Chocolate Caramel Mousse
Based on recipe from Le Cordon Bleu
60 gm water
90 gm sugar
150 gm whipping cream
105 gm egg yolks
270 gm chocolate
550 gm whipping cream
Make caramel with water and sugar. Add cream, heat to dissolve caramel pieces and pour over moving yolks in mixer. Beat until cool. Heat chocolate and fold into cooled egg mixture. Fold in whipping cream.
High quality chocolate (3-4 oz.)
Skim Milk – approximately 4-6 oz to desired consistency
Cinnamon stick/Chili Pepper as desired
Melt ingredients together, stirring slowly until smooth. May be done over bain marie (double boiler) or in the microwave on 70-80% power.
Prep Time: 15 minutes
Cook Time: 15 minutes
1/3 cup granulated sugar, plus 2 tablespoons for sprinkling
5 ounces bittersweet chocolate, chopped finely
3 large egg yolks, room temperature
6 large egg whites, room temperature
1/16 teaspoon salt
Preheat oven to 375 degrees. Butter 6 individual soufflé ramekins and sprinkle with sugar; set aside.
Melt chocolate pieces in a metal bowl over barely simmering water, constantly stirring. (Even a small amount of overheated chocolate will ruin an entire recipe.) Once the chocolate is melted, remove the bowl from heat and stir in the egg yolks.
In a separate bowl, beat egg whites with salt on medium high speed until they hold soft glossy peaks. Continue beating egg whites on high speed, gradually adding the remaining 1/3 cup sugar, until the egg whites hold stiff glossy peaks.
Gently stir 1/3 of the eggs whites into the chocolate mixture, then carefully fold in the remaining egg whites. The chocolate mixture should be light and bubbly, and even colored, without egg white streaks.
Spoon your soufflé mixture into the prepared ramekins and allow to rest for up to 30 minutes or bake right away for 12 – 15 minutes (slightly longer at high altitudes) until risen with a crusty exterior. Serve with a dusting of cocoa or powdered sugar if desired. Makes 6 servings