Caraïbe" chocolate mousse with caramel

Vincent Stafrach | 2/20/23

for 6 persons

Preparation time: 15 min

Cooking time : 5 min

450 g Valrhona Caraïbe chocolate
950 g fresh cream
255 g whipping cream 35% MG
130 g caster sugar
9 egg yolks

1 - To make the caramel: heat the sugar in a frying pan until it foams. Add the whipping cream and cook until the caramel is soft.

2 - Gradually pour this mixture over the egg yolks and stir. Bake at around 82/84°C, just like a custard.

3 - Make the chocolate-caramel emulsion: gradually pour the still-warm crème au caramel over the chopped chocolate, creating an emulsion with these two ingredients.

4 - Whip the crème fraîche with a mixer until frothy.

5 - Stabilize the chocolate-caramel emulsion by adding a small amount of the whipping cream. Check that the temperature of the mixture is between 40 and 45°C and add the remaining whipping cream.

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