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Chocolate Mousse with Caramel Whipped Cream - Jamieson Cobleigh

About Chocolate Mousse with Caramel Whipped Cream

Previous Entry Chocolate Mousse with Caramel Whipped Cream May. 19th, 2005 @ 10:09 am Next Entry
Caramel Powder
Makes about 1/2 cup
  • 1/2 cup sugar (3.5 ounces)
  • 2 tablespoons water
  1. In a saucepan, stir together the sugar and water until the sugar is completely moistened. Heat, stirring constantly, until the sugar dissolves and the syrup is bubbling. Stop stirring completely and allow it to boil undisturbed until it turns a deep amber (380°F to 385°F). Immediately remove it from the heat and pour it onto the a baking sheet lined with aluminum foil and lightly greased.
  2. When the caramel is completely cool, break it into pieces and process in a food processor until it becomes a powder.
Store: room temperature (low humidity), tightly covered, up to 3 weeks; frozen, up to 2 months.

Caramel Whipped Cream
Makes about 2 cups
  • 1 cup of heavy cream, cold
  • 1 teaspoon vanilla extract
  • 4 tablespoons caramel powder
  1. In a medium mixing bowl, place 3 tablespoons of the caramel powder and the cream. Cover it tightly (to prevent absorption of other odors) and refrigerate for at least 2 hours or until the caramel has softened and dissolved.
  2. Within 30 minutes of serving, beat the cream until it starts to thicken and the beater marks become visible. Add another tablespoon of the caramel powder and the vanilla and beat until it mounds softly when dropped from a spoon. Do not overbeat.
Store: refrigerated, tightly covered, 2 to 3 days.

Chocolate Mousse
Makes 8 to 10 servings
  • 8 ounces semisweet chocolate
  • 4 tablespoons unsalted butter
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 4 large eggs, separated
  • 1/2 teaspoon cream of tartar
  • 2 tablespoons granulated sugar
  • 3/4 cup heavy cream
  1. Melt chocolate with the butter in a microwave oven. Use 50 percent power for 2 minutes, stir, then go another 1 to 2 minutes until done. Or, melt in a double boiler or heavy saucepan over low heat. Stir in salt and vanilla and then whisk in yolks, one at a time. Cool mixture for 5 minutes.
  2. Beat egg whites with cream of tartar until soft peaks just begin to form. Add sugar and beat until whites are firm but still glossy and smooth. Whisk one-quarter of the beaten whites into the chocolate mixture. Fold in remaining whites with a light rubber spatula.
  3. Whip the heavy cream until firm and fold into chocolate mixture. Spoon into individual serving dishes or glasses or into a large bowl. Cover and refrigerate for at least 2 hours. Top with Caramel Whipped Cream and Caramel Powder.
Store: refrigerated, up to 2 days.
Current Mood: satisfiedsatisfied
Leave a comment
[User Picture Icon]
Date:May 19th, 2005 03:24 pm (UTC)

but...i see no comments on how it tasted

[User Picture Icon]
Date:May 19th, 2005 03:54 pm (UTC)
I thought the dessert turned out wonderfully. The mousse was rich and tasted strongly of chocolate, but at the same time it was light and airy. The caramel whipped cream provide a nice contrast of taste to the mousse since it had a little bit of a burnt taste to it. The caramel powder on top provided a nice texture contrast since it provided some crunch. I'd make it again.
[User Picture Icon]
Date:May 19th, 2005 04:24 pm (UTC)
all that cream tho


[User Picture Icon]
Date:May 19th, 2005 04:28 pm (UTC)
It's a chocolate mousse, you have to expect cream.
[User Picture Icon]
Date:May 20th, 2005 05:51 am (UTC)
i know i know
i love dairy
but still

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