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.

MILK CHCOLATE & CARAMEL MOUSSE

Ingredients:

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

Method:

  • 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

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