Friday, February 7, 2014

Simple Sweets: Chocolate Mousse with Salted Caramel Whipped Cream!

My darling boyfriend is not a chocolate lover. To tell you the truth, he's just not really a "sweets" person (unless there's a Hostess lemon pie, RIP, gummi frogs, or some kind of orange popsicle nearby). 


Last year I sent a 10-pound box of Swedish fish to his office on Valentine's Day but I think this year I'll try something simpler. You see, boyfriend surprisingly digs chocolate mousse and I bet my sweet-and-salty recipe (topped with salted caramel whipped cream) would go over well with him. 


I'm kind of embarrassed to tell you how I make salted caramel whipped cream. It's definitely not fancy. Just fold store-bought caramel sauce (the kind in the squeeze bottle for ice cream sundaes) and regular table salt into whipped cream...that's it! Make this mousse up to 1 day ahead for an instant, "oh this old thing" surprise to end your Valentine's Day night xox


CHOCOLATE MOUSSE WITH SALTED CARAMEL WHIPPED CREAM
SERVES: 6

FOR THE MOUSSE
2 (3-ounce) bars good-quality bittersweet or semisweet chocolate, chopped
2 cups cold heavy cream
3 large egg whites
2 to 3 tablespoons granulated sugar

FOR THE CARAMEL WHIPPED CREAM
1/2 cup cold heavy cream
2 teaspoons granulated sugar
1/3 cup store-bought caramel sauce (preferably Smucker's Caramel Sundae Syrup)
1/4 to 1/2 teaspoon sea salt, depending on your taste
Flakey sea salt, for serving (optional)


1. Make the mousse: Put the chocolate in a large microwave-safe bowl and microwave on High in 30 seconding intervals, stirring, until melted, 1 to 2 minutes. Let cool slightly.

2. Beat the heavy cream in a large bowl with a mixer on medium-high speed until soft peaks form; set aside (or beat it by hand over a whole of ice). In another large bowl, with a mixer fitted with the whisk attachment, beat the egg whites until frothy. Add the sugar, increase the mixer speed to high, and continue to beat until soft peaks form. 

3. Add the egg whites to the bowl with the melted chocolate and gently fold to combine, using a rubber spatula, then fold in the whipped cream until no white streaks remain. Divide among cups. Cover and refrigerate at least 1 hour or up to 1 day. 

4. Make the whipped cream: Beat the heavy cream and granulated sugar in a large bowl with a mixer fitted with the whisk attachment until soft peaks form. Fold in the caramel sauce and salt using a rubber spatula. Top mousse with caramel whipped cream. Drizzle with more caramel sauce and flakey sea salt, if desired. 
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1 comment:

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