Ultimate Salted Caramel Chocolate Mousse recipe
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Date: 2019-10-31
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Comments and reviews: 10
MaxiJrpg
Try one for quality control purposes? Oh oh, the friends didnt get one bit of the mousse: D At least, that would happen with my mousses, because those look really amazing. Its always a pleasure to watch your videos - and I will try this recipe. Then eat all of the mousse. and then try again for my friends: D Thank yout so much: ) And to answer your question: enough is never enough when it comes to sweet yummy treats: D
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Try one for quality control purposes? Oh oh, the friends didnt get one bit of the mousse: D At least, that would happen with my mousses, because those look really amazing. Its always a pleasure to watch your videos - and I will try this recipe. Then eat all of the mousse. and then try again for my friends: D Thank yout so much: ) And to answer your question: enough is never enough when it comes to sweet yummy treats: D
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stormmatthews
For those of us used to volume instead of weight measurements: 100 g sugar = 3. 5 oz sugar60 g butter = 4 tablespoons butter200 ml double cream = 6. 75 oz double cream120 g chocolate = 4. 23 oz chocolatePinch of Kosher Salt3 large eggsSet aside 120 g salted caramel = 4. 23 oz or 8 tablespoons of caramelThanks for the recipe Jemma, I must try this this 4th of July weekend
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For those of us used to volume instead of weight measurements: 100 g sugar = 3. 5 oz sugar60 g butter = 4 tablespoons butter200 ml double cream = 6. 75 oz double cream120 g chocolate = 4. 23 oz chocolatePinch of Kosher Salt3 large eggsSet aside 120 g salted caramel = 4. 23 oz or 8 tablespoons of caramelThanks for the recipe Jemma, I must try this this 4th of July weekend
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анни елниф
i can hear in Jemma's voice she have or had same virus as me - loosing voice, whooping cough, then when you think its gone its coming back with sore throat ooooh it took me two weeks this year to get over it last year was like 2-3 days and fine but this year people say very nasty viruses around London. But caramel mouss looks that was GP doctor v ordered )
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i can hear in Jemma's voice she have or had same virus as me - loosing voice, whooping cough, then when you think its gone its coming back with sore throat ooooh it took me two weeks this year to get over it last year was like 2-3 days and fine but this year people say very nasty viruses around London. But caramel mouss looks that was GP doctor v ordered )
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Kitty
OMG, Jemma, this desert is everything I so want to try it. My question though is how do you keep your skin so clean, while eating all eating all those delicious things? Every time I eat something sweet, I have at least 1 pimple: -. It's really annoying, cause I have a big sweet tooth.
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OMG, Jemma, this desert is everything I so want to try it. My question though is how do you keep your skin so clean, while eating all eating all those delicious things? Every time I eat something sweet, I have at least 1 pimple: -. It's really annoying, cause I have a big sweet tooth.
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Gabriel Martins
Why do you always make direct caramel as opposed to making it from a syrup? I find that you can have much more control with syrups, as the sugar melts evenly without the need to stir or swirl. And stirring caramel has a VERY high risk of crystallising it.
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Why do you always make direct caramel as opposed to making it from a syrup? I find that you can have much more control with syrups, as the sugar melts evenly without the need to stir or swirl. And stirring caramel has a VERY high risk of crystallising it.
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badejong
This is your first recipe that I find myself thinking that looks groce. I am talking about the chocolat part. Beside that using raw eggs is not advised it looks very grainy after stirring the eggwhite trough. Ah well. On to the next one. :)
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This is your first recipe that I find myself thinking that looks groce. I am talking about the chocolat part. Beside that using raw eggs is not advised it looks very grainy after stirring the eggwhite trough. Ah well. On to the next one. :)
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alena
What does the egg yolk do? I mean, obviously the egg whites are gonna give the mousse its texture. but what about the yolks? Since it doesnt get cooked it wont get hard or anything, wont it? I'm confused with this recipe: D
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What does the egg yolk do? I mean, obviously the egg whites are gonna give the mousse its texture. but what about the yolks? Since it doesnt get cooked it wont get hard or anything, wont it? I'm confused with this recipe: D
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NorbsFavourites
#cupcakejemma - help Why does the mixture solidify as soon as I start to add the cream? 4 attempts today all with the same result: ( I never have a problem with your recipes, but this one just will not work me.
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#cupcakejemma - help Why does the mixture solidify as soon as I start to add the cream? 4 attempts today all with the same result: ( I never have a problem with your recipes, but this one just will not work me.
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-ihhssan-
Should the double cream be at approximately the same temperature as the caramel for it to work? So that there is no thermal shock between the cream and the caramel, or it doesn't matter? :)
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Should the double cream be at approximately the same temperature as the caramel for it to work? So that there is no thermal shock between the cream and the caramel, or it doesn't matter? :)
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Br DL
Whip 100ml of cream and stir it in together with the eggwhites. This will make your mousse a bit more gentle: D (we belgians care deeply for our chocolate mousse)Try it and let me know: D
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Whip 100ml of cream and stir it in together with the eggwhites. This will make your mousse a bit more gentle: D (we belgians care deeply for our chocolate mousse)Try it and let me know: D
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