Total Time
40mins
Prep 25 mins
Cook 15 mins

Ingredients Nutrition

Directions

  1. In a 3-4 qt saucepan over low heat, stir sugar and water until it looks clear.
  2. Increase heat to high and boil without stirring until dark golden brown (about 10 minutes).
  3. Occasionally brush sugar crystals down sides of pan with a wet pastry brush.
  4. When mixture begins to caramelize around edges of pan, gently swirl pan to ensure even caramelization.
  5. Remove from heat and immediately and slowly add 3/4 cup cream (mixture will bubble up).
  6. Stir gently until smooth.
  7. Let cool 5 minutes and then stir in chocolate until well blended.
  8. Transfer mixture to a large bowl and let cool to room temperature (about 1 hour) Stir in Frangelico (if using).
  9. In another bowl whip 1 cup of cream to firm peaks.
  10. Gently fold 1/3 of cream into the chocolate mixture, then fold in remaining cream until no white streaks remain.
  11. Spoon mousse into dessert cups/glasses and chill for 1 hour or up to 1 day.
  12. Garnish with berries or chocolate shavings if desired.

Reviews

(1)
Most Helpful

Excellent, but a little different method of making chocolate mousse. Very intense chocolate flavor with hint of caramel and nice, velvety texture. I might try reducing chocolate to 2-3 oz, next time. I served these with added whipped cream on top, to contrast the strong flavor. Top notch! PS. Adapted from MeanChef.

rosslare February 08, 2008

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