Caramel Frappé Mousse

Rated 3.4 stars by 22 users

Author:

Cherie Metcalfe

An absolutely stunning mousse, perfect to use as filling inside your Caramel Choux Buns (see page 98), or as a dessert with crumbled-up ginger kisses as a base and topped with whipped cream, Sugar Daddy and grated chocolate — it’s actually ridiculously delightful. The coffee is optional but really gives an amazing extra depth of flavour.

Ingredients

315g Whittaker’s Blondie or Caramilk
5 egg yolks
100g Sugar Daddy dulce de leche
60g coffee (optional)
30ml Baileys (optional)
1 teaspoon Bakers Salt Blend
250ml cream, whipped

Directions

Melt the chocolate using your preferred method.
Whip the egg yolks and Sugar Daddy until light and fluffy (you should be able to see ribbons that slowly dissolve away) then add the coffee, Bakers Salt Blend and/or Baileys.
Whip up the whipped cream to medium peaks (it holds a peak then flops).
Stir the egg yolk mixture through the chocolate and then fold through whipped cream lightly until the mousse is a consistent colour.
Fill serving glasses or bowls and chill to set or put aside to make the choux buns.