November 2, 2014
Salted Caramel Chocolate Mousse
All of the above are good in my book, and they are even better together combined in this salted caramel chocolate mousse.
This recipe comes from David Lebovitz's newest cookbook, My Paris Kitchen. David Lebovitz is an American pastry chef living the sweet life in Paris. He has a great sense of humor, and his blog has great stories to share. I've always heard rave reviews about his cookbooks, so when his latest Parisian cookbook came out, I knew it was a must-get. I love that his cookbook combines stories with recipes. There are a lot of classic French recipes in this cookbook, but there are also many twists on classic and new French inspired recipes, too.
I have shelves and shelves of cookbooks that give me "food for thought" on so many different levels. Cookbooks today are more story-driven with narratives, drawings, and photographs. Even though many cookbook recipes are online, there is just something about flipping through a cookbook. Even though I have a cookbook holder with a glass cover, somehow, my cookbook pages still end up splattered in flour or with a little butter crease. When I flip through my cookbooks on a quiet afternoon and see the stained page, it always takes me back to the happy moment in the kitchen!
For whatever reason, I did this goal on Goodbooks to read 55 books (or was it 50) in the year. Cookbooks totally count, right?
Anyways, onto the recipe that I want to share. This is some pretty darn good chocolate mousse. David said that one spoonful will leave you speechless, and he's right on that!
To make this, you first made caramel, which involves melting sugar in a pan. After you melt the sugar, you add in butter and cream, because that makes everything better. Then, you will add in some chocolate. After that, you mix in egg yolks, followed by whipped egg whites.
And, after a sprinkle of sea salt, you have perfect caramel chocolate mousse.
There's really not much more to say.
Salted Caramel Chocolate Mousse
Yields 4-6 servings
1/3 cup granulated sugar
3 tbsp. salted butter
3/4 cup heavy cream
6 oz. bittersweet or semisweet chocolate chips
4 large eggs, separated
1/4 tsp. flaky sea salt
In the bottom of a wide saucepan, spread the sugar evenly. Heat the sugar over medium heat. When it begins to liquefy, use a spatula to gently drag it towards the center of the pan. Stir very gently until all of the sugar is melted and begins to caramelize.
When the caramel is a deep amber color and starts to smoke, remove it from the heat and quickly whisk in the butter until it is melted. Then, whisk in the cream and stir until the little pieces of caramel are completely melted.
One smooth, add the chocolate, and stir gently until it is melted snd smooth. Transfer the mixture to a large bowl and allow it to cool to room temperature. Once it is cool, whisk in the egg yolks.
In another large bowl, whip the egg whites until they are stiff, forming white peaks. Gradually fold the egg whites into the chocolate mixture until no streaks of white remain. Divide the mousse into serving dishes or a large serving bowl, and sprinkle with sea salt.
Source: David Lebovitz's My Paris Kitchen