Caramelised white chocolate is in the news as it's a hit for people who don't normally like white chocolate. Victoria shows how it works beautifully in this gluten-free mousse cake.
Caramelised white chocolate is big news right now and for good reason. Aside from being absolutely delicious, it is also a hit with people who profess to not normally like white chocolate. The caramelisation adds an extra layer of toffee flavour, which counteracts the nursery sweetness of white chocolate. It’s best to use white chocolate with a high cocoa butter content, as it will be easier to transform and will remain smooth and grain-free. I made mine in the sous vide
, because I’ll take any excuse going to play with my expensive kitchen toy, but a low oven will give the same results, but will require a little more of your attention during the process. It is very different from normal melted chocolate and easier to make than straight up caramel. This stuff has a higher viscosity and is almost fudgy in texture.
Once you’ve made your first batch of caramelised white chocolate, I can guarantee you’ll want to make it again, and soon. You can swirl it through ice cream or frosting, turn it into a cheesecake or use it to sandwich together homemade macaroons. Or, failing that, you can always just eat it straight off the spoon.
Gluten-free Caramelised White Chocolate and Dark Chocolate Mousse Cake
You will need 8 x square mousse rings (60 x 60 x 35mm)
For the caramelised white chocolate
250g of good quality white chocolate (callets or chopped)
For the chocolate cake base
3 eggs, separated
75g caster sugar
50g ground almonds
A pinch of salt
For the caramelised white chocolate mousse
2 leaves of gelatine, soaked in cold water for 10 minutes
1 tbsp. of boiling water from the kettle
The caramelised white chocolate you have made using the above quantities
250ml double cream
A pinch of salt
For the dark chocolate topping
50g dark chocolate callets
75ml of double cream
15g of light muscovado sugar
Pinch of salt
2 egg yolks
To make the caramelised white chocolate, seal the chocolate in a vacuum packed bag and place in the sous vide set to 90°C for about 6 hours. Alternatively, preheat the oven to 125°C (100°C fan). Place the chocolate on a baking tray and pop it in the oven, stirring every 10 minutes or so for about an hour, or until the caramel is the colour of peanut butter. The chocolate will start to brown, turn crumbly and chalky at first, but soon you will have a rich and luxurious caramel.
Preheat the oven to 180°C (160°C fan)/350°F/Gas Mark 4 and line a small roulade tray with baking parchment.
To make the cake, whisk the egg whites with a pinch of salt until stiff but not dry. Set aside for later. In a separate bowl but with the same whisk (no need to wash it), whisk the egg yolks and sugar together until thick and mousse-like. Sift over the cocoa and add the ground almonds and mix together. Fold in the egg whites and pour the mixture into your prepared tin. Smooth over gently with a palette knife and bake for 10 – 15 minutes, or until an inserted skewer comes out clean. Leave the cake to cool on a wire rack.
Once cold, stamp out 8 pieces of cake with the square mousse ring and place each mould on a tray lined with baking parchment. Gently press the cake down in each mousse ring to ensure they are flush with the base of each mould.
To make the caramelised white chocolate mousse, whisk the egg whites with a pinch of salt until stiff, but not dry. In a separate bowl (but using the same whisk – no need to wash it up), lightly whip the cream until it just holds and set both bowls aside. Squeeze out the excess water from the gelatine and melt it with the hot water. Stir the melted gelatine into the caramelised white chocolate. Whisk in the egg yolks and taste. You may want to add a little pinch more salt. Whisk in the cream until everything is fully incorporated. Fold in the egg whites and pour the mousse into your prepared moulds, leaving enough of a gap at the top for the dark chocolate topping. Pop the tray in the fridge for about an hour to set.
To make the dark chocolate topping, place the chocolate and butter together in a heatproof bowl. Stir the cream and sugar together in a saucepan over a gentle heat until the sugar has completely dissolved. Increase the heat and once the cream begins to scald, pour it over the chocolate and butter. Leave for a minute before mixing together until the chocolate and butter has melted and the mixture is smooth and glossy. Stir in the salt and whisk in the egg yolks.
Take the moulds out of the fridge and pour the chocolate topping over the top of the caramelised white chocolate mousse, right to the top. Pop back in the fridge for a further couple of hours, or until set. To remove the mousse cakes from their moulds, simply blast the edges with a blowtorch and slide off. If you don’t have a blowtorch, you can use a hairdryer instead.
Hi Leone, I'm so pleased you want to make this recipe! If you don't want to use individual mousse rings, you can use a loose-bottomed cake tin to make one large cake which you can then slice. You may have to increase the setting times though.
31 March 2014
Hi Leone - the ones that Victoria put in her link are £1.50 each - so that would be £12 if you got them from the site she suggests. Hope that helps.
29 March 2014
Rock Musicians Wife
This recipe states that 8 mousse rings are needed for this recipe. I've just looked these up and the cheapest ones I can find come to £55.00!!!! what else can be used instead? I would love to make this recipe but not at that cost! Leone.
29 March 2014