Dark Chocolate and Dulce de Leche Mousse

Dark Chocolate and Dulce de Leche Mousse

Dark Chocolate and Dulce de Leche Mousse

Sumier one of my friends is featured prominently on this blog for a couple of reasons. He lives down the street from me, loves desserts and is always up to try something new. For his birthday I asked him what he wanted for dessert and he gave me four ingredients : dark chocolate, dulce de leche, sea salt and ginger. Here is a dessert I came up with that had the first three ingredients. I made ginger ice cream on the side as the last ingredient as I could not figure out a way of incorporating it into this dessert. I hope you like it as much as he did.

To make dulce de leche you can buy it in a store or do what I do cook a can of condensed milk in a pressure cooker. Sounds crazy right but it works. I take the labels off the cans (I normally do more than one). Put them in a pressure cooker. Make sure you cover them completely with water with a fair more to spare. Also make sure you have a large enough pressure cooker to do more than one can and you are not overfilling the water level. Put the pressure cooker on the stove and let it go for one whistle and then lower the flame to low and let it continue heating for at least 20 minutes (35 mins if you want a much darker version). After the time is up you can turn off the gas and let the cans sit in the pressure cooker until the pressure has subsided about 30-40 minutes. Make sure you release any pressure from the pressure cooker before you open it. Take the cans out and let them cool before you open them. The reason I make more than one is that I save the ones I am not using in the fridge for later. They keep for a while as long as they are not opened.

Recipe

  • 2 cups heavy whipping cream
  • 8 oz dark chocolate (70% or more cocoa)
  • 1/2 – 3/4 can of dulce de leche (at room temperature)
  • 2 tbsp granulated sugar

Method

Melt the chocolate and let it cool.

Start whisking the cream, as it starts to thicken add the sugar in batches. Whip until soft peak stage (this is the stage that if you lift your beater the peak will drop over).

Use half the whipped cream and add it to the melted chocolate. Fold until all the chocolate is incorporated. Split it between four wine glasses.

Take a quarter of the remaining whipped cream and add it to the dulce de leche to lighten the dulce the leche. Then add the remaining cream and fold to incorporate. Pour this on top of the dark chocolate mousse.  Refrigerate for a couple of hours before serving.

Top with chocolate shavings before serving.

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