Caramel mousse is a frothy dessert made with caramel syrup or brown sugar and vanilla flavoring. It can be made with just a few ingredients and can be baked for a cake-like texture. Chocolate mousse originated in France in 1894 and has many variations.
Caramel mousse is a sweet variation of the traditional chocolate mousse, which is usually a light, creamy, pudding-like concoction. Mousse comes from a French word meaning foam, and it’s an apt description for the dessert, which tends to be a frothy cross between heavier cream desserts and the meringue toppings used for pies. The caramel used in making caramel mousse is usually in a thick liquid form such as caramel syrup, as the actual semi-soft caramels would weigh down the final product too much. Some caramel mousses, however, don’t use caramel at all as an ingredient and instead substitute brown sugar and vanilla flavoring.
Making caramel mousse can be a relatively simple and quick process depending on the number of ingredients in the particular recipe used. Some recipes have no more than four ingredients, including a caramel flavor of some sort, milk, double cream, and egg whites. The cream is usually whipped by hand until it thickens slightly, and then the egg whites are folded in to beat slightly more. The other ingredients are then mixed and stirred until the mixture is of a uniform consistency, and is poured into serving dishes and refrigerated overnight.
Getting the right flavor and color for caramel mousse or any other caramel dessert comes down to individual tastes. Some recipes call for caramel syrup, others call for a semi-soft caramel or two that you melt and add to the batter, or others even suggest cutting into some popular caramel-flavored candy bars. In fact, some caramel mousse recipes use chocolate, honey or vanilla beans as flavoring and don’t include caramel at all.
Baking mousse is also part of some recipes, where sugary ingredients such as sugars, honey and vanilla are heated in a saucepan to turn the color into an amber mixture and boost its flavour. Some mousses are also cooked in a conventional oven for about twenty minutes to give it a more cake-like texture. In this case, part of the recipe is kept out and refrigerated as a creamy topping to cover later.
Chocolate mousse is believed to have first originated in France in 1894 as a form of fish and vegetables. In the early 1900s, French artist Toulouse Lautrec used chocolate instead, giving it the name chocolate mayonnaise. Due to its long history, it’s no surprise that there are so many ways to make mousse and so many new variations on the standard chocolate theme.
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