- Serves: 4-6
- Cook Time: 40 minutes
- Prep Time: 20 minutes plus 2 hours chilling
- Effort: easy
For the chocolate mousse:
- 120 ml double cream
- 120 g dark chocolate, 5570% cocoa solids, broken into pieces, or dark chocolate drops
- 1 tsp orange zest, finely grated or 2 tbsp orange liqueur or 2 tbsp brandy
- 2 eggs, separated
For the shortbread biscuits:
- 150 g plain flour, plus extra for dusting
- 50 g caster sugar
- 100 g butter, softened
For the salted caramel sauce:
- 225 g caster sugar
- 110 g butter
- 175 ml double cream
1. For the chocolate mousse: Pour the cream into a saucepan and bring to the boil, then remove from the heat, add the chocolate and stir the mixture until the chocolate melts. Add the grated orange zest or liqueur and whisk in the egg yolks.
2. In a separate, clean, dry bowl, whisk the egg whites until just stiff, then stir a quarter of the egg whites into the cream mixture. Gently fold in the rest of the egg whites, then spoon into little bowls, glasses or cups and leave for 2 hours in the fridge to set.
3. For the shortbread biscuits: Preheat the oven to 180C/160C fan/gas 4. Mix the flour and sugar together in a large bowl. Add the butter and rub it in, bringing the mixture together to form a stiff dough. There will be enough butter in the mixture to bring it together, so dont be tempted to add any water. Alternatively, briefly mix all the ingredients in a food processor until they come together.
4. Transfer the dough to a work surface lightly dusted in flour and roll it out to a thickness of about 5mm (1/4in). Cut into shapes fingers, rounds or whatever shapes you like and place on two baking sheets, spaced evenly apart. Put in the oven and cook for 610 minutes or until pale golden in colour.
5. Remove from the oven and, using a palette knife or metal fish slice, carefully transfer the biscuits to a wire rack to cool.
6. For the salted caramel sauce: Place the sugar in a saucepan with 75ml of water and set over a medium heat, stirring the syrup as it heats up to dissolve the sugar. Once the sugar has dissolved, stir in the butter, then turn the heat up to high and cook for about 10 minutes or until the mixture turns a toffee colour. Do not stir the the mixture as it cooks, though you might need to swirl the saucepan occasionally if you see the caramel turning golden on one side of the pan before the other.
7. Once the caramel is a rich golden toffee colour, take it off the heat for a moment and stir in half the cream. When the bubbles die down, stir in the rest of the cream and a good pinch of salt to taste. Serve with the chocolate mousse and shortbread biscuits.
Do you love chocolate? Take a look at all of our chocolate recipes.
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