Wednesday, November 30, 2016

WCW- White Chocolate and Salted Caramel Mousse

Sometimes you need a delicious dessert that you can make, leave in the fridge, and then serve and still feel like a domestic goddess. This recipe does it for me!

A white chocolate mousse with salted caramel and buttermilk undertones- this dessert is guaranteed compliments but it is deceivingly easy.

Sugar, cream, eggs and white chocolate make the basis of this recipe, and my two special ingredients of Whittaker's West Coast Buttermilk Caramelised White Chocolate and Dollop Salted Caramel Sauce take this dessert to the next level.

After beating the eggs and sugar, melted white chocolate and whipped cream is folded in to create a light and fluffy mousse.

The magic happens when you drizzle salted caramel sauce on top of the mousse, then add shavings and squares of the buttermilk chocolate.

This mousse is all about decadence! Perfect for potlucks and this will definitely be on my table for Christmas Day dessert.

print recipe

White Chocolate and Salted Caramel Mousse
  • 400 grams white chocolate melts
  • 4 large eggs
  • 1/2 cup caster sugar
  • 600ml cream
  • 1 bottle Dollop Salted Caramel Sauce
  • 1/2 block Whittaker's Buttermilk White Chocolate
Place the chocolate in a heatproof bowl and melt, then set aside to cool. Beat the eggs and sugar together with a hand held electric mixer until thick and pale and the sugar has dissolved. Fold through the cooled melted white chocolate until well combined. Whisk the cream in a seperate bowl until slightly thick and soft peaks form. Fold gently into the mousse. Place the mousse in a serving bow, cover with plastic wrap and refrigerate for 1-2 hours. Serve with salted caramel sauce poured over top and sprinkle with chopped chocolate.
Prep time: Cook time: Total time:

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