September 8, 2015
Dark Chocolate Mousse With Salted Caramel Sauce
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.
Yield: Serves 6
- 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.
- 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.
- 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.
- 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.
- For whipped cream topping, in the bowl of an electric mixer, whip together cream and sugar. Add vanilla and whip until stiff peaks form.
- 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.