Mousse-a-cotta with salted caramel … dessert ideas that keep getting reinvented
Mousse-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.
When 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.
I 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.
However, 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
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.
Deeba @ PAB
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.
17 Comments
Raj JSK
Nice post dear and your dish is so delicious. I like very much thanks for sharing…….
opinionatedmua
The photography is one among the best I have seen. Makes me drool over all the desserts and want to bake it <3
2pots2cook
Thank you for the beauty !
Diana Lopes
The important is that they get reinvented and get better! I’m sure it’s the case with this dessert, I love it already!
Deeba @ PAB
Thanks so much Diana.
Sahil
The dishes are looking soo much tasty. I got water in my mouth by just seeing the pictures.
Shiva
They look so delicious want to eat it right now.They are looking so yummy.
Niti Mayer
Hi!
Have been following your blog since a while and they are amazing!
Just wanted to clarify, if compound chocolate can be used instead? If yes, then what would the measure be ?
Deeba @ PAB
Hi Niti, compound and couverture chocolate can be used interchnagably. The only thing is that compound chocolate contains transfats whereas couverture has cocoa butter. The latter is a healthier option. Hope this helps.
Vishakha
Hi, can I use agar agar powder instead of gelatin powder? Will the quantity be same for both?
Deeba @ PAB
Hi Vishakha, You could try agar agar though I’m not sure it’ll set as well. Maybe increase the amount?
Meg
Hi, is there a recipe for the lush salted butter caramel? Love how thick & dreamy it looks!?
Deeba @ PAB
Hey Meg. Strange you should ask. I just posted the recipe ♥!
https://passionateaboutbaking.com/salted-caramel-sauce-back-to-the-basics/
Deeba @ PAB
Now on the blog Meg.
https://passionateaboutbaking.com/salted-caramel-sauce-back-to-the-basics/
Deniz Boyer
I have gelatin in sheet form, can I use it, and how?
Deeba @ PAB
Hi Deniz. I think might be best to Google.
Here’s one – https://www.thespruceeats.com/gelatine-powder-or-leaves-4082397
Hope this helps
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