Toffee Mousse with Salted Caramel Chocolate Popcorn
Get set for a showstopper of a dessert! This Toffee Mousse with Salted Caramel Chocolate Popcorn not only tastes amazing, it makes a great centrepiece too!
Ingredients
- 400g dulce de leche
- 500ml custard (shop bought, fresh)
- 600ml double cream (whipped to a soft peak)
- 6 gelatine leaves
Meringue
- 3 egg whites
- 3tbs caster sugar
- 200g dark chocolate
- 200ml dulce de leche
- 100g popcorn kernels
- 15ml vegetable oil
- Salt
Method
- Soak the gelatine leaves in cold water for 2-3 minutes.
- Warm the ½ custard and dulce gently in a pan and then add the gelatine (after squeezing out any excess water). Mix thoroughly. Pour into a large bowl, and add the rest of the custard, and mix.
- Whisk the egg whites to a stiff peak, add the sugar, then fold it into the toffee mix along with the whipped cream until eventually combined as one. Pour into a large serving bowl, pop into the fridge to set overnight or for at least 4 hours.
- Melt the chocolate in a bowl over a pan of hot water.
- Heat a large non-stick pan with a lid and add the oil and popcorn, put the lid on and wait for the popcorn to pop. Shake the pan occasionally.
- Add the dulce de leche to the melted chocolate and mix to combine. Pour over the popcorn and mix thoroughly. Add the salt and mix again.
- Pile on top of the mousse, sprinkle with more salt, and serve.
Ingredients
- 400g dulce de leche
- 500ml custard (shop bought, fresh)
- 600ml double cream (whipped to a soft peak)
- 6 gelatine leaves
Meringue
- 3 egg whites
- 3tbs caster sugar
- 200g dark chocolate
- 200ml dulce de leche
- 100g popcorn kernels
- 15ml vegetable oil
- Salt
Method
- Soak the gelatine leaves in cold water for 2-3 minutes.
- Warm the ½ custard and dulce gently in a pan and then add the gelatine (after squeezing out any excess water). Mix thoroughly. Pour into a large bowl, and add the rest of the custard, and mix.
- Whisk the egg whites to a stiff peak, add the sugar, then fold it into the toffee mix along with the whipped cream until eventually combined as one. Pour into a large serving bowl, pop into the fridge to set overnight or for at least 4 hours.
- Melt the chocolate in a bowl over a pan of hot water.
- Heat a large non-stick pan with a lid and add the oil and popcorn, put the lid on and wait for the popcorn to pop. Shake the pan occasionally.
- Add the dulce de leche to the melted chocolate and mix to combine. Pour over the popcorn and mix thoroughly. Add the salt and mix again.
- Pile on top of the mousse, sprinkle with more salt, and serve.
