Thank goodness for some rain; the weather is more pleasant now. It’s always the best time for cold desserts though in Madras.
An incredibly easy mousse and takes so little time to set as well. It’s just one of those recipes that looks as though you have put in a ton of effort into making it. I prefer using cream for making mousse because I’m not too fond of raw eggs as in a traditional recipe. However, you could make it anyway you choose.
You can use the same method for the white and dark chocolate mousse. I used store bought salted caramel because this is a quick and easy dessert.
I used dark chocolate to offset the sweetness of the white chocolate and the salted caramel just gives it the right balance to taste the different flavors of sweet and bitter. Indulgence in a glass!
I used some of the caramel to toss the popcorn in and used it to decorate the top. You could however, just do any garnish that you like – chocolate shavings, nuts, etc.
For the White and Dark Chocolate Mousse
- 100 gm each of good quality White and Dark chocolate
- 100 ml milk
- 300 ml double cream
- 1 cup salted caramel
Melt 100 gm of dark chocolate in a double boiler. Heat half the milk until boiling, then whisk in the dark chocolate. Cool. Whip 150 ml of the cream until soft peaks form, then fold in the chocolate. Spoon the contents into a serving glass or bowl. Refrigerate for 15-20 minutes until set.
Repeat the same process for the white chocolate using the 100 grams of the White chocolate and the remaining milk and cream. Spoon the mixture over the set dark chocolate. Refrigerate for another 15-20 minutes until set.
Spoon some salted caramel on top and garnish with the caramelized popcorn. Enjoy.