A thick layer of homemade salted caramel topped with a delicious dark chocolate mousse. Aka: the best dessert ever! What’s more, you only need 6 ingredients to make this.
100g (or ½ cup) granulated sugar
2 tablespoons of water
80g (or ⅓ cup + 1 teaspoon) unsalted butter, cubed
180ml (or ¾ cup) heavy cream
a pinch of table salt
120g (or 4.2 ounces) dark chocolate*, chopped
3 large eggs (about 150g total, or 5.3 ounces), divided
* I used chocolate that is 63% cocoa solids
** Or, if you prefer, start by making a dry caramel. Simply leave out the water for a dry caramel.
- In a spotlessly clean, light-colored saucepan (with a capacity of at least 1.5L, or 6¼ cups) combine the sugar and water. Place over low heat, stirring with a metal spoon until the sugar has dissolved and the syrup has become clear. Stop stirring.
- Crank the heat up to medium and allow the syrup to come to a boil. If you want to, you can gently wash down the sides of the pan with a wet pastry brush, to prevent stray sugar crystals from caramelizing or burning on the sides of the pan, and to keep the syrup from crystallizing.
- After about 5 minutes of cooking, the syrup will start to color at the edges. Using a whisk, gently whisk the caramel occasionally while allowing the caramel to reach a dark amber color. If you’re nervous about burning the caramel, you can crank the heat down a bit once the caramel starts to caramelize at the sides of the pan.
- Get full recipe >> Salted Caramel Chocolate Mousse @ thetoughcookie.com