Milk Chocolate Caramel Mousse

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 11/3 cup heavy cream, divided
  • 7 ounces milk chocolate, finely chopped
  • 1 tablespoons vegetable oil

Place the sugar and water in a saucepan and cook over medium heat to an amber colored caramel. Remove from the heat and whisk in 1/3 cup of heavy cream. Return to low heat and cook, stirring, until any hardened bits of caramel are dissolved. Immediately pour it over the chopped chocolate. Allow to sit for 1 minute and whisk until the chocolate is completely melted and the mixture is fully emulsified. Add the vegetable oil and whisk until fully combined and creamy. Allow to cool for five minutes or until tepid.

Whip the remaining cup of heavy cream to soft peaks and keep it chilled until the chocolate mixture has cooled down. Fold 1/3 of the whipped cream into the chocolate mixture to lighten it. Gently fold in the remaining whipped cream, being careful not to over-fold. Spoon or pipe the mousse into 4 martini glasses. Cover and refrigerate for 1-2 hours to set.

  • Yields: 4 servings
  • Preparation Time: 20 minutes, plus chilling time
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