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View more "Desserts & Sweets" recipes Crunchy Caramel Mousse Recipe

Crunchy Caramel Mousse

Dairy Farmers of Canada
Add to Calendar 09/15/2019 10:00 AM 09/15/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1 1/2 cups (375 mL) sugar
2/3 cup (160 mL) water
3 tbsp (45 mL) rum or water
1 pouch (1/4 oz/7 g) of unflavoured gelatin
3 egg yolks
1 1/2 cups (375 mL) hot Milk
1 tsp (5 mL) vanilla extract
2 cups (500 mL) 35 % cream
2 oz (60 g) semisweet or bittersweet chocolate, melted
2 Crispy Crunch bars (45 g each), crushed

Yields: 6 servings

See full recipe: https://www.dairygoodness.ca/recipes/crunchy-caramel-mousse?source=calendar
Crunchy Caramel Mousse true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Desserts & Sweets
  • Prep. Time 30 mins
  • Cooking Time 15 - 20 mins
  • Refrigeration Time 3 hrs
  • Yields 6 servings
  • Course Desserts & Sweets
  • Prep. Time 30 mins
  • Cooking Time 15 - 20 mins
  • Refrigeration Time 3 hrs
  • Yields 6 servings

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 1985 Milk Calendar Explore all Milk Calendar recipes

Ingredients

1 1/2 cups (375 mL) sugar
2/3 cup (160 mL) water
3 tbsp (45 mL) rum or 
water
1 pouch (1/4 oz/7 g) of unflavoured gelatin
3 egg yolks
1 1/2 cups (375 mL) hot Milk
1 tsp (5 mL) vanilla extract
2 cups (500 mL) 35 % cream
2 oz (60 g) semisweet or bittersweet chocolate, melted
2 Crispy Crunch bars (45 g each), crushed

Preparation

Combine sugar with 1/3 cup (80 mL) water in a large, heavy saucepan. Heat gently, stirring, until sugar dissolves. Boil mixture 5 to 10 min, watching carefully, without stirring, until sugar turns a deep caramel colour. Do not burn. Remove from heat and standing back, add remaining 1/3 cup (80 mL) water. Mixture will bubble up furiously. Stir to dissolve caramel; return to heat for a minute if necessary. Reserve.

Sprinkle gelatin over rum in a small saucepan. Rest 5 min to soften gelatin; heat gently to dissolve. Reserve.

In the top of a double boiler combine egg yolks, milk, caramel and gelatin. Cook over simmering water until mixture thickens slightly- about 7 min. Add vanilla extract; cool over a larger bowl filled with ice and water. Mixture should be cool but not yet set.

Prepare serving bowl by drizzling half of chocolate around the bottom and up the sides of a 12 cups (3 L) glass bowl or individual wine glasses. Sprinkle with half of crushed chocolate bars. Reserve.

Whip cream and fold 2/3 of it into caramel base. Pour into bowl. Refrigerate mousse and extra cream 1 hour. Decorate top of mousse with reserved cream, drizzle with remaining chocolate; sprinkle with remaining crushed chocolates bars. Chill 2 hours.

115 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 1985 Milk Calendar Explore all Milk Calendar recipes

Did you know?

You can find your favourite Milk Calendar recipes from as far back as 1974! Find them here.

This recipe is brought to you by:

My Milk Calendar From the 1985 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 652 Calories
Protein: 8 g
Carbohydrate: 70 g
Fat: 40 g
Fibre: 1.1 g
Sodium: 105 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 14 % / 154 mg
Vitamin A: 40 %
Vitamin B12: 31 %
Vitamin D: 31 %
Riboflavin: 18 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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