White chocolate Caramel Mousse

Step by step: White chocolate Caramel Mousse

• Step1

  Bloom 4 grams of gelatin sheets in cold water. If you are using granulated gelatin, bloom it in 40 ml (1.5 fl oz) of cold water.

• Step2

  Melt 200 grams (7 oz) of white chocolate in a bowl set over barely simmering water. Heat 200 ml (1 cup) of heavy cream until its almost simmering.

• Step3

  Place 50 grams (2 oz) of sugar in a saucepan, and heat over medium heat until it melts and turns to a deep amber color. Carefully, gradually pour the cream into the caramel- stirring constantly. Turn off the heat.

• Step4

  Separate five eggs. We will only use the egg yolks for this recipe. Visit our website to find recipes to use up leftover egg whites, like Brutti ma Buoni cookies (hazelnut meringue cookies), Coconut macaroons and more.

• Step5

  Place the egg yolks in a bowl, and gradually whisk the hot caramel into the yolks. Return to the saucepot, and cook the mixture to 68-70°C (155°F), stirring constantly.

• Step6

  Transfer to a mixer bowl, and whip on high speed.

• Step7

  Add the melted white chocolate into the whipping caramel mixture, and whip for another minute. In the meantime, strain and melt the gelatin sheets in a bowl set over simmering water. (If you are using granulated gelatin, no need to strain the gelatin before melting it.)

• Step8

  Add the melted gelatin and whip the mixture until combined.

• Step9

  In a separate bowl, whip 600 grams (2.5 cups) of heavy cream until stiff.

• Step10

  Gently fold the whipped cream into the chocolate- caramel mixture until fully incorporated. Pipe or spread immediately.

• Step11

  Serve this delicious white chocolate caramel mousse as a dessert, or use to fill cakes and pastries. Visit our website to find a chocolate Bavarian cream recipe, Daniella torte (chocolate mousse and hazelnut sponge cake), and for other recipes.