Friday, December 13, 2019

Caramel Mousse

Well, at this time of the year, many of you may think about a special menu for Christmas and New year's party.


So this time, I think it's a cute menu that's very suitable for a party, as it can be prepared ahead of time. The ingredients and how-to might be very long, but the fact is it's not difficult. After making the caramel mousse, you can freeze it (cover it completely) for up to 1 week! 
Then on the day of serving, making the chocolate glaze, and serve! Very easy, right? 
This time I didn't list the liquor in the ingredient list but if you want to add more punch into this dessert, just drizzle it over the cake (or brownie) before placing the caramel mousse over it. There are many flavors that are good for the caramel: Chocolate, coffee, caramel, or nut, just use the one that you love (or have).
This time I use Rich's Gourmet Trio, I can whip it immediately. but for other whipping creams, refrigerate for 30 minutes before whipping.


Caramel mousse
Makes 8 pieces


Creamy chocolate insert 
1 ...................... Egg yolk
10 g ................. Granulated sugar
60 g ................ Rich's Gourmet Trio (whipping cream)
50 g ................ Milk
50 g ................ Dark chocolate 

Creamy Caramel 
2 tsp ............... Water
100 g ............... Granulated sugar
100 g ............... Rich's Gourmet Trio (whipping cream)
80 g ................. Unsalted butter
......................... Pinch of salt
2 ...................... Egg yolks

Caramel mousse
1 recipe ............ Creamy Caramel 
5 g .................... Gelatin 
100 g ................ Rich's Gourmet Trio (whipping cream)
200 g ................ Rich's Gourmet Trio (whipping cream)

White chocolate Glaze
70 g .................. White chocolate 
70 g .................. Rich's Gourmet Trio (whipping cream)

For serving
.......................... Chocolate cake or brownie



Make creamy chocolate insert:


Mix together Rich's Gourmet Trio and milk, then heat in a microwave  (600W) for 1 minute.
Meanwhile, put an egg yolk and sugar into a pan, whisk to combine.
Pour hot milk mixture into the pan, whisk all the time.


Place over low heat. Whisk until it reached 82℃.


Put dark chocolate into a bowl. 
Pass through a sieve into the chocolate bowl.


 Whisk slowly until smooth, let the mixture cool completely.


 Pipe into 3cm hemisphere silicone molds. Freeze until firm.


 When firm, press 2 hemispheres together to create sphere shape. Freeze until firm.

Make creamy caramel:


Heat Rich's Gourmet Trio in a microwave  (600W) for 50 seconds.
Meanwhile, put sugar and water into a pan, place over medium heat until the mixture turns into an amber color.
Pour hot Rich's Gourmet Trio into the pan, mix until smooth.


 Remove from the heat, mix in the salt and butter.


 And mix in egg yolks.


 Pass through a sieve into a bowl, and let it cool completely.

Make caramel mousse:


 Bloom the gelatin in a bowl of ice-cold water for at least 5 minutes.


 Heat 100g of Rich's Gourmet Trio in a microwave  (600W) for 50 seconds.


Remove the gelatin from the water and squeeze to remove excess water.
Put into the Rich's Gourmet Trio and stir until melt.


 Mix the gelatin mixture with 200g of Rich's Gourmet Trio.

Note: By using Rich's Gourmet Trio, I can whip it immediately. but for other whipping creams, refrigerate for 30 minutes before whipping.

 Whip until soft peaks formed.


 Fold 1/3 of the whipped cream into the creamy caramel mixture.


 Then pour it back into the whipped cream bowl.


 Fold to combine.


 Pipe the caramel mousse into 8 (7 cm hemisphere) silicone molds. 
Then, press creamy chocolate into the center.


 Freeze until firm.

Make white chocolate glaze:



Heat Rich's Gourmet Trio in a microwave  (600W) for 50 seconds.
Then mix with white chocolate.


 Stir until combined, and let it cool to 35℃.

 Remove the caramel mousse from the molds, and pour the chocolate glaze over the mousse, let the glaze set slightly.



Place the caramel mousse over a piece of chocolate cake (or brownie), decorate and serve.



3 comments:


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  2. Oh My
    so delicate and too lovely to eat
    Thankyou for sharing
    Regards Mrs Singh

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