This is the most amazing chocolate mousse recipe. It has salted caramel in it! Salted caramel! It’s rich, sweet and salty all at once. I made two pots just for myself and extra caramel sauce for good measure. This recipe is from David Lebovitz’s new book My Paris Kitchen.
If you’re a David Lebovitz fan and have any of his other books you will not be disappointed. The dessert chapter has some great recipes such as french cheesecake and duck fat cookies. Mixed in with the recipes are pages about David’s life in Paris, France and French gastronomy. All the recipes are in both American and metric measurements and each recipe is titled in both English and French.
David has a great writing style. Each recipe is inviting and the instructions are all very descriptive. Of course when I got the book I flipped straight to the dessert chapter but there are other chapters on pantry staples, appetizers, first courses, main courses and sides.
1/2 cup granulated sugar
3 tbs salted butter, cubed
3/4 cup heavy cream
6 oz 60% chocolate
4 eggs, separated
1/4 tsp salt
- In a heavy bottomed saucepan over medium heat pour the sugar and spread across the bottom. As the sugar starts to melt around the edges drag it to the center with a spatula. Stir very gently until the sugar turns a deep amber. Remove from the heat just before it starts to burn.
- Quickly whisk in the butter until melted. Whisk in the cream and stir until completely smooth. Stir in the chocolate and pour into a large bowl.
- Whisk in the eggs yolks once the chocolate has cooled down.
- In a separate bowl whisk the egg whites until stiff. Fold in 1/3 of the egg whites and the salt until no more white remains. Fold in the rest of the egg whites and divide between the ramekins.
I made all of the caramel (makes about 1 cup) and half the amount of mousse. I saved the rest of the caramel for drizzling.
adapted from My Paris Kitchen. This post contains affiliate links.