Dark Chocolate Mousse with Honey Salted Caramel
Rich, airy dark chocolate mousse layered with homemade honey salted caramel and finished with a thin, crisp chocolate shell. It’s an indulgent dessert with silky mousse, buttery caramel and the satisfying snap of tempered chocolate in every spoonful.
Ingredients
For the chocolate mousse
- 242 g dark chocolate 50 to 70% cocoa, finely chopped
- 500 ml double cream divided
- 52 g caster sugar
- 2 eggs separated
- 1 tsp vanilla extract
- ½ tsp instant espresso powder
- 1 pinch salt
For the honey salted caramel
- 125 g caster sugar
- 2 tbsp water
- 2 tsp honey
- 50 g salted butter cubed
- 100 ml double cream warmed
- ½ tsp flaky sea salt
For the chocolate shell
- 125 g dark chocolate 50 to 70% cocoa, finely chopped
Instructions
Make the chocolate mousse
- Melt the dark chocolate gently over a bain-marie or in short bursts in the microwave. Set aside.
- Place the egg yolks and 100 ml of the double cream in a heatproof bowl over a saucepan of gently simmering water. Whisk continuously until the mixture reaches 71°C.
- Gradually whisk the warm egg yolk mixture into the melted chocolate until smooth. Stir in the vanilla extract, espresso powder and a pinch of salt. Allow the mixture to cool until barely warm.
- Place the egg whites and caster sugar in a clean heatproof bowl over a bain-marie. Whisk continuously until the mixture reaches 71°C and the sugar has dissolved.
- Remove from the heat and whisk to glossy peaks, allowing the meringue to cool as you whip.
- In a separate clean bowl, whip the remaining 400 ml double cream to soft peaks.
- Gently fold the whipped cream into the chocolate mixture in two additions.
- Fold in the whipped egg whites in two additions, taking care not to knock out too much air.
- Divide the mousse between six serving glasses or bowls. Refrigerate for at least 3 hours, or until set.
Make the honey salted caramel
- Add the caster sugar and water to a heavy-based saucepan. Gently swirl to moisten the sugar evenly.
- Heat over medium heat without stirring. If sugar crystals form on the sides of the pan, carefully brush them down with a wet pastry brush.
- Once the syrup begins to colour, gently swirl the pan as needed. Continue cooking until the caramel reaches a deep amber colour.
- Remove the pan from the heat and carefully stir in the honey, followed by the cubed butter. The mixture will bubble vigorously.
- Gradually pour in the warm cream, stirring carefully until smooth.
- Stir in the flaky sea salt.
- Allow the caramel to cool until thickened but still pourable. Spoon a thin layer over each chilled mousse and refrigerate until the caramel has cooled and set.
Make the chocolate shell
- Ensure the caramel layer is completely cool and set before adding the chocolate.
- Melt two-thirds of the finely chopped dark chocolate gently, heating it to approximately 45 to 50°C.
- Remove from the heat and add the remaining chopped chocolate, stirring until melted and the temperature drops to approximately 27 to 28°C.
- Gently rewarm the chocolate to approximately 31 to 32°C, following the recommended working temperature for your chocolate.
- Spread a thin layer of tempered chocolate over the caramel on each mousse.
- Leave at cool room temperature until the chocolate sets into a thin, crisp shell. Refrigerate the finished desserts until serving.
Notes
- Chocolate: Choose a good-quality dark chocolate containing 50 to 70% cocoa for a balanced, rich flavour.
- Caramel: Use a deep saucepan because the caramel bubbles vigorously when the butter and cream are added.
- Chocolate shell: Keep the layer thin so it cracks easily under a spoon.
- Make ahead: Prepare the mousse and caramel in advance, then add the chocolate shell once the caramel has set.
- Egg safety: Use commercially pasteurised eggs or pasteurised egg products, particularly when serving anyone at higher risk from foodborne illness. Heating eggs to 71°C without holding them there for a validated time does not guarantee pasteurisation.
- Keep refrigerated until serving.