Chocolate Mousse with Dulce de Leche and Salt
This rich, chocolatey classic gets a tweak by adding a drizzle of dulce de leche and a sprinkling of finishing salt, making it a perfect pairing with dessert wines.
Developed for Molesini Wine Club, the recipe is included in the wine shipment so members can make the dish to enjoy during their virtual wine tastings.
Marco Molesini enjoying the Chocolate Mousse with Dulce de Leche and Salt
Chocolate Mousse with Dulce de Leche and Salt
Serves 6
Prep time: 20 minutes plus minimum 24 hours of chilling
1 cup (128 grams) heavy cream
5 ounces (141 grams) 70–75 percent dark chocolate, finely chopped
1 tablespoon (15 milliliters) butter
3 eggs, divided, whites in a large bowl, yolks in a glass measuring cup
2 tablespoons (30 milliliters) sugar
1 teaspoon (5 milliliters) vanilla extract
3 tablespoons (45 milliliters) purchased dulce de leche or caramel sauce
1 teaspoon (5 milliliters) fleur de sel or other finishing salt
additional whipped cream to serve, to taste
Directions
Whip heavy cream to a thick consistency. Set aside.
Melt chocolate by placing butter, then chopped chocolate, in a small metal or glass bowl that fits over a saucepan with simmering water. (Make sure the bottom of the bowl does not touch the water.) Melt, stirring as needed. Set aside to cool to lukewarm.
Whip egg whites, sprinkling in sugar at the end, until stiff but not dry.
Beat egg yolks in their container until pale. Beat in a tablespoon of the lukewarm chocolate, then fold yolks into the remaining chocolate.
Fold a quarter of the whipped cream into the chocolate to lighten it. Then add a quarter of the egg whites. Carefully, in broad strokes, fold chocolate into remaining whipped cream, then fold this mixture into the egg whites, trying to avoid deflating the cream or whites. Be gentle!
Distribute mousse between six serving bowls. Cover with plastic wrap and refrigerate for 24 to 36 hours. Remove from refrigerator, uncover, and drizzle with warmed dulce de leche (microwaving it for 30 seconds should do it). Sprinkle with salt, whip additional cream as desired, and serve.
About Molesini Wine Club
This recipe was developed for Molesini Wine Club to be included in virtual tasting notes with wine shipments. Molesini Wine Club, based out of Cortona, Tuscany, features Italian wines that are otherwise unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers from across the country to ensure they are procuring the top labels from small producers making the finest boutique wines. Explore with them as they lead you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, decide on a tier that fits their palate best, and enjoy exclusive access to the most stunning wines of Italy. As a member of the Molesini Wine Club means becoming part of the Molesini family and we invite you to join us for this experience. For more information, please visit the Molesini Wine Club website.
Sally Uhlmann’s passion for cooking led her to publish a memoir-style cookbook, “Just Cook with Sally.” She splits her time between the States and her farmhouse in Cortona, Italy, when she is not traveling the world. Sally cooks, develops recipes, and writes stories—mostly about the intersection of food, travel, and her life.
