Salted Caramel Chocolate Mousse
This mousse is a make-ahead dessert for when people are coming over. Folding whipped cream and egg whites through the chocolate keeps it light rather than heavy, and the caramel and sea salt do the rest. Chill it for a few hours so it sets properly.
Ingredients
Makes 9 servings
- 253g Dark chocolate
- 422ml Thickened cream
- 211g Caramel condensed milk
- 5 egg whites
- Sea salt flakes, to taste
- 42g Caster sugar
Method
- Melt dark chocolate over a double boiler or in short microwave bursts, stirring until smooth. Let cool slightly. Stir caramel condensed milk into the chocolate and season with sea salt flakes to taste.
- Whip cream to soft peaks and fold into the chocolate mixture. In a separate clean bowl, whisk egg whites with caster sugar to stiff peaks, then gently fold into the chocolate mixture in two additions.
- Spoon into serving glasses and refrigerate for at least 2 hours until set. Finish with a small pinch of extra sea salt flakes before serving.
Nutrition
Per serving: 420 kcal · 6.7g protein · 32.8g carbs · 27.5g fat