Salted caramel mousse

A recipe from

Adapted from Pastry Pal

1/3 cup (80) granulated sugar

3tbs unsalted butter, cubed

1 1/2 cups cream; divided into 1 cup and 1/2 cup

1/2 tsp table salt

75g chocolate

  1. Sprinkle a thin layer of sugar in a lightly colored-pan set over medium-high heat.
  2. Sprinkle in more sugar once the sugar has melted; keep adding the sugar until all in.
  3. Swirling the pan around to help the sugar caramelising more evenly.
  4. Working quickly (to avoid burning the sugar), add butter cubes and whisk them in.
  5. Add the 1/2 cup of cream graduallyRADUALLY, and continue to whisk (even if the cream sputters and rolls and the sugar seizes and hardens) until smooth. Remove from heat.
  6. Add salt and mix until completely dissolved.
  7. Meanwhile, take the remaining 1 cup of cream, and whip it to soft peaks. Chill until required.
  8. Melt chocolate in a separate bowl then stir in caramel.
  9. Whisk caramel mixture in a rapid motion to create a slightly thick emulsion. Set aside to cool to lukewarm (if you try to fold in the cream while the caramel mixture is warm, the mousse will all turn soupy).
  10. Gently fold in about 1/3 of the whipped cream into the bowl.
  11. Gently fold the rest of the whipped cream until all the cream is incorporated.
  12. Pour it into ramekins or glasses and refrigerate for at least 4 hours or overnight to allow it to set up.