Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Salted Butter Caramel-Chocolate Mousse

Ed Anderson

Servings: 6

There’s not much one can say about this. One bite will leave you just as speechless.

Ingredients

  • 1/2 cup granulated sugar
  • 3 Tbs. salted butter, cubed
  • 3/4 cup heavy cream
  • 6 oz. bittersweet or semisweet chocolate, chopped
  • 4 large eggs, separated
  • Rounded 1/4 tsp. flaky sea salt, preferably fleur de sel

Preparation

  • Spread the sugar evenly over the bottom of a wide saucepan. Heat the sugar over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to very gently drag the liquefied sugar toward the center. Watch carefully, as once the edges start to darken, the sugar is in danger of burning. Continue to cook, stirring very gently, until all the sugar is melted and begins to caramelize.
  • When the caramel is a deep amber color and starts to smoke, wait a moment for it to smell just slightly burnt, then remove it from the heat and quickly whisk in the butter, stirring until melted. Gradually whisk in the cream and stir until the little bits of caramel are completely melted. (A few can be stubborn, so be patient. You can strain the mixture if they simply refuse to budge.)
  • Once smooth, add the chocolate, stirring gently until it’s melted and smooth. Scrape the mixture into a large bowl and let it sit until it’s at room temperature. Once it’s no longer warm, whisk in the egg yolks.
  • In a separate bowl, whip the egg whites until stiff. Fold 1/3 of the whipped whites into the chocolate mixture, sprinkling in the flaky salt. Fold in the remaining beaten egg whites just until no streaks of white remain. Divide the mousse into serving glasses, or transfer it to a decorative serving bowl, and chill for at least 8 hours. While it might be tempting to serve this with whipped cream, I prefer to serve it pure, straight up with just a spoon.

Reviews

Rate or Review

Reviews

  • cookingjudy | 08/16/2017

    Have made this recipe several times exactly as written. Directions are clear and easy to follow. This recipe has the consistency of a classic French mousse, light and airy. The addition of Fleur de Sel really amps up the flavor. Everyone raves about this recipe.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks