It’s ironic that the phrase ‘piece of cake’ signifies something that’s dead easy, as our cultural image of a piece of cake is based on the layer cake, which requires multiple steps, a light touch, and at least a little bit of decorative talent. Chocolate mousse on the other hand, associated with restaurant meals and special occasions, is a piece of cake to make.
This mousse is complicated by the addition of caramel, but even that is easy, once you’ve learned the trick of it. In fact, making caramel is a lot like making brown butter. When you know how to make it, you want to add it to everything. And once you’ve added caramel to chocolate mousse, I suspect you’ll want it that way every time.
The only thing that’s not easy about this recipe is having to wait eight hours for the mousse to set. I solved that issue by making it before bed last night. If I’d made it during the day, I wouldn’t have waited nearly that long. As it was, it took a lot of will-power not to eat it for breakfast. Which wouldn’t have been a bad idea, save for the fact that I wanted to wait for some brighter afternoon light for photographs.
I’m so glad we’ve posted about this recipe – I’ll never have to wait for good light again. Now that I know how delicious it is, I don’t think I could have the forbearance. This mousse is wonderfully balanced in its elements – salt, sweet, bitter, and rich. It’s the sort of thing you could bring out in cocktail glasses at a dinner party, but I don’t recommend waiting for an occasion. Spoon it into little pots and enjoy it as a mid-week treat. It will look just as charming and it will be even more satisfying.
Surprisingly, I’ve still got some in the refrigerator to enjoy tomorrow. This recipe could be halved, easily, but I recklessly made an entire batch. At least it gave me the opportunity to use the cute little lids for my Riviera Petit Pot jars. More importantly, I’ll have a decadent treat to distract me from another long day of elevating my sprained foot – an enforced rest is not as relaxing as you might think.
Luckily for you, this is one of the recipes from My Paris Kitchen that’s posted online. Head over to Epicurious and then run to the store for any of the ingredients you don’t have on hand. It takes eight hours to set, so the sooner you get started, the sooner you’ll be enjoying it.
You can read through everyone’s posts here. And consider joining this community of wonderful cooks and lovely people, as we work our way through David Lebovitz‘ My Paris Kitchen.
18 thoughts on “Cook the Book Fridays – Salted Butter Caramel-Chocolate Mousse”
Love love love your little pots!! Your mousse look awesome! Another good way to serve this (at my house party – if ever I hold one) will be using all of my Chinese spoons collection – a sure ice breaker – everyone enjoying only one decadent spoonful!!
Oh Emily, that would be such a beautiful way to present this mousse! If you ever do it, you’ll have to post photos.
Your will power to wait was impressive!;) I would definitely make the whole batch again. Knowing that there is one of these little guys in the fridge (especially after a tough day) is quite encouraging! i was so glad that it was easy too! Your photos are great!
Thanks so much, Natascha! If I hadn’t made it so late in the evening, my will power might have gone out the window. 🙂
This is the perfect recipe for those little pots, huh?
Yes! They look pretty and the portion size is just right, too.
Hey, Teresa, I am sorry about your sprained foot. You mean, ankle, or really, sprained foot. It’s much better to sit back, put up your feet and read a book when you don’t “Have To.” But, take care, get better and you’ll be running around like a crazy woman in no time. So, enjoy the moment. I loved this mousse also and was very, very surprised at how easily it came together. In the spirit of full disclosure, I only waited 4 hours before eating it.
Thanks so much, Mary. It’s hard for me to let go of all the things I think I have to do (or want to do), but I’m trying. Funny, I never pass up a chance to read when I should be doing something else, so I’ll have to settle down and try to enjoy it! And in the spirit of full disclosure, if I hadn’t waited until just before bedtime to make this, I couldn’t have waited the full 8 hours, either! 🙂
Between your shots of the mousse in those cute pots and the incredible taste of the chocolate mousse itself, I can’t quite decide which one I like better. You have certainly elevated all the elements of this dessert.
Thanks so much, Shirley!
I’ve actually never added caramel to chocolate mousse or pot de cremes and now I am wondering why not!! These look delightful.
I wondered the same thing, especially since I’ve had David’s cookbook since it was released. Chocolate-caramel pots de crème would be especially wonderful!
Hope your sprain heals quickly… like you I made this the evening before so that we wouldn’the have to think about it for 8 hours! I also love your little pots with the lids!
You and Mardi with those adorable petit pots lids! So jealous as they are absolutely cute! Bummer about the sprain, Teresa: I’m telling you something weird was in the air over the last week or so. I’m glad you all enjoyed the mousse!
Oh, yeah! This is a must make recipe! Such a heavenly combination.
Teresa, Your little pots are the perfect size for this mousse. My store sells little pots of yogurt, but no lids. They are just too cute! Your mousse looks luscious…we really loved this one,too. A keeper for sure!
Sorry about your sprain…take care and get better soon.
Your little jars are perfect for this mousse! I can relate to the “forced rest” not being so great; I hurt my calf last summer and I was not very good at resting (and it was very frustrating). I hope your ankle is on the mend!
Those petit pots are so cute!!! Another reason to travel to Canada- we do not have any locally. I checked the website and the nearest is Michigan. (actually, that is the only place in the states). Sorry to hear about your foot- but rest, read and chocolate- not a bad way to spend the day