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.

Ingredients

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

Method

• 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.