White chocolate and salted caramel mousse. In two batches, gently, fold the egg white mixture through the chocolate mixture. Gently fold the cream through the mousse until just combined. Using a silicone spatula, fold about ⅓ of the whites into the chocolate mixture, sprinkling in the fleur de sel.

White chocolate and salted caramel mousse For the mousse, melt the chocolate and butter in a bowl set over a pan of simmering water – ensuring that the bottom of. In a separate bowl, whisk the egg whites to a. To make the sauce, place the sugar in a small saucepan with the water and heat (without stirring) until melted and caramelised to a deep golden brown. You can cook White chocolate and salted caramel mousse using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of White chocolate and salted caramel mousse

  1. It’s 100 g of white chocolate, chopped.
  2. Prepare 2 of eggs separated.
  3. Prepare 1 tablespoon of brown sugar.
  4. Prepare 1 cup of thickened cream.
  5. It’s 1 cup of store brought caramel filling.
  6. Prepare 1/2 teaspoon of sea salt.

Add the butter and the cream, and swirl to form a sauce. Add the white chocolate and a pinch of sea salt flakes. Set aside and allow to cool completely. Pour the remaining caramel in a medium-sized heatproof bowl and add the chopped chocolate.

White chocolate and salted caramel mousse step by step

  1. Place the chocolate in a small heatproof bowl over a saucepan of simmering water, and stir until melted and smooth. Set aside to cool slightly..
  2. Place the egg whites in a bowl and whisk until soft peaks form. Add the sugar and whisk until stiff peaks form and the mixture is thick and glossy..
  3. In a separate bowl whisk the cream until soft peaks form..
  4. In a large bowl, whisk together the melted chocolate, egg yolks, caramel and salt until smooth..
  5. In two batches, gently, fold the egg white mixture through the chocolate mixture. Gently fold the cream through the mousse until just combined..
  6. Spoon into 4 x 1¼ cup-capacity (310ml) glasses and refrigerate for 3–4 hours or until set. Serve topped with the whipped cream and the biscotti..

Allow the mixture to sit undisturbed for a minute to let the chocolate melt, then whisk until smooth and shiny. Set aside to cool to room temperature. In a separate bowl, whip the egg whites until stiff. Fold one-third of the whipped whites into the chocolate mixture, sprinkling in the flaky salt. Fold in the remaining beaten egg whites just.

source: cookpad.com