And dark chocolate mousse recipe from Pierre Hermé caramel

How can I do?

Put icing bowl of your food processor freezer for 15 minutes. In the ice tank, you get the cream into whipped cream farm.

In a large heavy saucepan, cook the sugar over medium heat until they dry to form a golden brown caramel.

Off the heat, stop cooking the caramel by which to press the butter and 2 tablespoons of whipped cream, it projected.

Chop the chocolate bread knife and put it in a bowl. Pour the caramel mixture in three batches, stirring with a wooden spoon.

Let cool (45 ° C), stir in the remaining whipped cream, gently lifting the preparation using a flexible spatula.

Pour the mousse into a large or 4 small incisions. Cover with plastic wrap and store in the refrigerator 1-2 hours before serving.


  • 85g Dark chocolate 55% cocoa
  • 30 cl whipping cream
  • 90 g powdered sugar
  • 30g salted butter
  • Salt

Total time: Preparation + cooking time: 20 min
Yield: 4 people