This delicious dessert can be found on page 258 of David Lebovitz’ book-My Paris Kitchen.
“One bite will leave you just as speechless”-so true
This dessert was just so rich as so full of chocolate, I wondered if I would be able to taste the salted caramel- and yes it was there, very easy to detect.
I had it quickly after dinner and it was just perfect. David suggests not adding whipped cream and I love whipped cream on pudding or mousse. I tried David’s suggestion and was so glad I did. This mousse does not need anything else!
To start this mousse, you heat the sugar in a large saucepan. As the edges liquify, then the sugar needs to be stirred until all the sugar is liquid. This part was easy, then the recipe called for a quick addition of butter to be whisked into the sugar. This part turned sticky (ha-ha) for me and quickly caramelized. There was a large hard caramel stuck to my whisk. I then added the heavy cream and this helped the caramel loosen from the whisk. I should have moved faster when adding the butter and cream.
Then the chocolate is added and stirred until smooth.
The chocolate is transferred to a bowl to allow it to get to room temperature. As the chocolate/caramel is cooling- I prepped the eggs whites. Then one at a time the egg whites are added into the chocolate.
Along with the egg whites comes the fleur de sel..
It is funny, but I just ran into a question with the fleur de sel, last weekend when I was making salted chocolate chip cookies for an arbor day party.
I (sorry to say this to my fellow Cook the book Friday bakers) did not know the difference of these salts. I had sea salt and kosher salt- so what is fleur de sel? I googled the definition and found the same definition that David has in his book.
Fleur de sel is a highly prized salt that is harvested by hand, carefully skimmed of the surface of salt marshes when the tide is low. I did not have to comb the stores for my fleur de sel as it was sitting on my counter- a lovely Christmas gift from my niece- who harvested this in St. John.
I put my mousse in little bowls and chilled for 8 hours- the result- Heaven!!
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