CARAMEL-HEARTED CHOCOLATE MOUSSE
Chokladmousse med kolagömma
It just struck me that perhaps I mean "fudge" instead of "caramel", but I'll stick to what I call it, as long as you know I might be talking about fudge ...
Serves 8
Caramel/Fudge:
0.8 cup sugar
0.8 cup white molasses
1.2 cup heavy cream
4 tablespoons sifted cocoa
Chocolate mousse:
10.6 oz milk chocolate
1.6 cup heavy cream
4 egg yolks
Decoration:
2 passionfruits in wedges
Mix all ingredients for the caramel in a saucepan and boil slowly for 25 to 30 minutes. Divide in serving glasses or bowls and store cold for about 3 hours.
Break the milk chocolate in pieces and melt over a waterbath. Beat the cream until stiff. Turn the egg yolks into the cream and blend, then stir in the chocolate and blend. Leave the mousse in the fridge to set for at least 1 hour.
Top with some ready-made caramel sauce and leave for a while, then decorate with passionfruit.
Enjoy!
Bella
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