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OTHER PREPARATIONS
Cream caramel
Creamy chocolate mousse
Serves 6
700 ml milk
5 eggs
140 g caster sugar
2 tsp vanilla sugar
Serves 4-6
200 g good-quality dark
chocolate
1 whole egg
250 ml milk
Preparation: 10 min • Cooking: 60 min
Preparation: 10 min • Cooking: 5 min • Resting time: 3hr
Preheat your oven to 180 °C (gas mark 4).
Break the eggs into the blender jug and add 70 g caster
sugar, the vanilla sugar and the milk. Turn the selector to 1
and blend for 20 seconds.
Heat the rest of the caster sugar in a frying pan over a
high heat until it goes brown and turns into caramel. You
can add a little water to accelerate the process.
Pour the caramel into the bottom of a soufflé dish, then
add the contents of the blender jug.
Cook in a bain-marie for 50 minutes (place the dish in the
oven in a large tin containing hot water).
Allow the cream caramel to cool at room temperature,
then chill in the refrigerator for a few hours before serving.
Break the chocolate into squares before placing it in the
blender jug. Press the pulse button a few times to reduce it
to a coarse powder.
Heat the milk and add it to the blender jug. Turn the selector
to 3 and blend for 20 seconds to melt the chocolate. Add
the whole egg and blend for a further 10 seconds.
Divide between ramekins or verrines. Allow to set in the
refrigerator for at least 3 hours.
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