Salted Caramel Chocolate Egg White Mousse Recipe - Glen And Friends Cooking
This is one of those recipes that lets you use up extra egg whites that you might have. Recipes that use leftover egg whites can be useful, and egg white recipes can be tasty. This recipe uses salted caramel and chocolate to make a decadent over the top no gelatine mousse recipe.


Ingredients:
125 mL (½ cup) sugar
45 mL (3 Tbsp) salted butter, cubed
175 mL (¾ cup) 35% cream
1 mL (¼ tsp) flaky sea salt
170g (6 oz) bittersweet, semisweet, or milk chocolate, chopped
5 large egg whites


Method:
Heat the sugar in a heavy bottom pot over medium heat.
As it begins to liquefy, gently stir it.
Continue to cook stirring very gently, until all the sugar is melted.
Careful; once the sugar starts to darken, it is in danger of burning.
When the caramel is a deep clear amber colour remove it from the heat and immediately whisk in the butter, until melted.
Slowly whisk in the salt and cream until smooth.
If the caramel 'seizes' you can gently heat and stir until smooth.
Whisk in the chocolate, until it's melted and smooth.
Let the chocolate mixture sit until it reaches room temperature.
In a separate bowl, whip the egg whites until stiff peaks are reached.
Stir 1/3 of the egg whites into the chocolate mixture.
Fold in the remaining egg whites just until no streaks of white remain.
Divide the mousse into 6 servings and chill for at least 2 hours.


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