Salted Butter Caramel Chocolate Mousse

Salted Butter Caramel Chocolate Mousse

Salted Butter Caramel Chocolate Mousse. Excerpted from THE MILK STREET COOKBOOK by Christopher Kimball with writing and editing by J. M. Hirsch and Michelle Locke. Recipes by Matthew Card, Diane Unger and the Cooks at Milk Street. Copyright © 2019 by CPK Media, LLC. Photographs by Connie Miller.

The Milk Street Cookbook 2017 to 2021

Christopher Kimball’s James Beard and Emmy Award-winning Milk Street TV show and cookbooks give home cooks a simpler, bolder, healthier way to eat and cook.

Now featuring nearly 400 tried-and-true recipes, including every recipe from every episode of the TV show, this book is the ultimate guide to high-quality, low effort cooking and the perfect kitchen companion for cooks of all skill levels.

At Milk Street, there are no long lists of hard-to-find ingredients, strange cookware, or all-day methods. Instead, every recipe has been adapted and tested for home cooks like you. You’ll find simple recipes that deliver big flavours and textures fast, such as Stir-Fried Chicken with Snap Peas and Basil, Cacio e Pepe, No-Sear Lamb or Beef and Chickpea Stew, Somali Chicken Soup, Roasted Cauliflower with Miso Glaze, French Apple Cake, and Central Mexican Guacamole and Israeli Hummus—classics with a twist!

Organized by type of dish—from salads, soups, grains, and vegetable sides to simple dinners and extraordinary desserts—this book is an indispensable reference that will introduce you to extraordinary new flavours and ingenious techniques.

The Milk Street Cookbook: The Definitive Guide to the New Home Cooking, Featuring Every Recipe from Every Episode of the TV Show, 2017-2021 is available at Amazon.com and Indigo.ca


Salted Butter Caramel Chocolate Mousse

Start to finish: 30 minutes, plus cooling and chilling / Servings: 6

104 grams (½ cup) white sugar

3 tablespoons salted butter, cut into ½-inch cubes

¾ cup heavy cream

6 ounces bittersweet or semisweet chocolate, chopped

4 large eggs, separated

Generous ¼ teaspoon fleur de sel (see note)


With butter-and-cream richness, bittersweet notes from the chocolate and caramel, and sea salt to cut through the sugar, this simple six-ingredient dessert from “My Paris Kitchen” by David Lebovitz is far greater than the sum of its parts. You can whip the egg whites by hand using a whisk, or use a handheld or stand mixer. Whatever method, make sure the bowl and whisk are perfectly clean and free of any residual oil, which will prevent the egg whites from achieving maximum loft. (Note that the eggs here are not cooked.) Fleur de sel is a hand-harvested, somewhat coarse-grained sea salt from France. Just about any variety of finishing sea salt can be substituted, but don’t use very coarse salt (the type meant for grinding).

The salt particles in the mousse don’t fully dissolve; the little bursts of salinity are what makes this dessert so unique and delicious.

Dont overwhip the egg whites; stop whisking when they hold stiff peaks. Overbeaten egg whites appear dry and won’t incorporate well with other ingredients.

  1. Spread the sugar evenly over the bottom of a medium sauté pan or wide medium saucepan, then set the pan over medium. As the sugar begins to melt at the edges, use a silicone spatula to push the liquefied sugar toward the center. Continue to cook, stirring gently, until all the sugar is melted, caramelizes to a deep amber colour and begins to smoke, 3 to 5 minutes. Remove the pan from the heat, quickly add the butter and stir until melted. Gradually whisk in the cream and continue to whisk to dissolve any hardened bits of caramel.
  2. Once the cream mixture is smooth, add the chocolate and stir gently until melted and smooth. Transfer the mixture to a large bowl and cool to room temperature, stirring occasionally. Whisk in the egg yolks.
  3. In another large bowl, whip the egg whites until they hold stiff peaks. Using a silicone spatula, fold about ⅓ of the whites into the chocolate mixture, sprinkling in the fleur de sel. Fold in the remaining whites just until no streaks of white remain.
  4. Divide the mousse into serving glasses or bowls, or transfer it toa large serving bowl. Cover and refrigerate for at least 8 hours or up to 24 hours.

Excerpted from THE MILK STREET COOKBOOK by Christopher Kimball with writing and editing by J. M. Hirsch and Michelle Locke. Recipes by Matthew Card, Diane Unger and the Cooks at Milk Street. Copyright © 2019 by CPK Media, LLC. Photographs by Connie Miller. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.

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