Caramilk Mousse


Caramilk Mousse

By: Naomi Sherman

Who doesn’t love a silky, indulgent mousse?! Even better when it’s made from two ingredients, one of which is the popular caramelised white chocolate.


  • 180g Caramilk chocolate, roughly chopped
  • 1½ cups cream


  • Place the Caramilk pieces in a heatproof bowl over a saucepan of simmering water until melted, stirring occasionally. Let the chocolate cool slightly while you whip the cream.
  • Whip the cream to stiff peaks and remove half a cup to set aside.
  • Slowly add the remaining cream to the chocolate, one spoonful at a time, until about half remains.
  • Fold the remaining cream into the chocolate mixture.
  • Spoon into dessert coupes and then chill for at least 2 hours.
  • Pipe the reserved whipped cream on top before serving.
  • Note: Adding the cream to the chocolate slowly drops the temperature and creates a silky finish. If you add the warm chocolate to the cold cream in one go, it will go lumpy.


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Naomi Sherman

Naomi Sherman

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