Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, caramel chocolate mousse. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Caramel Chocolate Mousse is one of the most favored of recent trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Caramel Chocolate Mousse is something which I’ve loved my whole life. They’re fine and they look fantastic.

Place over low heat, stirring with a metal spoon until the sugar has dissolved and the syrup has become clear. Repeat this layering with mousse and caramel, finishing with a final layer of mousse. Refrigerate for an hour before serving.

To get started with this recipe, we have to prepare a few ingredients. You can cook caramel chocolate mousse using 6 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Caramel Chocolate Mousse:

1. Make ready 2 cups heavy whippung cream, cold
2. Make ready 8 ounces marscapone cheese, at room temperature
3. Take 1/2 cup confectioner's sugar
4. Get 1 teaspoon vanilla extract
5. Take 1/8 teaspoon salt
6. Make ready 16 Lindor Caramel filled Truffled

Remove from the heat; whisk in chocolate until smooth. Transfer to a bowl; refrigerate until chilled. For caramel mousse, beat remaining cream in a large bowl until it begins to thicken. Using a silicone spatula, fold about ⅓ of the whites into the chocolate mixture, sprinkling in the fleur de sel.

Instructions to make Caramel Chocolate Mousse:

1. Melt truffles in a microwave safe bowl just until melted. It takes only about 25 seconds, stir until smooth
3. In a large bowl beat cream until it holds its shape
4. In another bowl beat marscapone, sugar, vanilla and salt until smooth
5. Combine cooled to room temperature melted truffles into marscapone and blend
6. Fold truffle/marscapone mixture into whipped cream in 3 additions and fold in until uniform in color
7. Garnish with whipped cream and a whole truffle
8. Spoon ito decorative glasses and refrigerate at least 2 hours to set up before serving

Fold in the remaining whites just until no streaks of white remain. 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. If there are some caramel pieces in the caramel cream, place the saucepan over low heat and whisk until it melts and is incorporated.

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