Caramel Frappé Mousse
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
Cool, creamy, and coffee-kissed – this whipped caramel frappé mousse is the perfect balance of sweet and smooth with a subtle espresso hit.
Ingredients
- 315g Whittaker’s Blondie or Caramilk
- 5 egg yolks
-
100g Sugar Daddy
- 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.
