creamy.
• Whisk in caramel mixture until fluffy.
• Beat egg whites until soft peaks form.
• Fold egg white mixture and whipped cream into caramel mixture.
• Spoon into serving glasses.
• Chill until ready to serve.
• Garnish with whipped cream.

CHOCOLATE CARAMEL MOUSSE

Steps:

• In a 3-4 qt saucepan over low heat, stir sugar and water until it looks clear.
• Increase heat to high and boil without stirring until dark golden brown (about 10 minutes).
• Occasionally brush sugar crystals down sides of pan with a wet pastry brush.
• When mixture begins to caramelize around edges of pan, gently swirl pan to ensure even caramelization.
• Remove from heat and immediately and slowly add 3/4 cup cream (mixture will bubble up).
• Stir gently until smooth.
• Let cool 5 minutes and then stir in chocolate until well blended.
• Transfer mixture to a large bowl and let cool to room temperature (about 1 hour) Stir in Frangelico (if using).
• In another bowl whip 1 cup of cream to firm peaks.
• Gently fold 1/3 of cream into the chocolate mixture, then fold in remaining cream until no white streaks remain.
• Spoon mousse into dessert cups/glasses and chill for 1 hour or up to 1 day.
• Garnish with berries or chocolate shavings if desired.

SALTED CARAMEL DARK CHOCOLATE MOUSSE RECIPE BY TASTY

Steps:

• Fill a medium saucepan halfway with water and bring to a simmer over medium heat. Set a heatproof bowl on top of the saucepan, making sure the bottom of the bowl is not touching the water. Add the chopped chocolate to the bowl, stirring occasionally with a rubber spatula until completely melted, 3-4 minutes. Turn off the heat and let sit until ready to use.
• Make the salted caramel: Evenly sprinkle the sugar over the bottom of a small skillet or saucepan and cook over medium heat, swirling the pan occasionally, but not stirring, until it starts to turn amber brown, 10-12 minutes. Add the butter and whisk until incorporated, 1-2 minutes. Slowly drizzle in the heavy cream and whisk to combine. Boil for 1 minute, then remove the pan from the heat. Whisk in the vanilla and flaky salt.
• Make the mousse: In a medium bowl, whip the egg whites with an electric hand mixer on medium-high speed until foamy, 1-2 minutes. Gradually add the sugar and continue whipping until stiff peaks form, 5-6 minutes.
• In a separate medium bowl, whip the heavy cream with the hand mixer on medium-high speed until soft peaks form, 4-5 minutes.
• Add ¼ cup of the salted caramel to the melted chocolate and stir to combine. Reserve remaining salted caramel for garnish. Add the whipped egg whites to the chocolate mixture and gently fold with a rubber spatula to combine. Once the eggs are mostly incorporated, add the whipped cream and fold until fully combined.Cover the bowl with plastic wrap and refrigerate 1-2 hours, until set.
• To serve, divide the chocolate mousse between small bowls or glasses. Garnish with more whipped cream, a drizzle of salted caramel, and shaved chocolate, if using.