Salted Butter Caramel-Chocolate Mousse
With butter-and-cream richness, bittersweet notes from the chocolate and caramel, and sea salt to cut through the sugar, this simple six-ingredient dessert from “My Paris Kitchen” by David Lebovitz is far greater than the sum of its parts. You can whip the egg whites by hand using a whisk, or use a handheld or stand mixer. Whatever method, make sure the bowl and whisk are perfectly clean and free of any residual oil, which will prevent the egg whites from achieving maximum loft. (Note that the eggs here are not cooked.) Fleur de sel is a hand-harvested, somewhat coarse-grained sea salt from France. Just about any variety of finishing sea salt can be substituted, but don't use very coarse salt (the type meant for grinding). The salt particles in the mousse don't fully dissolve; the little bursts of salinity are what makes this dessert so unique and delicious.
Servings: 6
Ingredients
- ½ cup white sugar (104 grams)
- 3 tablespoons salted butter cut into ½-inch cubes
- ¾ cup heavy cream
- 6 ounces bittersweet chocolate or semisweet chocolate, chopped
- 4 large eggs separated
- ¼ teaspoon fleur de sel generous (see note)
Instructions
Make the caramel:
- Spread the sugar evenly over the bottom of a medium sauté pan or wide medium saucepan, then set the pan over medium heat.
- As the sugar begins to melt at the edges, use a silicone spatula to push the liquefied sugar toward the center.
- Continue to cook, stirring gently, until all the sugar is melted, caramelizes to a deep amber color and begins to smoke, 3 to 5 minutes.
- Remove the pan from the heat, quickly add the butter and stir until melted.
- Gradually whisk in the cream and continue to whisk to dissolve any hardened bits of caramel.
Stir in the chocolate and cool:
- Once the cream mixture is smooth, add the chocolate and stir gently until melted and smooth.
- Transfer the mixture to a large bowl and cool to room temperature, stirring occasionally.
Incorporate the eggs:
- Whisk the egg yolks into the room temperature chocolate mixture.
- In another large bowl, whip the egg whites until they hold stiff peaks.
- Using a silicone spatula, fold about ⅓ of the whites into the chocolate mixture, sprinkling in the fleur de sel.
- Fold in the remaining whites just until no streaks of white remain.
Chill and serve:
- Divide the mousse into serving glasses or bowls, or transfer it to a large serving bowl.
- Cover and refrigerate for at least 8 hours or up to 24 hours before serving.
Video
Notes
- Don't overwhip the egg whites; stop whisking when they hold stiff peaks. Overbeaten egg whites appear dry and won't incorporate well with other ingredients.