Ryan Thomas is a university student who enjoys cooking recipes from a wide variety of culinary traditions.
Not having access to an oven can terribly limit the variety of desserts that one can make, but when you can make such a thing as a mousse—light, elegant, fluffy, and with a beautiful taste that can encompass a dramatic number of ingredients from chocolate to fruits to coffee—it hardly feels like a loss! In this case, the combination of a type of caramelized condensed milk, mixed with the heady richness of chocolate, combines to produce a thick and luscious mousse, utilizing fully the different flavors present for a wonderful and highly decadent dessert.
Even better, it is easy to make, provided you can get your hands on the type of caramel-condensed milk product I have used here. If you cannot find this product, I imagine it would be possible to make your own caramel and to combine it with condensed milk for much the same effect, even if that spoils some of the ease with which the recipe might otherwise have been made.
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This recipe is entirely my own, although it is also based upon previous mousses that I have made, adapted to fit this particular flavor profile.
- 400 grams (14 oz) condensed caramelized milk
- 2 cups heavy cream
- 1 cup + 6 tablespoons sugar
- 1 1/2 teaspoons salt
- 5 eggs, separated into whites and yolks
- 2 packets gelatin
- 100 grams (3.5 oz) milk chocolate
- 1 teaspoon vanilla extract
- Heat the condensed caramelized milk in a small saucepan over high heat with 1/2 cup of cream, until hot and liquid.
- Combine together the sugar, 1 teaspoon salt, and the egg yolks in a large saucepan, over high heat, stirring constantly until all of the elements are combined together and liquid.
- Proceed to add in the caramelized milk mixture, and stir together until smooth. Add in the 100 grams of chocolate. Reduce heat to low, and stirring constantly to prevent any boiling, cook for 20 minutes over low heat or until the mixture has thickened to a custard. Add in the vanilla extract and the gelatin packets, stirring them in, then place the saucepan into a bath of cold water to allow to set.
- Once it is cold, beat the remaining 1 1/2 cups of heavy cream in one bowl, and the 5 egg whites, initially with the remaining 1/2 teaspoon of salt but adding in teaspoons of sugar over time, until both are thick, luscious, and glossy. Then in intervening batches, beat the two into the custard. Place into the refrigerator to become cold, and serve either plain or garnished with your choice of slivered almonds, raspberries, powdered sugar, etc. Garnishes that are bright and stand out well are best.
© 2019 Ryan Thomas