Caramel Chocolate Mousse Duo Recipe

Make the Caramel

In a saucepan, combine water and sugar. Cook over medium heat until sugar dissolves. Increase heat and boil until it turns a deep amber color.

Add Cream and Butter

Remove from heat and carefully whisk in heavy cream and butter until smooth. Stir in vanilla extract.

Prepare Gelatin

In a small bowl, bloom gelatin in a few tablespoons of water. Stir into the caramel mixture until dissolved.

Cool and Whip

Let the caramel cool slightly, then whip until light and frothy. Set aside in the fridge.

Combine Ingredients

In a saucepan, combine sugar and corn syrup. Cook over medium heat until sugar dissolves.

Add Baking Soda

Bring to a boil and cook until it turns a light amber color. Remove from heat and quickly stir in baking soda. The mixture will foam up.

Cool and Break

Pour onto a parchment-lined baking sheet and allow to cool completely before breaking into pieces.

Melt Chocolate

Melt dark chocolate in a heatproof bowl over simmering water. Let cool slightly.

Whip Cream

In a separate bowl, whip heavy cream to soft peaks. Set aside.

Beat Egg Whites

In another bowl, beat egg whites until foamy. Gradually add sugar and continue beating until stiff peaks form.

Combine Mixtures

Gently fold melted chocolate into the whipped cream, then fold in the beaten egg whites until no streaks remain.

Chill

Spoon mousse into serving dishes and chill in the refrigerator until set.