Milk chocolate mousse, salted butter caramel and whipped cream

ingredients:

For 6 verrines:

For salted butter caramel:

140 g caster sugar65 ml warm whole cream 100 g salted butter or half salt depending on preference

For chocolate mousse

40g of sweet butter170g of milk chocolate or black30ml + 150ml of whole cream2 eggs40g of sugar

For mascarpone whipped cream:

150 g of mascarpone cheese300 ml of cold whole cream1 sachet of vanilla sugar3 tbsp of icing sugar

To decorate: (optional)

caramel butter salédes small pieces of caramel mousdes nuggets or chips of chocolate

Preparation:

Salted butter caramel:

Pour half of the caster sugar into a saucepan and melt over medium heat. When everything is melted, pour the remaining sugar and let it melt.

Meanwhile heat the cream in another saucepan.

Let the sugar cook until you get a nice caramel color.

Off the heat pour the hot cream little by little, stirring vigorously. Put back on the heat and cook for another 2 minutes over low heat. Turn off the heat and add the butter cut in while mixing well. Pour caramel into a container and refrigerate until firm.

Prepare 6 verrines, and make 2 to 3 tbs of caramel in each bottom and put in the fridge time to prepare the chocolate mousse.

The milk chocolate mousse:

Cut the milk chocolate and arrange it in a goose bum pan. Add the butter and 30 ml liquid cream and melt while mixing.

Meanwhile, separate the egg whites from the egg yolks. Pour the egg whites into a large salad bowl and put them in the snow with a pinch of salt. When they begin to rise add the sugar in 2 times by whisking well between each addition to tighten them.

When they form peaks is that the meringue is ready. Book.

Remove the melted chocolate from the bain-marie and when the mixture is lukewarm, add the egg yolks and mix well.

Stir in the meringue in 3 times in the chocolate mixture gently with a maryse taking care not to break the foamy texture go delicately. It is on this gesture that the foam will be ventilated or not.

Then add the 150 ml whole cold liquid cream to whipped cream.

Add it in the same way to the mousse and mix gently until all the whipped cream is incorporated.

Put the chocolate mousse in a piping bag with a socket of 14 mm, you are not obliged but it allows to serve carefully in glasses, and garnish leaving 2 cm of free.

Put in the fridge 1 hour min, the time that the foam is cold and firm before adding the whipped cream.