Frédéric Bau, École du Grand Chocolat Valrhona

Chocolate Mousse and Creamy Caramel in a Spoon

Name: Chocolate Mousse and Creamy Caramel in a Spoon
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Serves 6–8
Ingredients: 6 ⅓ oz. (180 g) bittersweet chocolate, 60 percent cocoa; 6 ⅓ oz. (180 g) bittersweet chocolate, 60 percent cocoa; 1 ½ sheets (3 g) gelatin; ⅔ cup (170 ml) whole milk; ¾ cup (200 ml) whipping cream; ¾ cup (200 ml) whipping cream; 1 tablespoon (20 g) honey; Scant ½ cup (3 ¼ oz./90 g) granulated sugar; Nuts of your choice

Preparation info

Serves
6–8

Difficulty
Medium
Ready in
1 hr 30

Appears in

Encyclopedia of Chocolate

By Frédéric Bau and École du Grand Chocolat Valrhona

Published 2017

About

Ingredients

Chocolate mousse

6 ⅓ oz. (180 g) bittersweet chocolate, 60 percent cocoa
1 ½ sheets</

Dessert
Microwave

Method

A day ahead, prepare the chocolate mousse. Chop the chocolate and melt it slowly in a bain-marie or in the microwave oven (on “defrost” or at 500 W maximum, stirring from time to time).

Soften the gelatin in a bowl of very cold water.

Bring the milk to the boil in a saucepan. Immediately remove from the h