Chocolate-Caramel Yogurt Mousse with Fleur de Sel
Chocolate-Caramel Yogurt Mousse with Fleur de Sel
Ingredients
- ½ cup (125 ml) 11% plain yogurt
- 4 eggs, at room temperature and separated
- 6 oz (170 g) dark chocolate, melted and cooled
- 3 tbsp sugar
- 6 tbsp (90 ml) homemade or store-bought salted butter caramel
- 1 tbsp cocoa powder
- Fleur de sel, to taste
Instructions
- In a large bowl, whisk together the yogurt and egg yolks. Whisk in the chocolate in 2 additions. Set aside.
- In another bowl, whisk together the egg whites and sugar with an electric mixer until stiff but pliable peaks form.
- Using a spatula, mix a quarter of the egg whites into the chocolate mixture. Using a whisk, gently fold in the remaining egg whites in 2 additions. Divide the mousse among 6 glasses or verrines, about 1/3 cup (75 ml) per glass. Cover and refrigerate for 2 hours.
- Using a small spoon, spread 1 tbsp (15 ml) of the caramel over the surface of each chocolate mousse. Using a small sieve, sprinkle with the cocoa powder. Sprinkle with fleur de sel. The mousse will keep for 3 days in the refrigerator.
Chocolate-Caramel Yogurt Mousse with Fleur de Sel