Chocolate mousse with salted caramel and mochi

Chocolate mousse with salted caramel and mochi is an indulgent dish that mixes rich and creamy chocolate mousse with a sweet and salty caramel sauce and is topped with chewy and delicious mochi. The addition of salted caramel and mochi gives the smooth and silky chocolate mousse an interesting texture and flavor contrast, making this treat ideal for chocolate lovers who are craving a little something extra. This dessert is certain to impress and please even the most discriminating sweet appetite, whether it is presented at a dinner party or taken as a special treat at home.

Ingredients

• 240g or 1 cup of crème fraiche
• 200g miniature mochi (we used Awon Snow Rice Cake)
• Buckwheat, 80g, toasted (see note)

CHOCOLATE MOUSSE

• 270g chopped dark chocolate
• 260 ml thickened cream + an additional 450 ml
• 90 g of caster sugar
• 9 (135g) yolks of eggs

SALTED CARAMEL

• caster sugar, 200g
• 200 ml of thickened cream
• 40g diced unsalted butter
• Murray River pink sea salt, 1 teaspoon

Steps

• Making the chocolate mousse is the first step. To a big bowl, add chopped chocolate. Pour the nearly boiling cream over the chocolate after heating it in a small saucepan. Whisk it together after letting it stand for a minute. To keep it from becoming overly stiff, keep the ganache warm.

• Sugar and water are combined in a separate small saucepan. Stirring continually, cook the sugar over medium heat until it melts. Turn raise the heat to high and, without stirring, allow the syrup to achieve 115°C on a sugar thermometer.

• Egg yolks should be pale when they are finished being beaten in a stand mixer with a whisk attachment. While continuously whisking, drizzle the hot syrup gradually over the egg yolks. Once everything is well incorporated, fold the mixture into the chocolate ganache.

• The additional cream should be whisked in a another medium dish until soft peaks form. It should be gently incorporated three times into the chocolate mixture. For at least three hours, cover and refrigerate the food.

• For the salted caramel, boil the sugar in a heavy-bottomed, high-sided pot over medium-high heat without stirring until the sugar dissolves evenly. Afterward, slowly stir the mixture in the pan until the sugar reaches a dark golden color, around 166°C. Turn the heat down to low and gradually whisk in the cream to distribute it evenly. Once the butter has completely melted, remove the pan from the heat and whisk it in, one piece at a time. Add the sea salt last, then whisk. Before serving, transfer to a sizable bowl and wait 20 minutes for the mixture to gently chill.

• Place a large dollop of chocolate mousse in the center of a serving bowl. Fill the well with a spoonful of crème fraiche. In the center of the crème fraiche, make a new well and fill it with a dollop of salted caramel. Finally, generously sprinkle toasted buckwheat and mochi pieces on top before serving.

You can make Chocolate Mousse with Salted Caramel and Mochi, a delectable and elegant dessert, by following these instructions. The homemade salted caramel sauce's sweet and salty flavours wonderfully complement the rich and creamy chocolate mousse, which is made with ganache and whipped cream. Toasted buckwheat lends a nutty crunch, and the addition of cream fraiche and chewy mochi bits creates a delightful contrast of textures. This dish will wow your guests and sate their sweet tooths. Enjoy!

Enjoy With This Delicious Recipe !

For anyone looking for a great and healthy meal, this recipe is a must-try. It's ideal for any occasion because to its special flavour combination and wholesome components. Try it out, and then let us know what you think in the comments section.