Hospitality College


Chocolate Mousse and Caramel Jelly Recipe


Chocolate Mousse and Caramel Jelly Recipe made by Level 2 Professional Cookery Student

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Caramel Jelly:


444g granulated sugar
72g glucose syrup
3 vanilla pods, split and seeds scraped
798g double cream
192g egg yolks
15g (7 ½ sheets) gelatine, soaked and drained


[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]Chocolate Mousse:


180g granulated sugar
90g water
126g egg yolk
450g dark chocolate, chopped
810g double cream
13.5g (6 ¾ sheets) gelatine, soaked and drained
54g vanilla cognac


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Method: Caramel Jelly

Whisk a little of the hot mixture into the egg yolks, then add the egg yolks to the pan and cook stirring constantl, to 179°F (81°C).

In a combine the sugar and the glucose, and cook over a high heat until caramelized. Remove from the heat and add the vanilla seeds and cream. Return to the heat, if necessary to smooth the mixture.

Add the gelatine and stir until dissolved. Strain and pour some into the bottom of the moulds or tin.

Pipe or spread the chocolate mousse on top of the jelly. (If using individual moulds place a few cherries in the centre of the mousse). Top with more of the jelly and refrigerate until set.


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Method- Caramel Mousse:

  1. Place the sugar and water in a saucepan and cook over high heat to 240°F (115°C). Whisk egg yolks on medium speed. When syrup is ready, add to egg yolks on high speed. Whisk until cool to make a ‘pate a bombe’.
  2. Melt the chocolate. Whip the cream on high speed to soft peaks. Melt the gelatine with the cognac over low heat.
  3. Fold one quarter of the cream into the pate a bombe. Fold in the melted chocolate. Fold in the gelatine. Fold in the remaining cream. Put to one side whilst you prepare the caramel jelly.

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