Caramel Mousse with Sea Salted Caramel Sauce & Chocolate Ganache

Caramel Mousse with Sea Salted Caramel Sauce & Chocolate Ganache
Crushed cookies covered with a layer of salted caramel, topped with a creamy caramel mousse and finished with a rich dark chocolate ganache. Inspired by ®Delici’s Sea Salt Caramel whipped mousse and cookie crumbs Dessert
Source:
Recipe type: Dessert
Serves: 16
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 (whipping) cream
  • For Chocolate Ganache
  • 4 ounces’ semisweet chocolate, chopped
  • 8 ounces heavy (whipping) cream
  • --------------
  • **Amazing Carmel Sauce (double recipe)
Directions
  1. Make the Amazing Carmel Sauce Double the Recipe
  2. For the cookie crumb base
  3. In a small bowl, mix 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 the mini dessert glasses
  4. For the Salted Caramel Sauce:
  5. 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
  6. For the Mousse
  7. 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 completely dissolves 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.
  8. Place 2 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.
  9. Pour equal amounts into the individual mini dessert glasses. Chill until set, at least, 2 hours. While the mouse is chilling, make the ganache.
  10. For the Chocolate Ganache
  11. Weigh out the amount of chocolate
  12. Pour 8 ounces (about a cup but weigh it as it the weight in proportion to the chocolate that is important) 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 it and keep it there for 3 to 4 seconds. Turn off the heat and remove the cream from the stove.
  13. While the cream is heating, chop the chocolate into fine pieces. Can use a small food processor:
  14. 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.
  15. 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.
  16. Chill 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.

Make the Amazing Caramel Sauce first as you will need it to cover the cookie crumb base and then flavor the mousse. Make a double batch any leftover caramel sauce can be stored in a jar in the fridge to drizzle over ice-cream apple, cakes, etc.

I used ⅓ cup mini dessert glasses makes 16.

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