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Light, spongy, fluffy deliciousness. This mousse is so light and just melts in your mouth. You don’t feel guilty having too much of it because it’s so light and disappears in seconds. The key to good mousse is just the right amount of whipping, so watch it closely and don’t over whip the egg whites and the heavy cream.
Prep time: 45 mins – Chilling time: 2 hours to overnight
Ingredients:
- 3 eggs, yolks and whites separated
- 90 grams semisweet chocolate, 70% or more cocoa
- 2 tablespoons of caramel sauce (store-bought)
- 3 tablespoons butter
- ½ cup heavy cream
- ¼ cup sugar
- Leftover chocolate cake (for the base)
- Biscuit stick (optional)
- Chocolate or decorative sprinkles (optional)
Equipment:
| Measuring cups and spoons |
| 1 medium heat-proof pot (or 2 if you’re using a Bain-marie) |
| 2 medium bowls |
| Spatula or large spoon |
| Scale |
How to…..
Melt the butter and chocolate on medium heat, preferably in a bain-marie (i.e. over a pot of boiling water). Stir it until its fully melted and well combined. Set aside.
Whip the egg yolks, and then add to the chocolate mixture and mix with a spatula or spoon.
Whip the egg whites, gradually add the sugar minus 1 tablespoon and keep whipping until stiff peaks form. Using a spatula or spoon, gently fold the egg whites into the melted chocolate mix. Be gentle and don’t overmix.
In a separate bowl beat the heavy cream with the remaining tablespoon of sugar. Whip it until its thick. Add the heavy cream to the chocolate mixture and gently fold in. Add the caramel sauce and mix. Once well mixed, cover and put in the fridge to chill until its ready to serve. Its best chilled overnight, but 2-3 hours minimum can do.
Assembly
Cube the leftover chocolate cake. Press the cake cubes into the bottom of the serving cups until you cover the whole bottom area of the cup. Add spoonfuls of the mousse on top of the cake. Then add chocolate sprinkles or any other decorative sprinkles. You can also decorate with whipped cream (you can use the store-bought ready cans), or chocolate shavings. Stick a biscuit stick and serve.