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.
Ingredients
- 500 ml single cream
- ¼ cup cocoa powder
- ¼ 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.