Caramel Mousse with Sea Salted Caramel Sauce & Chocolate Ganache

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Source: RecipesToTry.ca

Serves: 8

Ingredients

**For the Cookie Crust:**
1 cup finely crushed chocolate wafer cookie crumbs, about 20 cookies
2 tablespoons butter, melted
⅛ teaspoon sea salt

Salted Caramel Sauce:

½ cup Amazing Caramel sauce
⅛-¼ teaspoon coarse sea salt
**For Caramel Mousse**
½ cup warm Amazing Caramel Sauce
2 tsp powdered gelatin
2 tbsp. cold water
2 cups cold heavy cream
**For Chocolate Ganache**
4 ounces’ semisweet chocolate, chopped
8 ounces whipping cream

Directions

**For the cookie crumb base**
In a small bowl, mix together the cookie crumbs, 2 tablespoons butter and ⅛ of a teaspoon of salt. Set aside 2 tablespoons of the mixture in a covered bowl and refrigerate (For garnish) Press 1 tablespoons of the crumbs into the bottoms of each of eight mini dessert classes
For the Salted Caramel Sauce:
½ cup of Amazing Caramel Sauce stir in the ¼ teaspoon of coarse sea salt. Spoon about a tablespoon of sauce in each of the dessert glasses or jars
** For the Mousse**
Mix gelatin and cold water in a small bowl and set aside to soften for about a minute, then whisk the gelatin mixture into the ½ cup of warm caramel sauce until gelatin is completely dissolved add ⅛ to ¼ teaspoon of coarse sea salt. If Caramel mixture is cold, you can warm it up in the microwave for about 30 seconds.
Place 1 ½ cups cream in a large mixing bowl and whisk with an electric mixer on high until it reaches stiff peaks. Add the salted caramel & gelatin mixture sauce to the bowl and gently fold in until combined.
Pour equal amounts into the individual mini dessert glasses. Chill until set, at least, 2 hours. While the dessert is chilling, make the ganache.
**For the Chocolate Ganache**
Weigh out the amount of chocolate
Pour 8 ounces of the whipping cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — it's not necessary to boil or simmer it. It just needs to get hot. The cream is ready when you can place a finger in the cream and keep it there for 3 to 4 seconds. Turn off the heat and remove the cream from the stove.
While the cream is heating, chop the chocolate into fine pieces. Can use a small food processor:
Add the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
Stir the mixture: With a spatula or wooden spoon, stir the ganache. At first, it might look spotty and broken but keep stirring until it comes together in a creamy mass.
Cool the ganache until it is thick but still soft, and then beat in a stand mixer or with a hand-held mixer, until the ganache is fluffy and has lightened in color, about 1 or 2 minutes.

Notes

This dessert takes a little time and effort to make but so good and totally worth it. Make these either the day before or you can freeze them for up to 3 months. To make the amazing caramel sauce plus the mouse and ganache, you will need 4 cups of whipping cream. I used ⅓ cup mini dessert glasses makes 16. Make the amazing caramel sauce first as you will need it to cover the cookie crumb base and then flavour the mousse. Make a double batch any left over caramel sauce can be stored in a jar in the fridge to drizzle over ice-cream apple, cakes, etc.

**Recipe for amazing caramel sauce** **Ingredients** 1 cup Brown sugar ;

Packed; ½ cup Heavy cream; 4 tablespoons Butter; 1 pinch Sea salt; 1 tablespoon Vanilla extract **directions** Melt butter in pot, mix in brown sugar, cream and salt. Whisk over medium-low heat for 7 minutes (or more if you doubled the recipe). Remove the pot from the heat, add vanilla and return to cook for another minute or more to thicken. Remove from stove, pour into a jar and store in refrigerator.

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