Prep 25 mins
Cook 15 mins
- 1 1⁄4 cups sugar
- 1⁄2 cup water
- 3⁄4 cup heavy cream
- 4 ounces bittersweet chocolate, finely chopped
- 2 tablespoons Frangelico (optional)
- 1 cup heavy cream
- berries (to garnish)
- chocolate shavings (to garnish)
- In a 3-4 qt saucepan over low heat, stir sugar and water until it looks clear.
- Increase heat to high and boil without stirring until dark golden brown (about 10 minutes).
- Occasionally brush sugar crystals down sides of pan with a wet pastry brush.
- When mixture begins to caramelize around edges of pan, gently swirl pan to ensure even caramelization.
- Remove from heat and immediately and slowly add 3/4 cup cream (mixture will bubble up).
- Stir gently until smooth.
- Let cool 5 minutes and then stir in chocolate until well blended.
- Transfer mixture to a large bowl and let cool to room temperature (about 1 hour) Stir in Frangelico (if using).
- In another bowl whip 1 cup of cream to firm peaks.
- Gently fold 1/3 of cream into the chocolate mixture, then fold in remaining cream until no white streaks remain.
- Spoon mousse into dessert cups/glasses and chill for 1 hour or up to 1 day.
- Garnish with berries or chocolate shavings if desired.
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.