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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hawleysfoodpath 
Lucky you for being recently gifted the salt! It’s not available where I am, unless it is listed differently! The 8-hour chilling period was the only difficult step I must say!
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Yes, I agree the 8 hour chilling period was tough, but I did like the bowl 😉
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Thank you for reminding all of us what fleur de sel actually is. A few years ago when I was gabbing about salt, a college professor said to me, “Mary, salt is salt is salt, there is no difference.” What I did learn (because I couldn’t refute his remark) is that how salt is harvested or what is added to it (like my truffle salt or herbed salts) is what makes the difference. Next time I make this fabulous mousse, I will add a bit more fleur de sel.
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Thanks for enlightening us on salt of all kinds. I used Maldon sea salt flakes with the shape of pyramid crystals harvested on the shores near the ancient town of Maldon. They use “hand-drawn” methods. So are they fleur de sel?
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They sound like fleur de sel to me!
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I think that the salt harvested by your niece must have made this all the more special. I really loved this recipe and was so pleased with how well the caramel came through, too.
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What a lovely gift. She surely knows you well! And what a great touch to this already delicious dessert!
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How cool to have salt harvested by your niece!! I’m so glad to hear the mousse worked so well. And this is where I really think I did something wrong. The caramel flavor was not very pronounced for me, which was disappointing since this combo is one of my favorites! Glad to know I should be able to taste it!
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Yes, I love the salt she sent- I hope she sends me more next Christmas 😉
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This mousse was a winner for us too. I love your pretty bowls!
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