I discovered the wonders of salted butter caramel few years ago, when a kind reader sent me a box of Fran's Chocolates Smoked Salt Caramels. Since then, I've bookmarked pretty much every recipe with a salted butter caramel element I've come across. High on the current to-do list are David's Salted Butter Caramel Ice Cream (and I'll make sure to hunt down one of his delectable Chocolat Chaud au Caramel-Beurre-Salé when in Paris), Clotilde's Tarte Tatin with Salted Butter Caramel, to name just a few. Of course I bookmarked the recipe for Fanny's (well, Trish Deseine's) Caramel au beurre salé and milk chocolate mousse as soon as I saw it, and then bookmarked it again when it appeared on Luisa's blog.I warn you, this is very sweet. But then the title says that already, so no surprises there. I loved dipping my spoon into it, and considering it was so easy to make, I will be making it again soon (though maybe in smaller portions, serving 8 or even 10?). The quantities and instructions below are very-very slightly modified.
Salted Butter Caramel and Milk Chocolate Mousse
(Piimašokolaadikreem soolase karamelliga)
Serves 6
125 ml (1/2 cup) caster sugar
3 Tbsp water
200 ml whipping cream (35%), at room temperature
2.5 Tbsp (35 grams) butter, at room temperature
a generous pinch of Maldon sea salt flakes
200 grams milk chocolate*, broken into small chunks
3 large eggs, separated
Combine the sugar and water in a medium saucepan. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar (do not stir, as sugar will form lumps then.) Take off the heat and add butter. Stir, until combined, then add the warm cream. Season with salt.
Add the chocolate and stir gently, until chocolate melts smooth. Mix in the egg yolks.
Whisk the egg whites until they form firm peaks. Fold one-third of the egg whites into chocolate mixture, then gently fold in the rest.
Divide between 6 small ramekins or dessert cups and chill for at least 6 hours.
* I used Kalevi piimašokolaad (32% cocoa content).
16 comments:
That is so tempting. There are something that all you need is a glimpse of in word or picture and you know you'd be drooling. Salted Caramel is one of them. Might be sweet but the salt would capture us savories.
Did you save me one?
The mousse looks beautiful!! I once tried a milk chocolate bar with salt, so I'm sure I would like this dessert.
Pille, you asked about muffin cups. The ones I used for the raspberry muffins were bought in Sweden, at Clas Ohlsson. I like them as they are not as large as the "American cups" sold in the normal grocery stores, but are quite medium sized and have the same hight as the American ones.
Oh, yummy! I think I know now what I'm going to serve for dessert on Valentine's Day... Great recipe - thanks!
Beautiful! My husband, the sweet-freak in our house, would love this. I never understood the whole chocolate-salt connection, until I tried a salted caramel recently. Now I understand -- and because I am a salt person, and not a sugar person, the salt really makes the chocolate sing to me.
A gorgeous looking mousse! It must taste really good!
Cheers,
Rosa
Beautiful up-close picture. I've still never tried salted caramel but I'm feeling more and more like I need to. :)
Wonder if you could "lighten" it up w raspberries or strawberries. What goes best w caramel?
I absolutely love salted caramel, and this looks amazing!
I love Trish Deseine! You are going to laugh but I made these when my mom was here and have not gotten around to posting them. Glad you did, they are gorgeous!
I made these yesterday - but when does the salt go in?
Oh, how utterly beautiful this is. I can't believe how I used to neglect milk chocolate; it is so wonderful with caramel.
I got some little ramekins for Christmas, and I've been looking for something tasty to try (beyond the mise en place [sp?] use I've already put them to) - I think I just found it!
love your blog. found it when I was looking for a beer stew recipe. I love salted caramel--i might make them or send the link to a friend.
Tanna – oopps, I forgot you wanted some :) Next time, I promise :)
Dagmar – thank you so much for the muffin cup tip, dear Dagmar! I’ve been looking for these for ages, and thought I need to wait until I go to the US in May :)
Aforkfulofspaghetti – thank you:) Did you serve this?
Lydia – seems to be the other way around here. K. is more of a salt person and I’m more of a sugar person :)
Rosa – it did taste really good indeed :)
Annemarie – so what are you waiting for??? Do give salted caramel a try – it’s excellent.
h – I think I’d prefer raspberries with this dessert.
Deborah – thank you!!
Tartelette – I hadn’t heard of her until I saw this recipe, but I’ll certainly keep my eyes open in the future!
aforkfulofspaghetti – with butter and cream. Sorry for the omission – I’ve corrected it now..
the chocolate lady – well, I’ve never really neglected milk chocolate, I must admit. I could say I’ve been two-timing both of them, milk and dark chocolate :)
Tricia – ramekins are excellent for mise en place indeed, but now you can use them also for this mousse :)
maybellesmom – hope you’ll try these! And thank you for your kind words about my blog – hope you’ll be back soon!
These look just gorgeous. I'm bookmarking them for my post lent dessert orgy....
x x x
Wonderful... i will try it!
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