Beyond Good Salted Caramel Mini Chocolate Mousse Cakes Recipe
Ingredients (makes 6)
- 40 g Super Wine biscuits (4 biscuits)
- 20 g Beyond Good Salted Caramel chocolate
- 20 g unsalted butter
- 50 g Beyond Good Salted Caramel chocolate
- 25 g unsalted butter
- 3 tbsp cream (45 ml)
- 1 egg, separated (at room temperature)
- Chocolate shavings (using remaining chocolate)
- Small handful of chopped roasted peanuts
- Softly whipped cream (~50 ml)
- Food processor
- Electric beater
- Silicone mini muffin tray (or similar)
- 5 small bowls or ramekins (with at least two being microwave safe)
1. Blitz the Super Wine biscuits into a fine crumb. Set aside.
2. Chop up the chocolate and butter and place in a small, microwave safe bowl.
3. Use a microwave to melt the chocolate and butter in short 5-10 second bursts (stirring in between).
4. Once melted, add the biscuit crumb to the chocolate/butter mix and stir thoroughly.
5. Firmly press teaspoonfuls of mixture into 6 mini muffin spaces. Ensure you have ~1 teaspoon of mixture leftover - this will be used for the topping. Leave this in the bowl.
6. Place the muffin tray & bowl of leftover base (for the topping) in the fridge, and start on the mousse.
1. Set out 4 bowls with the mousse ingredients. Prep each ingredient as described below...
Bowl 1 (microwave safe): Chocolate and butter
Begin by melting the chocolate and butter in the microwave, using 5-10 second bursts. Once melted, set aside to cool.
Bowl 2: Cream
Use an electric beater to whip the cream to soft peaks. Set aside in the refrigerator.
Bowl 3: Egg white
Using a clean beater, whip the egg white to soft peaks. Set aside.
Bowl 4: Egg yolk
Lightly whisk the egg yolk using a fork or small whisk.
2. Slowly add the yolk to the chocolate mixture while beating the chocolate/butter mix on low speed. It should thicken slightly. Stop beating once incorporated.
3. Fold the whipped cream into the chocolate/butter/yolk mix until incorporated.
4. Finally, gently fold in the egg white until fully incorporated.
5. Remove the muffin tray from the fridge and spoon mixture on top of the 6 cake bases.
6. Fill to the top of the muffin spaces and use a scraper to smooth the cake tops.
7. Place back into the fridge and refrigerate for a minimum of 2 hours before serving.
1. When ready to serve, whip ~50 ml of cream to soft peaks. Set aside.
2. Finely chop up a small handful of roasted (salted) peanuts and any remaining chocolate.
3. Add the peanuts and leftover chocolate to the bowl of leftover biscuit topping (from the base). Combine.
4. Using a hot bread & butter knife, carefully run around the edge of each cake and pop out of the mould. The hot knife can also be used to smooth the sides if required.
5. Place a teaspoonful of cream on top of each cake.
6. Finally, sprinkle over the peanut/chocolate/biscuit base mixture of topping. Serve immediately.
- As this recipe uses raw eggs, make sure your eggs are fresh and have clean shells.
- For a lighter mousse, you may omit the egg yolk.
- Unsalted butter is specified because the chocolate is salted.
- Any high quality, craft dark chocolate would be suitable for this recipe, if you don't have the specified bar on hand.