a A good chocolate mousse is a must in any pudding repertoire, and I guarantee that once you make this, you’ll be coming back for more. During the holiday season, I think it’s fun to be extravagant and do your best to impress, so get that little bowl in the back of your cupboard or pick up a used glass bowl at your local charity shop — there always seems to be one lurking in the back.
Decadent chocolate and caramel mousse
Comfortable and stylish, this is the perfect party bod. You will need some toothpicks for the caramel hazelnuts. I used a serving bowl measuring 22cm in diameter and 12cm deep.
to equip 25 minutes
cook 25 minutes
To prepare the caramel sauce
150 grams of soft sugar
75 grams of unsalted butterrelaxed
250 ml double cream
For English cream
2 sheets of gelatin
110ml double cream
200 ml full fat milk
40 grams of soft sugar
4 large egg yolks
300 grams of dark chocolate (I use a 70% cocoa solid)
400 ml double creamlight skin
25g Roasted hazelnuts
50 gr caster sugar
1 x 100g Bar white chocolatefrozen
First, make the caramel sauce. Gently heat the sugar in a medium saucepan until it melts and turns a deep amber color, then whisk in the butter and cream and bring to a boil. Raise the pot from the fire and put a pinch of salt and leave it aside.
Now start the English cream. Soak gelatin in ice water until it softens, squeeze out excess water and set aside.
In a small saucepan, heat the cream, milk, half the caster sugar, and a pinch of salt until evaporated. In a medium bowl, whisk the egg yolks with the remaining sugar. Pour the evaporated milk into the bowl of the egg yolks, mix well, then flip it back into the pan and stir over medium heat until the custard thickens and coats the back of a spoon. Pour into a heatproof bowl, add gelatin and set aside.
Meanwhile, melt the chocolate in short batches in the microwave or over a water bath. Pour the English cream into the melted chocolate and beat gently until combined. Once the mixture is cool enough to touch, it should have a crunchy texture. Add the whipped cream little by little and make sure there are no lumps.
Pour a third of the caramel sauce into the base of the serving bowl and swirl it around to coat the sides. The mousse is poured over the face and left to cool overnight until it hardens.
For hazelnuts, hold each skewer with a toothpick and place some newspaper on the floor under a work surface. Melt the caster sugar in a saucepan until it becomes a light amber colour, then dip the hazelnuts one by one. Stick the end of each stick against the side of the work surface, so that the caramelized walnut hangs over the tip and any excess caramel on the paper drips onto the floor. Once the caramel has set, pull the coated nuts out of the toothpicks.
When ready to serve, gently drizzle the remaining caramel, pour over the set mousse, shave over the frozen white chocolate, then sprinkle with the caramelized hazelnuts and serve.
Fiona Beckett drinks match
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Aldi Riverina Muscat – 8 years £9.99 (375ml) Aldi, 18% off. This Australian gooey has flavors of treacle flavors that mimic the flavors of delicious Ruff candy.
Penfolds Sr. 10-year-old Grand Tawney £22.99 Fraziers, £24.99 (or £19.99 on ‘mix six’) Majestic, 18.5% off. Australia’s answer to Asmar Harbour: Rich, spicy and warm.