Chocolate Caramel Mousse
Source of Recipe
New York Times 10/20/04
List of Ingredients
Time: 45 minutes, plus 4 hours' chilling
1 cup sugar
5 tablespoons butter, cut into bits
3 cups heavy cream
8 ounces high quality unsweetened or bittersweet chocolate chips or chunks, about 1 1/2 cups.
Recipe
1. 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.
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2. Meanwhile beat remaining cream until it holds soft peaks; refrigerate. Melt chocolate over very low heat or in a double boiler or microwave.
3. 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.
4. Scoop mousse with a spoon dipped in a hot water. Serve alongside a piece of orange confit.
Yield: 16 servings.
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