Salted caramel mousse
This is a new way to enjoy a classic dessert. It combines the delicious flavours of dark chocolate and smooth salted caramel.
2tbsps cocoa powder
50g/2oz caster sugar
200ml/8floz double cream
125g/5oz caster sugar
100ml/4floz double cream
175g/7oz gluten-free flour
50g/2oz caster sugar
25g/1oz dark chocolate drops
Pinch of sea salt flakes
- To prepare the chocolate mousse, dissolve the cornflour, sugar and cocoa in a little of the milk.
- Pour the remaining milk into a pan and heat gently.
- Stir in the cornflour mixture, cook until thick and then add the butter, stirring continuously until it’s completely mixed.
- Pour into a bowl and leave to chill.
- For the salted caramel, put the sugar in a heavy based pan with the water. Place over high heat and swirl the pan gently until the sugar melts.
- Continue cooking the sugar until it starts to colour, all the while swirling the pan until molten sugar is totally fluid and evenly coloured.
- Add the cream to the molten sugar in a steady stream. It will bubble vigorously, so you need to keep stirring until you have a golden and smooth caramel sauce with no lumps. Sprinkle in the salt and leave to cool.
- For the base, place the flour, butter and sugar into a bowl. Rub together to make a loose dough, lay out on a tray and place in your pre-heated oven. Bake at 190°C (Gas Mark 5) for 15 minutes until crisp and golden, then leave to cool.
- Once cool, crush the biscuit before spooning into serving glasses.
- To make the mousse, whip the cream until it forms soft peaks and add a third of it to the chilled cocoa mixture. Stir to loosen the mixture.
- Add the remaining cream mixture in two batches, stirring well between each batch.
- Spoon the mousse into the serving glasses, on top of the crushed biscuit base.
- Use a piping bag to drizzle the salted caramel over the top of the mousse in an even layer. Swirl the glass slightly to ensure the caramel covers the mousse evenly.
- Decorate with a few chopped chocolate drops and a sprinkle of sea salt flakes.