Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, caramel chocolate mousse. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Melt chocolate over very low heat or in a double boiler or microwave. Add remaining whipped cream and gently fold, just until combined. Scoop mousse with a spoon dipped in a hot water.

Caramel Chocolate Mousse is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Caramel Chocolate Mousse is something which I’ve loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have caramel chocolate mousse using 6 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Caramel Chocolate Mousse:

1. Take 2 cups heavy whippung cream, cold
2. Make ready 8 ounces marscapone cheese, at room temperature
3. Take 1/2 cup confectioner's sugar
4. Prepare 1 teaspoon vanilla extract
5. Make ready 1/8 teaspoon salt
6. Make ready 16 Lindor Caramel filled Truffled

Fold in the remaining whites just until no streaks of white remain. Place over low heat, stirring with a metal spoon until the sugar has dissolved and the syrup has become clear. In a heavy saucepan, combine the milk, marshmallows, chocolate chips and butter; cook and stir over medium heat until marshmallows are melted and mixture is smooth. Remove from the heat; stir in vanilla.

Instructions to make Caramel Chocolate Mousse:

1. Melt truffles in a microwave safe bowl just until melted. It takes only about 25 seconds, stir until smooth
3. In a large bowl beat cream until it holds its shape
4. In another bowl beat marscapone, sugar, vanilla and salt until smooth
5. Combine cooled to room temperature melted truffles into marscapone and blend
6. Fold truffle/marscapone mixture into whipped cream in 3 additions and fold in until uniform in color
7. Garnish with whipped cream and a whole truffle
8. Spoon ito decorative glasses and refrigerate at least 2 hours to set up before serving

Cool to room temperature, stirring several times. Recipe by Trish Deseine via The Wednesday Chef. This recipe was originally made with milk chocolate, but after a little consideration I decided a more complex, bitter chocolate would be great to off-set the sweetness of the caramel and saltiness added by, well, the salt. If there are some caramel pieces in the caramel cream, place the saucepan over low heat and whisk until it melts and is incorporated. It that doesn't do the trick fully, then strain the cream over a clean bowl.

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