Salted Caramello Mousse
Search results for Salted Caramello Mousse
Ingredients
What you need
180g CADBURY DAIRY MILK Caramello , broken into pieces
1 cup thickened cream, softly whipped
2 eggs, separated
100g CADBURY DAIRY MILK Caramello , extra, roughly chopped, for serving
Salt flakes, for serving
180g CADBURY DAIRY MILK Caramello , broken into pieces
1 cup thickened cream, softly whipped
2 eggs, separated
100g CADBURY DAIRY MILK Caramello , extra, roughly chopped, for serving
Salt flakes, for serving
Salted Caramello Mousse
Search results for Salted Caramello MousseIngredients
What you need
180g CADBURY DAIRY MILK Caramello , broken into pieces
1 cup thickened cream, softly whipped
2 eggs, separated
100g CADBURY DAIRY MILK Caramello , extra, roughly chopped, for serving
Salt flakes, for serving
180g CADBURY DAIRY MILK Caramello , broken into pieces
1 cup thickened cream, softly whipped
2 eggs, separated
100g CADBURY DAIRY MILK Caramello , extra, roughly chopped, for serving
Salt flakes, for serving
If your favourite flavour is Caramello then you'll love this decadent mousse with a sprinkle of salt!
Method
1. MELT the chocolate gently in a bowl over simmering water. Set aside to cool for 15 minutes.
2. WHISK the egg yolks into the chocolate, then fold in the cream. Beat the egg whites until soft peaks form. Stir one third of the whites into the chocolate to loosen, and then fold in the remaining whites. Spoon into small serving glasses and chill until required.
3. TOP each mousse with extra Caramello and a few salt flakes.
Note: For an extra special treat/grown up dessert, why not spoon the mousse into prepared chocolate cups then refrigerate until required.
2. WHISK the egg yolks into the chocolate, then fold in the cream. Beat the egg whites until soft peaks form. Stir one third of the whites into the chocolate to loosen, and then fold in the remaining whites. Spoon into small serving glasses and chill until required.
3. TOP each mousse with extra Caramello and a few salt flakes.
Note: For an extra special treat/grown up dessert, why not spoon the mousse into prepared chocolate cups then refrigerate until required.
