Last updated on July 1st, 2016
Yes, I know that Christmas is around the corner. But here in New York’s Hudson Valley, we’re enjoying April-like weather. To celebrate, I made a batch of Caramel-Chocolate Mousse, and devoured it on the sun-flooded front porch.
Caramel-Chocolate Mousse is the kind of French dessert you can serve even after a heavy meal. It’s lusciously light and sinfully delicious. And it’s really easy to make:
Grab 4 large, local, organic eggs that were laid by happy, free-range hens…
And separate them. Put the yolks in a small bowl, and the whites in the work-bowl of a standing mixer. Or, if you are using electric beaters, put the whites in any large(ish) bowl.
Then snag 6 ounces of high-quality chocolate, and chop it. I used a combination of bittersweet and semi sweet chocolate.
And that’s all the heavy-lifting prep-work this recipe requires. Let’s make the dessert!
Put 3 tablespoons diced, salted butter in a heavy-bottom saucepan, and let it melt over medium heat.
After the butter melts, sprinkle 1/2 cup sugar evenly over the butter. Don’t stir it up yet — just let the sugar sit there for about 1 minute.
When the sugar shows signs of color (as above), grab a heat-proof spatula…
And stir slowly but constantly until the sugar melts and turns a lovely shade of amber.
Then trade your spatula for a wire whisk, and, while whisking constantly, slowly add 3/4 cup heavy cream. Remove the pan from the heat. By now, the sugar will have turned walnut-brown.
Now put the chocolate bits into the pan…
And whisk continuously until the chocolate melts, and the sauce looks satiny-smooth — about 1 minute.
Then whisk in 1/4 teaspoon sea salt.
Scrape the sauce into a large bowl, and let it cool to room temperature (or nearly room temperature) — about 15 minutes.
This next step is critical:
Lick the spatula.
When the chocolate-caramel sauce has cooled, beat in the egg yolks.
Also, beat the egg whites into a cloud of stiff peaks.
Then grab a polka dotted spatula…
And use it to scoop about 1/3 of the whites over the caramel-chocolate sauce. Fold the whites into the sauce to lighten it.
Then fold in the remaining whites. At this point, the sauce will be light, fluffy, and screamingly-delicious. Not try to eat all of it.
Divide the mousse between 6 ramekins. Or, for a more-casual presentation, spoon it into small mason jars.
I spooned my mousse into 3 blue and white bowls. Since the bowls are larger than ramekins, they contain 2 servings each.
Refrigerate the dessert until set — at least 2 hours.
Shall we tuck into this fabulousness? Grab a spoon and join me on the front porch.
The front porch in question.
As you can see, I added a tiny dollop of softly-whipped cream to each serving. You, on the other hand, don’t have to add any garnish at all. The mousse doesn’t need it.
For such a heavenly dessert, Caramel-Chocolate Mousse is a breeze to make. I hope you’ll try it some day.
Here’s the printable:
I love this dessert. It's light enough to serve after a heavy meal, but rich enough to satisfy a serious craving for chocolate. Even the gluten-phobic can enjoy it.
Ingredients
- 3 tablespoons salted butter, diced
- 1/2 cup sugar
- 3/4 cup heavy cream
- 6 oz bittersweet or semisweet chocolate, chopped
- 4 large, organic eggs, separated
- 1/4 teaspoon (or more, to taste) kosher salt or sea salt
Instructions
- In a medium-size, heavy-bottomed pot, melt the butter over medium heat. Sprinkle the sugar evenly over the melted butter, and let it sit there until it starts to color -- about 1 minute. Then stir slowly and constantly with a heat-proof spoon or spatula until the sugar turns an amber shade -- about 2-3 minutes. Then, using a wire whisk, slowly whisk in the cream. Off heat, whisk in the chocolate and the salt. Keep whisking until the chocolate melts and the mixture looks satiny smooth -- about 2 minutes.
- Transfer the caramel-chocolate mixture to a large bowl, and let cool to (approximately) room temperature -- at least 15 minutes.Then beat in the egg yolks.
- Beat the egg whites to stiff peaks. Fold 1/3 of the whites into the caramel, just to lighten it. Then fold in the remaining whites.
- Divide the mousse between 6 ramekins. Refrigerate until set -- at least 2 hours. Serve with or without a tiny dollop of softly-whipped cream.
Think you’ll give this recipe a go? You can let me know by leaving a comment. And don’t forget to sign up for my email updates.
More good eats:
Linguine with Butternut Squash Sauce
Kevin’s Red Bell Pepper Soup
Peanut Butter Cookies (GF!)
Grazyna says
Looks delicious. I hope you didn’t have to look at the red ladder your thoughtless contractor left behind. I think I will make this mousse for my next dinner party.
Rosemary says
It’s unseasonably warm in my part of Canada too (but I’m not complaining!). There is no snow and the grass is still quite green.
Mary in Iowa says
Was planning to make my favorite chocolate pudding (from Richard Sax) this very day, but think I’ll give this caramel-y version a try. Local is the operative word in your ingredients list. For years and years and years I made “French Silk” pie, and for the those same years and years and years I gave away quarts and quarts of eggnog at Christmastime. Then for a number of years people all over the country started becoming horribly sick from tainted, uncooked or undercooked eggs, and I stopped making French silk and eggnog. I have a local source of organic eggs I trust, but I wouldn’t trust eggs from big commercial egg “factories” unless they were cooked.
Mary in Iowa says
Oh, and I’d walk on hot coals for bowls like yours. Love those birds, and anything blue works for me.
Kevin Lee Jacobs says
Hi Mary – Excellent point. The only eggs I trust (and use) are local eggs from happy, peppy, free-range chickens. Glad you like the bowls!
Beverly, zone 6, eastern PA says
Glorious!
It’s terribly exciting to realize I have every one of these ingredients and tools on hand and can bypass the store on my way to culinary bliss.
We are also experiencing April-like weather, mud included, and I am pulling weeds to have a head start on next spring.
badger gardener says
I remember a chocolate mousse of yours that I made and I think this may surpass that one with the addition of caramel. I agree with Mary in Iowa that those are fabulous bowls.
Nancy R. says
Beautiful! But the uncooked eggs part makes me nervous. Here’s what the FDA says on the matter:
“For recipes that call for eggs that are raw or undercooked when the dish is served — Caesar salad dressing and homemade ice cream are two examples — use either shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method, or pasteurized egg products. Treated shell eggs are available from a growing number of retailers and are clearly labeled, while pasteurized egg products are widely available.”
I’ve not seen eggs where the shells have been treated, but then, I haven’t specifically looked for that either.
Belinda says
Hi Kevin,
I am so glad you remind us to pull out the pretty dishes and put them to use. I am going to serve this yummy recipe in family china as soon as our kids get home next week-end. By the way, and I don’t mean to offend anyone here, but my loving husband has been preparing his secret recipe Caesar Salad for our friends and family most every week-end for at least 25 years….raw eggs and all….with no one ever getting sick. What are the odds??
Sherry says
¸¸.•*¨*•♫♪ Happy Birthday to you !!!!! ♪♫•*¨*•.¸¸♥ ¸¸.•*¨*•♫♪ Happy Birthday to you! ¸.•*¨*•♫♪ Happy Birthday dear Keeeeevvviiiiiiinnnnnn ! ¸.•*¨*•♫♪ Happy Birthday to you !!!!! ♪♫•*¨*•.¸¸♥ ¸¸.•*¨*•♫♪
Sorry this is a belated birthday greeting! I cat and dog could not get together on the accompaniment…..Labrador retriever kept beating her tail to the beat and the cat was meowing harmony…..did you like it???
Sherry says
Oh, and on a gardening note, I have dandelions growing in my grass here in SW Michigan. Guess pulling them is better than blowing 2′ of snow off my drive!!!
Kay Hirai says
Hi Kevin,
I buy pasteurized eggs from my grocery store. Are they safe to use in this recipe?
Kevin Lee Jacobs says
Hi Beverly – Let me know how the mousse turns out for you!
Hi Badger – Glad you liked the mousse recipe I posted back in 2012. This 2015 version has its own, unique deliciousness.
Hi Nancy R – Thanks for providing the egg info!
Hi Belinda – Excellent point. I regularly eat raw organic eggs from local, free-range chickens, and have never become ill.
Hi Sherry – Give my regards to your pooch and kitty!
Hi Kay Hirai – Yes, you can use pasteurized eggs in this recipe. (See comment number 8 from Nancy R.)
Kate says
This looks so fabulous Kevin!
I’m going to make this as I love caramel and chocolate.
My eggs are organic (sometimes store bought) but usually they straight from local free ranging chickens.I’ve never had a problem either. However, my mum bought a dozen eggs at a grocery store to boil – and after being bioled, they were bad within a few days. I’ll stay with my natural sources.
Many thanks!
Sharon Bender says
Thank you, Kevin, for another mouth-watering recipe I must try in the new year! I, too, love your blue bird china & would love to know the brand. Thanks & Happy Christmas, Kevin!
mary ann hanks says
Kevin to the rescue…..have been agonizing over making a dessert…..everyone loves chocolate and this will be easy and a treat for me……best wishes to you, the silver fox and lily the beloved beagle……..
Gloria Gellman says
Yum! I love chocolate mousse. this looks fabulous! Merry Christmas!
Ava says
Kevin, I need 12 servings for a party. Should I make this twice…..or can I double the ingredients ? I looks perfect for my party.
Sheri says
The only problem I see is that my tongue can not reach the bottom of the bowl!
Kevin Lee Jacobs says
Hi Ava – I can’t say for certain, but I think you could make one batch with double the ingredients. That’s what I’m planning to do when I re-make this dessert for a Christmas dinner party.
Rita says
Great dessert. Will try it. Merry Christmas to you and your family. i certainly enjoy your website.
Deborah R says
I don’t have a polka dotted spatula – a food faux pas I will correct as soon as possible – but I’m hoping my old blue, green and white striped standby spatula will work. I intend to find out!
Deborah R says
I love those blue & white custard cups. What pattern is that?
Teresa says
Wow, this sounds so good! I can’t wait to try it. We do not worry about raw eggs, as they come from our very own ‘girls’ and are quite safe. Would it be okay to use unsalted butter and just add a little more salt? Thanks for all our great recipes. I enjoy making and sharing them!
Kevin Lee Jacobs says
Hi Deborah R – So glad you like the blue and white cups. I’ll try to find a source for you.
Hi Teresa – Jealous that you have your own backyard hens! If using unsalted butter, just increase the amount of salt. You can certainly use even more salt than I did, especially if you like salted caramel!
Addie B in FL says
Ho, ho, ho! I will certainly be trying this recipe during the holidays!
And yes, the bowls are gorgeous, as is everything you own is, it seems 🙂
Happy holidays to you and yours, and please give Lily a scratch between her ears from me (that’s the part they can’t reach, right?
Addie
[email protected] says
Looks great, I think that I just found my New Year’s Eve finally. I’m having eight can I just double it or should I make it twice.
clara adkison says
This is just too sinful for a Sunday!!
Jo-Anne Collis says
We will be going to my friend, Brigitte’s/Ruedi’s home…a Swiss home…where food is wonderfully delicious…….always……….I will make this dessert for her and her company for New Year’s…thank you , Kevin….looks great!
Lisa in CO says
YUM! Will try this recipe too! Thank you!
Brenda Johnson says
I am quite certain this is what angels eat!!!! Light and fluffy- just heavenly!!!! The salt in this recipe really keeps it from being “too” sweet…and the caramel is such a rich addition to this dark chocolate mousse- really elevates it to new heights!!! What a special dessert this will be to serve to guests and loved ones as we gather for the holidays! Thanks for sharing Kevin!!
Janet Metzger says
Thanks for this recipe AND the glogg! ENJOY!
Janet
Kim says
Kevin, would this recipe work if I just put all of it in one larger bowl for people to share? If so would any adjustments need to be made?
Looks delicious by the way!
Kevin Lee Jacobs says
Hi Kim – Yes, you absolutely can serve this from one bowl instead of making individual servings. I should have mentioned this perk in the step-by-step above. Enjoy the mousse!
Trudi says
aaaaaand another shout out for the beautiful bowls. so perfect for this perfect dessert!
Susan says
Kevin, how far ahead can this dessert be made?
Kevin Lee Jacobs says
Hi Susan – This will be my Christmas dessert. I’ll make it 24 hours in advance of serving.
Marie says
Getting email from you always makes me happy! All your recipes are great. I have arthritis in my knees, but after seeing your gardens I always get in my gardens and do something. Thanks for making an old gal dream about gardening and believing in the mystery in a garden. Hugs
Becky says
I made this for our Christmas Day buffet. I put the mousse into 12 shooters and still had enough for 4 small ramekins. A squirt of whipped cream and a tiny mint leaf added made for an enticing dessert. it was delicious!