There's not much I can say about this. One bite will leave you just as speechless.
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
DIRECTIONS
- 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.
