Chocolate and Melting Caramel Mousse

Name: Chocolate and Melting Caramel Mousse
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 4 Portionen
Ingredients: 90 g of 64% dark chocolate; 30 g of butter; 90 g of icing sugar or granulated sugar; 30 g of whole liquid cream (30% fat)

Sweet dessert

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Cook Time

2 h 30 min

Servings

Difficulty

Easy

Prep Time

30 Min

This Thermomix® recipe for Chocolate and Melting Caramel Mousse is ready in 2 h 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This Chocolate mousse with caramel is a true pleasure! I particularly like to make it when I have guests, because it is easy to prepare in advance and is always an eye-catcher. The combination of bittersweet chocolate and creamy caramel is simply irresistible. Preparation with the Thermomix® is child's play and the result is an airy mousse that melts in your mouth. Perfect for special occasions or just when you want to treat yourself. An absolute favorite recipe!

Ingredients (4 ingredients)

90 g of 64% dark chocolate
30 g of butter
90 g of icing sugar or granulated sugar
30 g of whole liquid cream (30% fat)

Preparation (6 steps)

Whipped liquid cream

Thermomix® Setting

2 min/Speed 3.5

Clean the mixing bowl and add the cold whole liquid cream (30% fat). Insert the butterfly and whip for 2 mins/speed 3.5 without heat. Transfer the whipped cream to a separate bowl and refrigerate.

120

Prepare caramel

Thermomix® Setting

8 min/248°F/Speed 1 120

Clean the mixing bowl. Put 90 g sugar in the mixing bowl and caramelize for 8 mins/120°C/speed 1 without a measuring cup. Observe the caramelization process to avoid burning.

480

Refine caramel

Thermomix® Setting

30 sec/Speed 3

Add 30 g butter to the caramel in the mixing bowl and stir for 30 sec/speed 3 until the butter is completely melted and incorporated. Then add 2 tablespoons of the whipped cream and stir in for 10 sec/speed 2.

Melt chocolate

Break 90 g dark chocolate (64%) into pieces and place in a heat-resistant bowl. Pour the hot caramel from the mixing bowl over the chocolate and let it stand briefly so that the chocolate melts. Stir with a spatula until smooth.