This caramel chocolate mousse is light, creamy, and gently airy, with a smooth texture and balanced chocolate flavor. It works perfectly as an outer mousse for entremets and can easily be adapted with fruit purée for a fresh, fruity variation.
Happy baking <
Variation Options:
Salted Caramel Mousse:
- Add a generous pinch of sea salt to the heated heavy cream.
Mixed Caramel Chocolate & Fruit Mousse:
Substitute part of the cream with fruit purée. You can use any type of fruit purée.
Follow the recipe with the ingredients below:
- 2 gelatin sheets (1 sheet = 1.75 g, bloom value 240)
- 200 g caramel chocolate (30.4%)
- 225 ml heavy cream (35%)
- 75 g fruit purée (heated with the 25 ml of heavy cream from the 225 ml total)
Recipes Featuring This Element:
Caramel Mousse Recipe
- 2 gelatin sheets (1 sheet = 1.75 g, bloom value 240)
- 200 g caramel chocolate (I use Callebaut Gold 30.4%)
- 300 ml heavy cream (min. 35%)
