Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, caramel chocolate mousse. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look 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 popular of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Caramel Chocolate Mousse is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this recipe, we have to first prepare a few components. You can cook caramel chocolate mousse using 6 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Caramel Chocolate Mousse:

1. Prepare 2 cups heavy whippung cream, cold
2. Take 8 ounces marscapone cheese, at room temperature
3. Make ready 1/2 cup confectioner's sugar
4. Prepare 1 teaspoon vanilla extract
5. Take 1/8 teaspoon salt
6. Get 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 This recipe was originally made with milk chocolate, but after a little consideration I decided a more complex, bitter chocolate would be great to off-set the sweetness of the caramel and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.

So that is going to wrap it up with this exceptional food caramel chocolate mousse recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!