September 8, 2015

Dark Chocolate Mousse With Salted Caramel Sauce

Recipe: Amy Rosen

Watch childlike smiles creep across guests’ faces when they dig into personal jars of dark chocolate mousse, a fun and casual way to serve the finale to a memorable alfresco meal.


  • Dark Chocolate Mousse
  • 5 oz. dark (60% to 70%) chocolate, roughly chopped
  • 2 tbsp unsalted butter
  • 4 large egg yolks
  • 1⁄3 cup sugar
  • 1⁄3 cup strongly brewed coffee
  • 1 tbsp coffee-flavoured liqueur (optional)
  • 1⁄4 tsp salt
  • 1 cup whipping (35%) cream
  • Salted Caramel Sauce
  • 3⁄4 cup sugar
  • 3 tbsp water
  • 3 tbsp cold unsalted butter, cut into pieces
  • 1⁄3 cup whipping (35%) cream
  • 11⁄2 tsp sea salt
  • 1 tbsp lemon juice Pinch fleur de sel, to serve
  • Whipped Cream Topping
  • 1 cup whipping (35%) cream
  • 1 tbsp sugar
  • 1⁄2 tsp vanilla


Yield: Serves 6

  1. To make chocolate mousse, melt chocolate and butter in a bowl set over simmering water or use a double boiler. Set aside. In a second bowl, whisk egg yolks. Set aside.
  2. In a small saucepan, bring sugar and coffee to a boil; let boil for 2 minutes. Carefully start whisking egg yolks with one hand while slowly streaming in the hot coffee mixture with the other (place bowl on a damp towel to keep it stable). Stir in chocolate mixture, coffee liqueur and salt.
  3. Using an electric mixer, whip cream until it forms stiff peaks. Fold whipped cream into chocolate mixture, cover and refrigerate for at least 3 hours.
  4. To make caramel sauce, in a medium heavy-bottomed saucepan, bring sugar and water to a boil. Continue boiling until it turns a rich amber colour, about 7 to 9 minutes. Keep a close eye on it, as it can turn from amber to burnt within seconds. Remove saucepan from heat and gently stir in butter, about 1⁄3 at a time (be careful, the sugar will bubble up). Stream in cream, stirring constantly, then mix in the salt and lemon juice. Be extra-careful here because the caramel is still extremely hot and will bubble up some more. Let cool to room temperature.
  5. For whipped cream topping, in the bowl of an electric mixer, whip together cream and sugar. Add vanilla and whip until stiff peaks form.
  6. To layer the dessert, drop one spoonful of mousse in 6 1-cup mason jars. (Use a small spoon to keep the sides of the jar clean.) Then layer as follows: whipped cream, caramel sauce, mousse, whipped cream, caramel and mousse. Refrigerate until ready to serve. Just before serving, add a dollop of whipped cream topping, drizzle on salted caramel sauce and add a pinch of fleur de sel.

Michael Graydon


House & Home July 2011