Chocolate Mousse

1 1/4 cups cane sugar
non-organic C&H
1 1/4 cups water
1 pinch salt
6 tbsp butter
cut into tablespoons
1/2 cup heavy whipping cream
1/2 tsp vanilla extract
1 pinch flaky salt
7 oz dark chocolate
or bittersweet
2 tbsp milk
1 whole egg yolk
4 whole egg whites
1 pinch salt
2 tbsp sugar
  • stainless steel saucepan
  • ramekins (8-10) or one large tart pan
  • double boiler (or metal/glass boiler atop a saucepan)
  • electric mixer
  • large spatula
A rich and elegant dessert that is easier than it appears. When preparing caramel it is imperative to use non-organic, white cane sugar and to avoid stirring the mixture.
For the Caramel
In an even-heating saucepan (stainless steel is great) add the sugar and salt and stir together. Distribute the water around the edge of the pan and tilt so that the edge of the sugar is moistened.
Place over medium-low heat and allow to cook, without stirring until the mixture turns an amber-brown. Tilt the pan if it is melting unevenly, but resist stirring.
Once it has reached a desired darkness, remove from the heat and stir through the butter to melt.
Follow with the cream and vanilla and stir until smooth.
Pour into the base of 8-10 ramekins or serving vessels (or one large tart pan) and sprinkle with the flaky salt.
Place in the refrigerator to firm up, while preparing the mousse.
For the Chocolate Mousse
Begin by melting the chocolate in a double boiler (or in a metal or glass bowl positioned atop a saucepan filled with a shallow amount of water; the steam will heat the bowl enough to indirectly melt the chocolate).
Once the chocolate has melted, remove from heat and stir through the milk and egg yolk; set aside.
With an electric mixer, beat the egg whites until they hold soft peaks.
Add the sugar and a dash of salt and whisk slightly more.
Use a large spatula to fold the egg whites through the chocolate mixture until blended, but still light.
Finally, scoop atop the caramel and place into the fridge.
Allow to firm up for at least one hour further and then serve.