” FLAGRANTE DELICIA….”
Today I will share another recipe with chocolate. This mousse is chocolate heaven! I do a lot for events ,weddings, dinners.
DARK CHOCOLATE MOUSSES AND CARAMEL
180 g sugar
600 ml cold double cream
60 g butter
170 g good quality dark chocolate (70% cocoa solids) chopped into small pieces.
3 tablespoons good quality cocoa powder ,plus extra for dusting .
In a large bowl ,whisk the double cream until it becomes soft and very firm. Transfer to the fridge to chill. Caramelize the sugar(180g) dry without water!! In saucepan on medium heat. Only the sugar!! Stir with a spoon until resulting caramel attains medium to dark tan color, without burning! Add immediately, the butter and 4 tablespoons of chilled double cream and mix well. Pour the caramel to slightly over chocolate, stirring gently until all the chocolate has melted. Let the cream cool down 45°C. room temperature. Will be mixing the rest of the double cream slowly, so hat the cream does not lose volume! pour the mixture into a serving individual bowl cover with cling film and transfer to the fridge for an hour or two until set. Just before you’re ready to serve, give the mousse a lovely dusting of cocoa. This mousse is delicious! Chocolate with caramel make a beautiful wedding!