Easy Caramello Chocolate Mousse

Total Time
2hrs 10mins
Prep
10 mins
Cook
2 hrs

A friend in New Zealand taught me this recipe. It's great because anyone can make it & there are only two ingredients.

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Ingredients

Nutrition
  • 250 g Cadbury Caramello chocolate bars, broken into squares (I think Hershey make caramello chocolate in the USA)
  • 300 ml whipping cream (unwhipped)

Directions

  1. Melt the chocolate in the top of a double boiler, stirring constantly until there are no lumps.
  2. Add 150ml of the cream and stir to combine.
  3. Put to one side until the mixture is cool (I have even cheated if I am in a hurry& put this in the fridge/freezer, but just watch it doesn't freeze otherwise it will be ruined).
  4. When cool, whip the remaining cream in a bowl.
  5. Spoon the chocolate mixture into the whipped cream, and fold until well combined.
  6. Cover with plastic wrap and leave in the fridge until set.
  7. You can also pour this into individual ramekins if you are having a dinner party, and then garnish with chocolate shavings before serving.
  8. This is really quite rich so a little goes a long way.
  9. You can also use mint chocolate (with a flowing centre) but the caramello tastes much better.
Most Helpful

4 5

I did use Caramello bars and served mine with Pirouline cookies...a double whammy of sweetness. Very rich dessert which I will make again but in smaller portions. TFS Made this for ZWT3 Australia/New Zealand Dessert Challenge.

4 5

LittleKiwiChook, I can't easily lay my hands on Caramello chocolate, so used the very very closest possible equivalent here called: "Dove". The result is a sweet, very rich, choco/caramel mousse that has the consistancy of very thickly whipped cream, is totally and brilliantly easy to make, and with a very small prymid of grated chocolate heaped on each ramekin made for lots of admiring noises from our taste testng guests when I brought them to the table on a tray. Mine needed some extra time in the fridge so that they weren't totally liquid, that could have been caused by using a different brand of chocolate (more/less cocofat maybe??)The taste was smooth and delicious, quite a lot sweeter than all my other mousse recipes that contain eggs.(I don't mean it was less in any way... only different) It's deceptively rich and while the portions looked small-ish in the 7 ramekins I put it into, everyone agreed that it ended up being a perfect amount to be satisfying since too much of this would be overpoweringly sweet. As per my page guide: this recipe gets a well deserved 4 stars. Many Thanks for sharing the recipe :)