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How to make a decadent milk chocolate mousse with caramel glaze and salted caramel popcorn

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


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

  1. Semi whip the cream and reserve in the fridge
  2. Bring to the boil the water and glucose
  3. Pour onto the chocolate and emulsify
  4. Fold in the reserved semi whipped cream
  5. Pour into your desired mould

Method: for the caramel glaze

  1. Mix the sugar and 200g water together and place in a thick bottomed pan over a low heat
  2. Bring up to 115 degrees Celsius or until a light caramel colour
  3. 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)
  4. Cook for five minutes or until smooth and glossy in consistency
  5. Mix the 20g water with the cornflour to a smooth paste
  6. Add to the caramel
  7. Add the gelatine to the caramel and mix thoroughly
  8. Leave to cool before pouring over the mousse
  9. Leave to cool and set

Method: for the popcorn

  1. In a large pan, bring to temperature a little oil and add the corn
  2. Cover with a tight-fitting lid and cook over a low heat. The corn will now ‘pop’
  3. When all the corn has popped, add the salt and sugar and keep stirring until the sugar has caramelised
  4. Empty the contents of the pan onto a tray and reserve

To finish

  1. Carefully cut the mousse into your desired size
  2. Sprinkle with the popcorn and some optional chocolate shavings and serve at once
  3. Enjoy!