This week I bring you another suggestion for all the “chocoholics” – a chocolate mousse recipe.
But it is not just any chocolate mousse. It stands out for its creamy and soft texture, which comes from a procedure that is a bit more elaborate than the classic recipe. It all begins with a chocolate pastry cream, that is folded into beaten egg whites and whipped cream.
Besides, it is served with peanut salted caramel, a match made in heaven. I like to present it in small glasses like in the picture above since it gives it a more elegant look.
A few days ago I made this dessert for a family dinner and it was a huge success. Now all that’s left is for you to explore the recipe and try it out, I can assure you it is worth it!
Silky Chocolate Mousse
with peanut salted caramel
Ingredients
Salted Caramel
- 250 g white sugar
- 250 ml heavy cream
- 2 tbsp unsalted butter
- 1 tsp sea salt
- 120 g peanuts (toasted and unsalted)
Chocolate Mousse
- 5 eggs (separated)
- 2 tbsp cornstarch
- 400 ml milk
- 2 tbsp cocoa powder
- 80 g powdered sugar
- 300 ml heavy cream
- walnuts (chopped)
- sea salt
Instructions
Salted Caramel
- In a bowl, bring the sugar to a boil until you have a light caramel.
- Warm up the heavy cream in the microwave, making sure it doesn't start to boil.
- Mixing with a hand whisker, cook the caramel for a few more minutes. It should thicken a little, making for a smooth and creamy mixture.
- Remove from the heat and add the butter and salt.
- Lastly, add the peanuts and mix one more time.
- Divide the caramel between 10 individual cups, spreading it on the bottom of each one.
Chocolate Mousse
- In a pan, bring the milk to a boil.
- In the meantime, beat the egg yolks with the cornstarch and the cocoa powder until smooth.
- Carefully pour the warm milk on the egg mixture, making sure to mix continuously with the hand whisker.
- Bring this mixture to the heat again, whisking during the process. Let it thicken and start bubbling.
- Remove from the heat and transfer the cream to a bowl. Cover it with cling film and place it in the freezer.
- In the mixer, beat the egg whites with a pinch of salt until stiff peaks form.
- One spoonful at a time, add the powdered sugar with the mixer still on.
- In the microwave or over a double boiler, melt the chocolate. Lower the speed setting of your mixer and slowly pour in the melted chocolate.
- In a separate bowl, beat the heavy cream until stiff peaks form.
- Remove the cream from the freezer, which should now be firm and cold.
- Mix a third of the meringue with the cream. Using a spatula, carefully fold in the second third, and then the last third.
- Finally, carefully fold in the whipped cream, just like in the previous step.
- Cover the mousse with cling film and place it in the fridge for, at least, 5 hours.
- Split the mousse between the cups previously prepared with the caramel. Smoothen with a spatula.
- Decore with chopped walnuts and a dash of sea salt. Serve immediately.
