Salted caramel chocolate mousse

Name: Salted caramel chocolate mousse
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Ingredients: 6 tbsp Waitrose 1 salted caramel dipping sauce; 150 g Lindt Excellence caramel with a touch of sea salt dark chocolate; 25 g salted butter; 5 eggs, separated; 3 tbsp golden caster sugar; 1 pinch sea salt; squeeze lemon juice

This beautifully light, rich, and creamy dessert is perfectly simple for wowing your guests at a dinner party. It works perfectly all year round, with the chocolatey flavour bringing a warm richness in the winter, and the texture of the mousse giving it a lightness that's suitably summery.

4.5 out of 5 stars(2) Rate this recipe

Gluten freeVegetarian

Makes6
CourseDessert
Prepare15 mins
Cook5 mins
Total time20 mins
Pluschilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

6 tbsp Waitrose 1 salted caramel dipping sauce
150g Lindt Excellence caramel with a touch of sea salt dark chocolate
25g salted butter
5 eggs, separated
3 tbsp golden caster sugar
1 pinch sea salt
squeeze lemon juice

Divide the salted caramel sauce between 6 x 175ml ramekins or glasses. Set a heatproof bowl over a pan of barely simmering water (making sure it doesn’t touch the water). Break the chocolate into small pieces and put it in the bowl with the butter, stirring occasionally, until melted. Lift the bowl from the pan, stir in 1 tbsp just-boiled water and set aside.
Put the egg yolks and 1 tbsp sugar in a large, clean bowl and set over the pan of barely simmering water. Using electric beaters, whisk for 3-4 minutes, until pale and thickened. Take off the heat and stir the chocolate mixture through the egg mixture.
Put the egg whites in a clean bowl with the salt and lemon juice. Clean the beaters, then whisk the egg whites to stiff peaks. Beat in the remaining 2 tbsp sugar, until firm and glossy.
Stir ⅓ of the beaten egg white through the chocolate mixture to loosen, then carefully fold in the remaining egg white, trying to retain as much air as possible. Pour or spoon the mousse into the ramekins or glasses and chill for at least 4 hours, or ideally overnight, until set. Sprinkle the tops with a little more sea salt before serving, if liked.

Typical values per item when made using specific products in recipe