Gluten Free, Recipes

Salted Caramel Chocolate Mousse Pots

Salted Caramel Chocolate Mousse Pots

Salted Caramel Chocolate Mousse Pot Recipe

MAKES 6 POTS // TIME: 20 MINUTES (1 HOUR SETTING TIME)  // EASY

Ingredients

For the Salted Caramel Sauce:

  • 400g Granulated Sugar
  • 170g Unsalted Butter (in all honesty, you can use whatever you have available, salted or unsalted)
  • 240ml Double Cream
  • 1tbsp Sea Salt Flakes

For the Chocolate Mousse:

  • 300g (3 Bars) Dark Chocolate (chopped)
  • 3 Eggs
  • 55g Caster Sugar
  • 1tbsp Cocoa Powder
  • 300ml Double Cream (plus more to serve)
  • Caramel Sauce to serve

Method

For the Salted Caramel Sauce:

  • Put the sugar into a heavy based saucepan, and heat over a medium-high heat whisking all the time. You will see it starts to clump as you mix; this is normal, and if you keep whisking, the clumps will disappear as it starts to melt.
  • Once all the sugar is melted, stop whisking and just swirl the pan as the sugar cooks to a deep burnt orange colour. Keep an eye as this can easily tip over to burn, so watch it carefully!
  • Add the butter in one go, and be careful as it will bubble furiously, which is when you can burn yourself if it splashes. Whisk into the sugar until melted, and then remove from the heat.
  • Slowly add the cream again, being careful, as it once again it bubbles up. Once all the cream is fully combined, add the salt and whisk again.
  • Pour into a container, and leave to cool. There you have a rich caramel sauce, perfect for our chocolate mousse pots, to drizzle over ice cream, chocolate mousse cakes or any manner of desserts. This will also be a stunning sauce for a sticky toffee pudding!

 

We’ve adapted this delicious chocolate mousse recipe for an easy show stopping dessert, which came about due to Linda’s sister and niece being gluten free, and the need of a quick dessert option.

For the Chocolate Mousse:

  • Pop the chocolate into a heat proof bowl, and melt in short bursts in the microwave taking care not to burn it. Stir well in between heat bursts. Once fully melted, set aside to cool slightly.
  • Whisk the eggs and sugar together until they are thick, pale and doubled in volume. Fold in the cocoa powder and the cooled melted chocolate, stirring well until all combined.
  • Whip the cream until thick, and using a large metal spoon, fold into the chocolate mixture; trying not to over stir to keep the mix as light and airy as possible.
  • Spoon into ramekins and pop in the fridge for at least an hour. Once set, pour over a layer of the cooled salted caramel sauce, add a sprinkle of sea salt and serve.

About Lisa Bone

Design & Marketing Associate for Choc affair. I am 22 years old and live in the beautiful city that is York! I love baking and creating new recipes for the Cocoa Corner. My favourite chocolate just has to be the Peach & Raspberry White Chocolate - it's sweet with a hint of fruitiness, and puts me in the mood for summer!