Best Recipe You’ve Never Heard of…Chocolate Mousse?

Get the recipe for Salted Butter Caramel-Chocolate Mousse here: https://bit.ly/45eYQZp

The best recipe you’ve never heard of is…chocolate mousse! Who knew!

This version of chocolate mousse, however, makes Chris Kimball mad that we’re not eating more chocolate mousse—even at 10am, while filming this video. The concept, from David Lebovitz’s “My Paris Kitchen,” is a simple transformation of the same components: caramelizing the sugar just until it starts to smoke, and salt, but large coarse crystals that are folded in at the end, leaving bursts of salinity. Egg whites

Basically you got salted caramel ice cream plus chocolate mousse. Like all best recipes, it’s the minimum number of ingredients to achieve so much more than the sum of its parts.

0:00 How to make salted butter caramel chocolate mousse
0:44 How to make caramel sauce
2:14 How to choose a chocolate for mousse
3:33 Why do you add sugar to whipped egg whites?
4:42 How to fold egg whites into a super thick batter

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I’m sick and tired of people not making chocolate moose. [Music] They used to make it all the time back in the 60s and 70s. Classic beastro recipe. But David Lieovitz, who’s a food blogger in Paris, been there a long time, he came up with this recipe uh that he shared with me years ago, a salted caramel chocolate mousse. So my opinion is uh is that this is the best makeover of chocolate mousse. He’s taken salted caramel and he’s taken chocolate mousse and he’s put those two things together. It’s time for a return of chocolate mousse. So, first step is to melt the sugar. A lot of recipes will say two part sugar, one part water. This is an easier method. David, when I talked to him, he said that when he makes a caramel sauce, he doesn’t use any water with sugar. He just spread the sugar out in a skillet or a saucepan. And that way you can see the color change better. It also is faster. Um, so there’s really no need to use water. I only use sugar from now on when making caramel. I better use more heat because otherwise I’ll be here forever. Come on. Jesus Christ. Can we just get this thing moving? Now, the trick in all of this is to get the sugar to the right temperature. The key is not to talk to the camera when you do this because you’ll mess it up. The key is to pay attention. You really want to get a darker color because caramel has a slight bitterness to it, which makes it so delicious. Otherwise, it’s going to be just full-on sweet. And I think that’s good. Okay, we’re going to take this off heat. Add some butter to that. So now the cream goes in. This is the exciting part. And that’s going to harden up the sugar, but we’re going to whisk it. And if you need to put it back on the heat, you can. Sort of a low medium heat to melt that sugar, which because the cream is cold, seizes up. There’s just a little bit on the bottom of the pan. I’m just trying to get that chocolate goes in. Is it important to use good quality chocolate? No. Always use the worst chocolate you can possibly imagine. Yes, of course. You shouldn’t get 80% or 90% cacao chocolate, which means the sugar content’s very low. It’s nasty stuff. Um, I don’t know why anyone buys it. Um, you know, 65 70% is good. Uh, guitar, that kind of thing. But you really do not want a super high cocoa solid chocolate. Looks perfect. Okay. Put that in the bowl. I used to love milk chocolate. Then I hated milk chocolate for 40 years. Now I kind of like milk chocolate because it’s not overpoweringly chocolaty. You can enjoy the chocolate a little bit because obviously there’s milk solids in it. So I’m a kind of a fan of milk chocolate um to eat out of hand, but obviously if you’re doing a chocolate mousse, you’re going to use a not a milk chocolate. Okay, this has to cool down a little bit before we whisk in the eggs for obvious reasons. Uh, and then we’ll get on to the egg whites. David Lieowitz’s recipe, which we love, didn’t have you add any of the sugar to the whites, which I think, pardon me, David, but I think is a mistake. So, every time we use egg whites in a dessert, we always say add some sugar to the whites. That gives you a more stable foam. And when you fold uh these whites into the chocolate base, the caramel chocolate base, they’re less likely uh to get destroyed. That foam is going to be sturdier and creamier. Now, now normally I would stop here. I w I wouldn’t have the tip of the white stand up if it’s going to be folded into a cake batter and put in the oven. This isn’t going in the oven. So, we’re going to need a slightly stiffer texture because that’s going to provide the texture for the um the mousse. At this point, um you really don’t want to overbeat them. It’s it’s kind of good to finish by hand with that stand mixer. If you did it 3 seconds too late, too long, you could end up overbeating them. So, yeah. First thing we’re going to do is uh add the egg yolks here. Going to whisk them in. This is the typical problem. You have a with chocolate, you have a really thick batter. So, the question is, how do you take delicate egg whites uh and fold them into a super thick batter? Well, as you know, the first thing you’re going to do is to take about a third of the whites and mix them in. You don’t have to worry about being delicate at this point. You’re really trying to lighten up the mixture. It’s going to be easier to fold in the rest of it. It will be a little gentler with this. And again, if you didn’t add sugar to your whites, you’re going to find this step a little more difficult. Has cooking made you a gentler, more sensitive person? No, I’m still angry and and unpleasant. I think if you if you bake a lot, I think you do actually have to be a little more patient. Don’t forget, especially with chocolate desserts, always add salt. Especially salt with caramel chocolate. This is the important part. Now we’re gonna make a huge mess. No, the people I don’t like get less. Growing up, my mother had a if I was serving ice cream for dessert, for example. Um I’d always make sure my sister got less than I did. I I always got the bowl with the most ice cream. Yeah, I’m filling up my my glass right now. This is really awkward. Let’s get like one spoon in cleanly into the glass and move on. Jesus Christ. Well, you gave me this spoon to do this. Jesus Christ. Okay. Uh into the fridge for at least 8 hours up to 24 hours. So, you don’t have to do this because I’m a salt crazy for salt. Wow. That caramelization of the sugar gives it that it makes it much more interesting. Otherwise, it’s just sugar and chocolate and cream and butter. What is a super