8 oz. good quality semi-sweet baking chocolate(comes in bar form, such as Baker’s)
4 egg whites
2 egg yolks
3/4 tsp fleur de sel (or flaked sea salt alternatively)
Add the sugar to a large sauce pan over medium heat. Let sugar start to melt, and stir occasionally when sugar starts to caramelize in spots (starts turning golden in color).
When the sugar is fully melted and deepening in color(similar to almond skins), add butter and stir. Turn head down to medium low so the sugar doesn’t burn.
Pour warmed heavy cream into the caramel sauce a little at a time, around 6 additions. Whisk after each addition. By adding the heavy cream slowly, the caramel is less likely to seize up. Warming the cream beforehand also helps. Cold cream will cause the caramel to seize up and harden, requiring a lot of whisking to get it to smooth out.
Remove from heat and add fleur de sel and chopped chocolate. Whisk until chocolate melts completely.
Let cool to room temperature and stir in egg yolks.
Whisk the whites to soft peaks. (See instructions above if this is your first time whipping whites.)
Stir 1/4 of the whites into the caramel-chocolate with a spatula. Gently fold in the remaining 3/4 whites.
Divide mousse evenly between 6 – 6 ounce jars (or 4 ounce jars/glasses will work too), cover, and refrigerate for at least 8 hours.
Serve with whipped cream and chocolate shavings. Caramel-chocolate mousse can stay in fridge for up to a week, although the quality may change by the end of the week as is the case with many airy desserts.
This recipe was inspired by David Lebovitz’s appearance on Milk Street