Mousse a cotta with salted caramel 1
DESSERTS,  EGGLESS,  GLUTEN FREE,  PANNA COTTA,  PUDDINGS, MOUSSE

Mousse-a-cotta with salted caramel … dessert ideas that keep getting reinvented

2017/09/21 / 17 Comments
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Mousse a cotta with salted caramel 1Mousse-a-cotta with salted caramel is another twist on a previously failed chocolate panna cotta recipe. That Cocoa Mousse-a-cotta turned out to be one of my most popular recipes and images, especially on Instagram. It was a while back that I set out to make a dark chocolate panna cotta. Turned out the panna cotta didn’t set well at all yet it tasted absolutely delicious.Mousse a cottaWhen I turned it out of the mold to plate it, it formed this beautiful half circle and I just had to take a picture of it. I gently dusted it with some chocolate shavings, went with a dark moody palate, and it’s been one of my best minimalistic simplest images ever. I often play around with that recipe, and as you might already know, I play around a LOT with chocolate.Chocolate Collage 1I got several requests for this mousse-a-cotta recipe when I shared the image on Instagram, so here you are. If you want to skip the salted caramel sauce, you can always add a spoon or two of Kahlua or Baileys to the mousse. Alternatively, a topping of cream, sweetened or otherwise, whipped or not, never hurts. To get a set panna cotta, you might need to experiment with increasing either the gelatin or the dark chocolate.Mousse a cotta with salted caramel 4However, for us, for now, this works perfectly well in single serving Weck jars. Don’t you love these pretty jars? My sweet friend Bina from A Bit Wholesomely sent them across to me as a gift a while ago, and I can’t stop using them! There’s so much you can do with them, but for now it’s the  Mousse-a-cotta with salted caramel!Mousse a cotta with salted caramel 3

Mousse a cotta with salted caramel 1

Mousse-a-cotta with salted caramel

Mousse-a-cotta with salted caramel. Some desserts are classic no matter how you serve them. This one is where a silky dark chocolate mousse meets the panna cotta, resulting in a sublime, deep, chocolaty dessert. A topping of salted caramel sauce is just the right thing for it.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 5 hours 25 minutes
Servings 6 people

Ingredients
  

  • 500 ml single cream
  • 1/4 cup cocoa powder
  • 1/4 cup + 1 tbsp brown sugar
  • 100 g couverture chocolate {72%}
  • 50 ml milk
  • 1 tsp gelatin powder

Instructions
 

  • Warm milk to tepid and sprinkle over the gelatin. Leave to stand until soft.
  • Place cream, sugar and cocoa powder in heavy bottom pan and whisk well to mix.
  • Simmer over low heat until bubbles begin to appear around the edges, stirring constantly else the cocoa will get lumpy.
  • Take off heat and stir in the gelatin mix and dark chocolate.
  • Whisk well to mix, cool for about 30 minutes, then pour into glasses or jars to set.
  • Chill 5-6 hours / overnight.
  • Top with salted butter caramel and chocolate shards before serving.

About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.

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