Mousse au Chocolat au Beurre Salé
There's not much I can say about this. One bite will leave you just as speechless.
Ingredients
Serves 6
Step 1
1. Spread the sugar evenly over the bottom of a wide saucepan. Heat the sugar over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to very gently drag the liquefied sugar toward the center. Watch carefully, as once the edges start to darken, the sugar is in danger of burning. Continue to cook, stirring very gently, until all the sugar is melted and begins to caramelize.
Step 2
2. When the caramel is a deep amber color and starts to smoke, wait for a moment for it to smell just slightly burnt, then remove it from the heat and quickly whisk the butter, stirring until melted. Gradually whisk in the cream and stir until the little bits of caramel are completely melted. (A few can be stubborn, so be patient. You can strain the mixture if they simply refuse to budge.)
Step 3
3. Once smooth, add the chocolate, stirring gently until it's melted and smooth. Scrape the mixture into a large bowl and let it cool to room temperature. Once it's no longer warm, whisk in the egg yolks.
Step 4
4. In a separate bowl, whip the egg whites until stiff. Fold one-third of the whipped whites into the chocolate mixture, sprinkling in the flaky salt. Fold in the remaining beaten egg whites just until no streaks of white remain. Divide the mousse into serving glasses, or transfer it to a decorative serving bowl, and chill for at least 8 hours. While it might be tempting to serve this with whipped cream, I prefer to serve it pure, straight up with just a spoon.
How would you rate Salted Butter Caramel–Chocolate Mousse?
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Reviews (9)
Back to TopLoved this recipe. I made extra caramel sauce to use as a layer on the bottom of the dessert and I crumbled homemade butter shortbread on the top of the mousse to add another texture. Easy to make and so decadent. I will definitely make again. Thank you!
anitaclarke
8/1/2020
Excellent! I'm not a baker but wanted a dessert that I could cook. Have patience with this recipe and you will have many compliments.
eablackco
Summit County, CO
2/18/2017
My sugar got hard and lumpy in the saucepan - what did I do wrong??
Anonymous
Boston
12/17/2016
Fantastic. The caramel comes through very strongly resulting in a less chocolate forward mousse than is traditional. I inadvertently doubled the salt and this was fine. The result was salty but given the caramel base this was not unpleasant.
Anonymous
Vancouver, BC
4/10/2016
This was spectacular. No need to change a thing!
Anonymous
Boston, MA
12/20/2015
This was perfect exactly as written. Everyone swooned.
katharinehc
Boston, MA
12/20/2015
I really wanted to love this recipe but it left me wanting. Like the previous reviewer noted, it needed a stronger salt profile and the caramel flavour did not shine through. But what I really didn't like was the texture. It was gummy - not silky. Will stick to other tried and true chocolate mousses with more cream.
ladyjo
Toronto, ON
2/19/2015
This is divine. It's a cinch to make, and it is rich and thick but light from the egg whites. I made this 4 servings instead of 6, and it was a bit too much yet impossible to stop eating. I didn't use particularly good sea salt, so I wish I would have added a little more salt. I think this would be enhanced by a slight layer of creamy salty caramel on the bottom of each serving dish. And contrary to the chef's advice, I topped mine with whipped cream. I would do that again! Served at a dinner party, was a big hit.
hcb23
Columbus, OH
2/15/2015
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