” 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

INGREDIENTS :

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 .

 

METHOD:

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!