\n<\/p>\n

\nAs you may have noticed, I’m posting a little less these days and yet I’m still cooking more than usual. I’m in the middle of writing my 4th book which will be released in October and my editor at Flammarion is already talking to me about the 5th (back to my love of sweetness!!). But this is only temporary, I will soon be back to my cruising rhythm and will soon offer you live videos again. <\/div>\n

\nI’ve been dreaming of making a salted butter caramel mousse for a long time. This is more like a rich cream than a classic chocolate mousse (my recipe HERE<\/a>). I already find it hard to resist melted chocolate, but with caramel on top, I don’t even try anymore! <\/div>\n

\n<\/div>\n

<\/a><\/p>\n

\nRecipe for 6 people:<\/p>\n

120g of milk chocolate<\/span><\/b><\/li>\n

80g of dark chocolate<\/span><\/b><\/li>\n

75g of semi-salted butter<\/span><\/b><\/li>\n

50g of salted butter caramel sauce (recipe HERE<\/a>)<\/span><\/b><\/li>\n
6 eggs <\/span><\/b><\/li>\n
1\/4 teaspoon of salt<\/span><\/b><\/li>\n
30g of caramel chips (salidou)<\/span><\/b><\/li>\n<\/ul>\n<\/div>\n\n<\/div>\n
\nMelt the chocolates together. Either in a water bath or in a microwave oven in 30 second increments. <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nYou can add the butter directly to help the melting process. <\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nAnd hop! At this stage, I usually have plenty on my fingers…<\/p>\n
\n <\/a><\/div>\n
\nAdd the salted butter caramel sauce. For the recipe it’s over there<\/a>!<\/p>\n
\n <\/a><\/div>\n
\nSeparate the yolks from the whites and pour the former into the melted chocolate.<\/p>\n
\n <\/a><\/div>\n
\nBeat the egg whites with the salt. Be careful not to exceed 180g of white in total.<\/p>\n
\n <\/a><\/div>\n
\nOnce firm, gently fold in.<\/p>\n
\n <\/a><\/div>\n
<\/p>\n
\n <\/a><\/div>\n
\nLift well so that it does not fall back.<\/p>\n
\n <\/a><\/div>\n
\nAdd caramel chips if you have them on hand.<\/p>\n
\n <\/a><\/div>\n
\n<\/div>\n
\nMix one last time and then pour into 6 bowls. Sprinkle with more sprinkles. You can put them on the surface at the last moment, because otherwise they will liquefy with the ambient humidity. Chill at least 4 hours before serving. <\/div>\n
\n<\/div>\n
\n <\/a><\/div>\n
\n<\/div>\n
\n<\/span><\/span><\/div>\n
\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"
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