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Salted Caramel Chocolate Mousse Recipe

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[youtube https://www.youtube.com/watch?v=Hnc-NO3w020&w=560&h=315]

welcome friends welcome back to the kitchen we've been making a lot of ice cream which leaves me with a lot of egg whites so today I'm going to make a salted caramel chocolate mousse from way back on our channel but the original recipe used whole eggs I'm gonna give it a go today just with egg whites and see what happens so we're gonna start out by making the caramel caramel caramel so we're gonna start out by making the caramel and in this pot I have put the white sugar I've got it over sort of a medium-high heat and I'm just going to wait for it to dissolve or liquefy and achieve the caramel color that I'm looking for and don't be afraid to stir this if you feel like you need to sugar crystals in this instance aren't going to be a problem since we're going to be putting in cream and butter so stir it together if you must just keep an eye on it and don't let it burn and of course you also need to decide how caramel e you want your caramel okay I'm gonna pull it off it is dark enough for me and I don't want to over darken it so that it burns next in is some butter and you want to stir the butter in and fully dissolve it it's gonna foam up don't worry it'll be fine it's going to stay hot for quite some time depending on your pot however your pot is once the butter is mostly stirred in I'm going to add a salt and some cream and it could seize at this point so you want your cream to be warm and you just keep stirring it in and if it seizes completely you can put it back on the heat at this point ours did not okay we've got a nice caramel sauce go in there next is the chocolate now you could use any chocolate you want if you like milk chocolate use milk chocolate if you want dark super dark bitter chocolate use that what's important is use a quality chocolate use a quality chocolate that you want to eat so I'm going to put the chocolate in and I'm keep stirring this until it's fully melted then I'm going to pour it into a mixing bowl and allow it to cool until it comes to room temperature okay now that this is down to room temperature we can beat the egg whites and I'm not going to add anything to them I'm not going to put in cream of tartar or salt or sugar anything like that I'm just going to whip them up to stiff peaks I think that's good so the next step is to fold these into the chocolate mixture and whenever you're folding egg whites in whatever I'm folding egg whites in I usually stir it in fairly vigorously the first third just to loosen up what's in the bowl already I don't worry about deflating the egg whites I just want to loosen up the chocolate because the chocolate here is fairly stiff so stir away and once that's mixed in now we carefully fold in the second third and then the final third and now we're trying to definitely keep those egg whites from deflating it's going to be tough do your best now I think I should get six of these cups so let's see how we can get it in here without making a total mess I am going to put these in the fridge so that they'll set completely you can put a cling film over the top of them if you don't want that little bit of skin to form on the top if you don't care about the skin just put them in the fridge just the way they are and they should be in the fridge probably at least two hours before you serve them and we're gonna find out if leaving those egg yolks out change the end texture I have a feeling it did but we'll find out in a moment come on back for the tasting hey Jules hey Glenn there's a spoon hey friends so hey wait agreed someone here have a spoon so it is a it is a chocolate put it did firm up I was afraid that it wasn't gonna fill because I take out definitely firmed up this is a pudding recipe from way back on the channel that used whole eggs okay I left out the yolks because I used the yolks in an ice cream you're sick well I mean yeah so I wasn't sure what the texture was gonna be like I wasn't sure if it was even gonna work but did what did it mean I can't say it put in it that's it it is a light airy mousse yeah it's not a pudding it's a mousse it's an it's a yeah hmm I can see why you were concerned about it firming up though cuz it's not a texture of pudding it's not a em it's not that liquidy it's it's Airy it's very Airy hmm the texture is amazing the flavor is great the caramel isn't as pronounced so it's a salted caramel chocolate okay the chocolate in this case is a little overpowering but that's the choice of chocolate maybe I didn't choose one that complemented the caramel quite as well hmm for the chocolate flavors amazing it it is it's almost I have to say it's almost too rich like I finally I feel like this might be too much for me it is very would probably be better in the little wet jars that I did the maple putting in a couple weeks ago yeah there's a lot of flavor there you know and you would have this I would have this with something else that would complement and it would be you know a fabulous mixed dessert okay so this is a winner maybe put a little bit of fruit on top some strawberries or some raspberries or blueberries you're doing um maybe do instead of six through 12 so everybody just gets a little taste cuz it it can be overpowering in in richness that being said I keep throwing it I keep eating it I will just keep eating it so I wasn't sure it would work out but it did but another recipe to use just egg white just egg whites so if you're following along and making ice cream just egg whites thank you stopping by and I'm stay safe see you again soon you

Source: Youtube

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