This salted butter caramel-chocolate mousse is rich and decadent. You would surely expect that from David Lebovitz’s My Paris Kitchen. I made half of the recipe. I lightened it up by substituting heavy cream, a major component of the mousse besides chocolate and the eggs, with half and half. It is a necessary adjustment since my stomach has been protesting vehemently to the rich food I attempted to cramp in there lately. The dessert is still rich and decadent, a bit on the heavy side. I don’t think the flavor is at all compromised by putting in less fat. I enjoyed it and my stomach was cool about it!
I’m curious to find out how far I could go with the heavy cream substitution. Whole milk or even yogurt or a combination of both? Please feel free to weigh in on that.
The best part of the mousse, in my opinion, is the salt. I did not use salted butter as the recipe calls for; I only have unsalted butter. I’d sprinkle even more flaky fleur de sel on the mousse next time since the sweet and savory flavor is such a winning combination. Salty caramel has such an exquisite balance of taste. Meanwhile, my husband ate his chocolate mousse with a big heap of mixed berries on top. He really enjoyed it and licked his glass clean.
|Substituted heavy cream with half and half|