Chocolate and Caramel

Oh! This stuff has such potential. Chocolate caramel mousse. With an artistic sort of a flair- you know, a jaunty little tilt to the whole thing. I have to thank Tartlette for the idea and recipe and the link to the pastry chef. There was a lot of "oh la la-ing" going on in connection with this post, and it wasn't necessarily limited to food. But, sadly, the execution turned out to be a little less than what you might have hoped for - but maybe consistent with Tartlette's experience with other recipes of his. In any event, the caramel mousse was a little gummy - too much gelatin I think! But the chocolate mousse was yummy - light and airy, though I wouldn't hesitate to go back to my usual Joy of Cooking chocolate mousse instead, since I can make that one with my eyes closed.

Anyway, the caramel was lots of fun to make - here it is ready to go into the champage flutes. And here is is again resting on its side to get the proper angle.



And another shot of the lovely finished product.