Who doesn’t love a silky, indulgent mousse?! Even better when it’s made from two ingredients, including caramelised white chocolate. This Caramilk mousse is sure to delight with every bite.
Servings
4
Prep time
Cook time
Recipe
GF, V
Ingredients
- 180g Caramilk chocolate, roughly chopped
- 1½ cups cream
Method
- Place the Caramilk pieces in a heatproof bowl over a saucepan of simmering water until melted, stirring occasionally. Let the chocolate cool slightly while you whip the cream.
- Whip the cream to stiff peaks and remove half a cup to set aside.
- Slowly add the remaining cream to the chocolate, one spoonful at a time, until about half remains.
- Fold the remaining cream into the chocolate mixture.
- Spoon into dessert coupes and then chill for at least 2 hours.
- Pipe the reserved whipped cream on top before serving.
- Note: Adding the cream to the chocolate slowly drops the temperature and creates a silky finish. If you add the warm chocolate to the cold cream in one go, it will go lumpy.
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