Healthy dessert? Is there nothing sacred anymore? Also, healthy dessert is an oxymoron. If you’re going to make dessert, might as well indulge. Even if it’s a sliver of chocolate cake or a tablespoon of strawberry ice cream, indulge. Burn it off the next morning, if you have to. Speaking of indulgence, this salted caramel chocolate mousse it right up there on all other indulgences. Silky smooth, thick and luscious with every spoonful to make it the perfect dessert. Deep dark chocolate with sweet caramel for a partner is fantastic. A touch of salt simply rounds up the dish balancing all things sweet.
I found a recipe in Epicurious that seemed very straightforward and easy to follow. But do use really good quality chocolate. It makes all the difference. I used Ghirardelli a friend brought back from the States. You could use the Amul dark chocolate slab too. It’s perfectly fine. Like with all recipes, start off by placing all ingredients in front of you and measured out. Since you’re making caramel from scratch, you need to work quickly with a couple of steps. Keeping everything close to you will help you sail through the recipe with utmost ease. Please also use exact quantities mentioned, especially for the caramel. My caramel doesn’t always come out as perfect as this one. I believe it’s because I measured out the ingredients exactly and worked quickly.
Since party season is here, this mousse makes for a great party treat. Make a tub of this and take it over to a friend’s place and just watch them swoon over it.
Sugar – 100 gm or a tbsp short of 1/2 cup
Butter – 3 tbsp cold (45 gm)
Fresh cream – 180 ml or 1 Amul tetra pack
Dark chocolate (at least 60%) – 170 gm chopped into pieces
Eggs – 4 separated
Salt – 1 tsp (add more if you’d like)
Arrange everything you need on your kitchen counter. Keep a whisk too.
Spread the sugar in a nonstick pan and get it up to medium heat.
Don’t touch it and let it melt gently.
Once it melts (in about 5 mins) you’ll see it change colour.
It will get a nice amber colour. And just when it smells a little burned, take it off the heat, immediately add butter and whisk.
Now add the cream and whisk some more so everything blends well.
Next, the chocolate and salt. Mix well and watch how the chocolate melts beautifully into the caramel.
If you find lumps of caramel crystalized in the mixture, put it back on the flame so it melts.
Transfer this to a mixing bowl. Tip the egg yolks in and mix well.
Let this sit while you whisk the egg whites in a separate bowl (clean and dry) till they form stiff peaks.
Add two ladles of the whites into the chocolate mixture and mix well.
The rest goes in and now fold it in gently so you don’t knock the air off.
Pour into clean and dry jars or moulds.
Pop them into the fridge and let it set overnight or at least for 8 hours.
Serve with a dusting of cocoa or/and whipped cream.