Choccy Choccy Doo Da

Menu inspired by The Paris Kitchen – David Lebovitz

6 Salted Butter Caramel-Chocolate Mousse


  • 100g granulated sugar
  • 3 tbsp salted butter
  • 180ml double cream
  • 170g bittersweet or swim sweet chocolate
  • 4 large eggs, separated
  • rounded 1/4 tsp Fleur de Sel




  1. Spread the sugar evenly over the bottom of a large saucepan. Heat the sugar over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to very gently drag the liquefied sugar towards the centre. Watch carefully as once the edges start to darken the sugar is in danger of burning. Continue to cook, siring very gently until all the sugar is melted and begins to caramelise
  2. When the caramel is a deep amber colour and starts to smoke, wait a moment for it to smell just slightly burn then remove it from the heat and quickly whisk in the butter, stirring until melted. Gradually whisk in the cream and stir until the little bits of caramel are completely melted. A few can be stubborn so be patient. You can strain the mixture if the simply refuse to budge
  3. Once smooth, add the chocolate, stirring gently until its melted and smooth. Scrape the mixture into a large bowl and let it cool to room temperature. Once it is no longer warm, whisk in the egg yolks
  4. In a separate bowl, whip the egg whites until stiff. Fold one third of the whipped whites into the chocolate mixture, sprinkling in the flakey salt. Fold in the remaining beaten egg whites until no streaks of white remain. Divide the mousse into serving glasses, or transfer it into a serving bowl, and chill for at least 8 hours






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