 Triple
Decker Chocolate & Caramel Mousse
This three layered mousse will wow your dinner
guests! It takes a while to make as you need to
allow for the layers to set separately. This can
be made the day before needed.
Small quantities of Prenzel products are required
for this recipe, so if you prefer, you can do
this recipe with our mini’s (100ml)
INGREDIENTS
Chocolate Mousse
Caramel Mousse
- 125g jersey caramels
- 1 Tbsp milk
- 1 egg, separated
- 1 tsp. gelatine
- 1 tsp. water
- 1 tsp.Prenzel
Butterscotch Schnapps
- ½ cup thickened cream, whipped
White Chocolate Mousse
METHOD
Chocolate Mousse:
Combine cooled melted chocolate, Prenzel Chocolate
Cream and egg yolk in a medium bowl and mix well.
Fold in whipped cream.
In separate bowl beat egg white until soft peaks
form. Fold egg white into chocolate mixture gently.
Divide mixture evenly among 6 serving glasses
and refrigerate until set.
Caramel Mousse:
Combine jersey caramels, milk and Prenzel Butterscotch
Schnapps in a small pan and stir over a low heat
until caramels are melted and mixture is smooth.
Stir in egg yolk and cool.
Sprinkle gelatine over the water in a heatproof
bowl, and stand the bowl in simmering water until
gelatine is dissolved.
Stir into caramel mixture and cool. Fold in whipped
cream.
In separate bowl beat egg white until soft peaks
form, then fold gently into caramel mixture. Divide
mixture evenly over glasses of chocolate mousse
and refrigerate until set.
White Chocolate Mousse:
Combine butter, melted white chocolate, Prenzel
Butterscotch Cream and egg yolk. Fold in whipped
cream.
In separate bowl beat egg white until soft peaks
form, then fold gently into white chocolate mixture.
Divide mixture evenly over glasses of mousse and
refrigerate for several hours or until ready to
use.
Remove from fridge 5 minutes before serving.
Top with a little whipped cream and some shaved
chocolate, or leave ungarnished.
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