Salted caramel chocolate mousse
For the mousse
- 275ml double cream, divided
- 125g dark chocolate (at least 70% cocoa solids), finely chopped
- 2 tablespoons Halen Môn Salted Caramel Spread
- 6 teaspoons Halen Môn Salted Caramel Spread
- 6 teaspoons crème fraiche
- ¼ teaspoon Pure Sea Salt
- 1 tablespoon shaved dark chocolate (at least 70% cocoa solids)
A simple 3 ingredient mousse, made without egg whites or gelatine. Use the best quality dark chocolate you can, and it will repay you in spades of flavour
- Heat 75ml of the double cream in a saucepan until it begins to bubble at the sides, but before it comes to a hard boil. Remove the pan from the heat and add the chocolate without stirring. Allow to sit for a minute before stirring the chocolate and cream together with a spatula to combine. The chocolate should all be melted and the mixture smooth and glossy. Add the salted caramel and stir to incorporate.
- Beat the remaining (200ml) cream with a whisk until it forms stiff peaks. Fold the chocolate and salted caramel mixture with a spatula, using a scoop and tuck motion, through the cream in three stages, until no white streaks are visible. Divide the mousse between 6 little glasses or ramekins and place in the fridge to set for at least 4 hours, or overnight.
- When ready to serve, place a teaspoon of salted caramel spread and crème fraiche on top of each mousse. Sprinkle over the salt and chocolate shavings and serve with teaspoons as the mousse is very rich.
- The chocolate mousse can be made up to three days in advance and kept in the fridge. Be sure to top with the salted caramel spread and crème fraiche just before serving, though to keep the flavours fresh and distinct.
RECIPE + IMAGE: Anna Shepherd