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Chocolate mousse with salted caramel and raspberries

  • Serves 6
Chocolate Mousse with Salted Caramel and Raspberries
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Method

  • Step 1

    Place everything for the salted caramel sauce into a small saucepan and bring to the boil. Leave to simmer for 1 minute to thicken slightly.

  • Step 2

    Transfer to a glass bowl and allow to cool completely.

  • Step 3

    For the mousse, place 120g double cream and soft brown sugar into a small saucepan. Heat until the sugar has melted. Put the chocolate into a heatproof bowl. Pour the hot cream over the chocolate along with a large pinch of salt.

  • Step 4

    If the chocolate has not completely melted, place a small amount of water in the sauce pan and bring to simmering point. Place the bowl of chocolate over the saucepan and continue to stir until completely melted. Remove from the heat and continue to stir until cool. Gently fold in half of the whipped cream. Add the rest and leave the mousse to one side.

  • Step 5

    Using the tempered chocolate, brush a thin layer of the chocolate in each of the moulds. Allow to set.

  • Step 6

    Transfer the mousse to a piping bag. Pipe a tablespoon of the mousse in each of the chocolate moulds. Spread the mousse up the side of the chocolate mould. Add a tsp of the salted caramel into the centre. Carefully pipe the mousse on top of the caramel. Using a pallet knife, level out the top of the mousse. Leave for an hour and allow to set. If not serving within the hour, place in the fridge but allow to come to room temperature before serving.

  • Step 7

    Carefully remove each mousse and place each on a dessert plate. Serve with fresh raspberries.

Recipes created by Miele - Precision. Passion. Perfection.

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