Head Pastry chef at Stanley House Hotel and Spa, Ian Cooper, shares his recipe for a decadent chocolate mousse dessert with caramel glaze and salted caramel popcorn.
Makes 6-8 portions
Ingredients
For the mousse
- 250g milk chocolate
- 75g water
- 50g glucose
- 250g double cream
For the caramel glaze
- 200g caster sugar
- 200g water
- 200g double cream
- 20g cornflour
- 20g water
- 7g gelatine or 1½ leaves – softened
For the popcorn
- 30g popcorn kernels
- 40g icing sugar
- 4g salt
Method
For the mousse
- Semi whip the cream and reserve in the fridge
- Bring to the boil the water and glucose
- Pour onto the chocolate and emulsify
- Fold in the reserved semi whipped cream
- Pour into your desired mould
For the caramel glaze
- Mix the sugar and 200g water together and place in a thick bottomed pan over a low heat
- Bring up to 115 degrees Celsius or until a light caramel colour
- Bring the cream to the boil and add carefully to the caramel (be careful at this point that it does not spit and splash over you)
- Cook for five minutes or until smooth and glossy in consistency
- Mix the 20g water with the cornflour to a smooth paste
- Add to the caramel
- Add the gelatine to the caramel and mix thoroughly
- Leave to cool before pouring over the mousse
- Leave to cool and set
For the popcorn
- In a large pan, bring to temperature a little oil and add the corn
- Cover with a tight-fitting lid and cook over a low heat. The corn will now ‘pop’
- When all the corn has popped, add the salt and sugar and keep stirring until the sugar has caramelised
- Empty the contents of the pan onto a tray and reserve
To finish
- Carefully cut the mousse into your desired size
- Sprinkle with the popcorn and some optional chocolate shavings and serve at once
- Enjoy!
Posted in Recipes on 2nd Jan 2020 by eBusiness UK