Chocolate and Salted Caramel Mousse shots

Mousse shots are the perfect addition to a dessert buffet, they are light and easy to eat and this recipe is a definite crowd pleaser. A rich, dark and fluffy chocolate mousse is topped with a light and airy salted caramel mousse. The flavours are incredible on their own and when combined in one bite it takes dessert to another level. Enjoy and Happy cooking xx

 

 

For the salted caramel mousse

Ingredients

250g caster sugar
35 g unsalted butter

400 ml pouring cream

1 tsp salt

600 ml thickened cream

 

Method
Melt 1/3 of the sugar on low heat until melted. Add another the next third and then the final third mixing all the while and stirring continuously. Do not allow the mixture to burn. Once all the sugar has dissolved, add the butter and continue to stir (expect it to bubble and froth) Warm the cream in the microwave while this is happening and pour it into the sugar mixture and stir until smooth.

 

Beat the thickened cream until soft peaks form. Then add about ¾ of the caramel mixture (Or to taste) and beat again until stiffer peaks form. Set in the fridge for 4 hours or overnight before piping into shot glasses.

 

For the chocolate mousse

150 g dark chocolate, crushed

150 ml thickened cream
2 egg whites

¼ cup caster sugar

¼ cup thickened cream (extra)

 

Method
Heat the 150ml of thickened cream until just below boiling point, then add the cream to a bowl filled with the crushed dark chocolate and mix vigorously.

In a separate bowl beat the egg whites until soft peaks form and gradually add sugar beating well after each addition. Fold the egg white mixture through the chocolate mixture in 3 lots. Whip the extra cream until soft peaks form, fold cream through the chocolate mixture. Refrigerate 4 hours or overnight before piping into shot glasses.

 

Choccaramel mouuse
Pipe alternating layers of the chocolate and caramel mousse into shot or other glasses. Although it is fun to taste each mousse on its own, suggest to your guests that they try a spoonful with both mousses to get the full “party in your mouth” effect.

 

Happy cooking xx

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