Tag Archives: David Lebovitz

Salted Chocolate Caramel Mousse

This recipe makes me feel very sophisticated and very French, particularly if I serve it in small, elegant coffee cups. I can easily imagine myself as a very chic Parisian Madame as I eat it. It doesn’t need cream as the hint of salt cuts through the richness of the chocolate  The caramel element adds a lusciousness and depth that is often missing from mousses.  It can be dressed up with almond biscuits or berries or even a madeleine on the side – this time I added a mini chocolate praline egg for Easter   For entertaining it is a perfect recipe as it can be made in advance and keeps – providing you can repel marauders – for up to a week in the fridge.   In my opinion its intensity probably makes it a pudding more suited to grown ups,  but lots of children have such sophisticated palates nowadays I wouldn’t like to count them out!! Continue reading