However, you could also refrigerate it– just keep an eye on it so it doesn’t become too cold! In a small bowl, mix gelatine and water (37ml) together and leave for 10-15 minutes until set. Eine luftige Mousse mit leicht salziger Caramel Note, dazu Popcorn on top. Now that the whipped cream is ready, we’re on to the delicious caramel. If you can’t find bottled caramel sauce, you can use salted caramel … We’d love to have you! Enjoy! But I haven’t seen caremel chips here in london ?. Mine kept sliding off to one side and flattened the caramel mousse filling. I’ve just tried this recipe and it’s delish! The caramel needs to cool down completely before folding into the whipped cream. We gently folded the caramel into the whipped cream until light, luscious, and well combined! While it holds up to piping perfectly, it’s probably a bit too soft for spreading over the entire cake. Required fields are marked *. Dessert mousses are typically flavored with chocolate, coffee, or caramel and sometimes stabilized using gelatin. Next, we combined the caramel chips and cream in a microwave-safe bowl, and heated in the microwave in small increments until melted. Finde was du suchst - wohlschmeckend & brillant. Deliciousness! Also, if the filling was applied very thick, that could also make it more likely to slide during transport, etc. Auf unserer Küchen-Miezen-Facebookseite wurden wir gefragt, ob wir ein Rezept für eine Karamell-Mousse mit einer guten Konsistenz posten könnten. Let it cool down and place in the fridge to chill for an hour. To make the ganache, we placed the chocolate and cream in a microwave-safe bowl, heated for one minute, stirred, heated for 30 more seconds, stirred until it came together with no unmelted pieces. So geht´s: Rühraufsatz in den Mixtopf einsetzen.Sahne in den Mixtopf geben, bei Stufe 3.5 unter Sichtkontakt steif schlagen und umfüllen. When the whipping cream starts to heat-up, remove from heat and pour in the white chocolate chips. If you’re interested in having full access to every cake video tutorial that we’ve ever made, you should consider joining My Cake School! Chill the bowl and beaters in the freezer at least 15 minutes before whipping the heavy cream. Hi Cecee, I’m glad that you liked it! Will it separate? I love baking, cooking different dishes from different cultures, and experimenting with new recipes. If you’d like to further smooth the ganache, you can chill it just until firm, and glide over it with a heated metal bench scraper (or spatula). In this case, we used 20 oz Ghirardelli Semi-Sweet Mini Chips, to 10 oz heavy cream. Looks yummmm. https://prettysimplesweet.com/salted-caramel-cheesecake-mousse Adding that to my to try list :-), Since it is whipped cream does it have to be refrigerated ?? It gets its airy consistency by folding whipped egg whites or whipped cream into the base mixture. Your email address will not be published. Cover the bowl and refrigerate the whipped cream while preparing the caramel. Spread this deliciousness between layers of your favorite chocolate or caramel cakes…or really,  spice cake would be fabulous too! Combine the flour, sugar, cocoa powder, baking powder, and baking soda in a mixing bowl. Even my husband, who’s not really into anything sweet, loved it. You can take your cake out of the refrigerator 1 1/2 to 2 hours before serving to warm up a bit before serving. Here is our freshly melted caramel…, Next, I wanted to cool the mixture. To a microwave safe bowl add the bag of Hershey's Salted Caramel Chips (or your caramel chips of choice) and 1/2 cup heavy cream.