Happy New Year 2014 everyone!

I’ll start this year with a spot of indulgence by offering you this rich milk chocolate mousse. Taken from PastryPal, this silky smooth dessert is a beautiful combination of soft caramel and creamy milk chocolate. I like to balance the texture with a generous sprinkling of digestive biscuit crumbs and a pinch of fleur de sel which offsets this otherwise obscenely sweet treat. The perfect make-ahead dessert for a large dinner party, you can layer the mixture between bits of sponge cake and whipped cream in tiny verrines and store the lot in the fridge until serving time.



1/3 cup (2.5 oz.) granulated sugar

3 tablespoons (1.5 oz; 42 g) unsalted butter

1 1/2 cups (12 fluid oz.) heavy cream

4 oz. high quality milk chocolate


  • Start by making the caramel, sprinkle a thin layer of sugar in a lightly colored-pan set over medium-high heat. Do not stir.
  • Sprinkle more sugar. The heat of the melted sugar will start melting the new addition. Keep adding until all the sugar is in.

  • Swirling the pan helps get the sugar to caramelize more evenly. Now you must work quickly to avoid burning the sugar.
  • Add the butter lumps, and whisk them in. Add 1/2 cup cream, it will sputter when it comes in contact with the hot sugar.

  • Some of the sugar will seize and harden a little, but keep whisking until smooth. Remove the pan from heat and let it rest.
  • Meanwhile, take the remaining heavy cream, and whip to soft peaks. Pop whipped cream in the fridge to keep it chilled.

  • Melt the chocolate in a double boiler or over a pot with boiling water. Do not let any water get into the melting chocolate.
  • Remove chocolate from heat, and stir in the caramel. Whisk in a rapid, circular motion until mixture is glossy and smooth.

  • This will make the texture of the mousse luxuriously creamy. Make sure the contents are lukewarm before adding cream.
  • Scoop about 1/3 of the whipped cream into the bowl and gently fold in. This will help lighten the dense chocolate mixture.

  • Add the rest of the cream and gently fold in until all the cream is incorporated. Pour into ramekins or verrines or glasses.
  • Refrigerate for at least 4 hours or overnight to allow to set. Decorate with biscuit crumbs and chocolate shavings. Serves 6.

Milk Chocolate & Caramel