Caramel mousse from la Pause Chocolat Thé
The caramel mousse is a recipe from La Pause Chocolat Thé
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- 75 g liquid cream
- 75 g milk
- 30 g egg yolks
- 15 g sugar
- 2.5 g gelatine
- 15 g water
- 350 g caramel chocolate
- 270 g whipped cream
- 85 g dulcey balls
Bring the liquid cream and the milk to the boil.
Pour the egg yolks mixed with the sugar into the mixture.
Boil the mixture at 82-84°C.
Sieve and add the gelatine.
Start melting the chocolate and gradually add the custard to obtain an elastic and glossy texture.
When the mixture reaches 40-45°C, add the whipped cream.