Latte Caramel Mousse Freeze

 
 

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by Dandelion Team

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Ingredients

Directions

 
 

Chocolate Fudge Chip - Latte Caramel Mousse Freeze with Roasted Almonds

by Elizabeth Falkner

Recipe time icon
5.5 Hours Total
Recipe yield icon
Yields 8-10 servings
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I am crazy for this 2022 Harvest small-batch chocolate from our friends at Dandelion Chocolate. It pairs wonderfully in this silky, creamy, date-sweetened, frozen latte caramel mousse, with an easy, smooth chocolate fudge sauce (made with some of the mousse), plus chocolate chopped up as chips, with roasted almonds for added crunch.

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Ingredients

  • ½ cup (60 g) almonds, roasted and roughly chopped

  • ¾ cup (177 ml) half and half (recommend straus creamery)

  • ½ cup (118 ml) organic date syrup

  • 1 pint (473 ml) heavy cream (recommend straus creamery)

  • pinch sea salt

  • 1 tsp vanilla extract

  • ½ tsp instant espresso (or a shot of espresso)

  • 1 Tbs dark rum or Bourbon

  • 5 oz (142 g) 70% large chocolate chips

  • Directions

    1

    Combine the half-and-half with the date syrup in a saucepan and stir together over medium-high heat.

    2

    Heat to bring to a simmer. Turn heat to medium low and cook for about 10 to 15 minutes, to 190 ℉. (Note, mixture will boil up and then start to reduce and thicken.)

    3

    Stir in sea salt, vanilla extract, rum or bourbon, and espresso.

    4

    Cool completely and chill.

    5

    Whip the cream to soft peaks and stir a large spoonful into the date-caramel mixture.

    6

    Fold the whipped cream and all of the date-caramel mixture together.

    7

    Reserve 1 C of the date-caramel mousse and freeze the rest.

    8

    Melt the reserved 1 C of date-caramel mousse in a saucepan and bring just to hot before boiling. Add half of the Dandelion Semuliki Forest, Uganda chocolate and stir to melt.

    9

    Chop up the other half of the chocolate.

    10

    Scoop out the frozen salted latte caramel mousse and spoon over some of the chocolate fudge sauce. Sprinkle with roasted almonds and chopped chocolate, or

    11

    When the mousse has been in the freezer for an hour, stir in the chopped chocolate, then scoop out some of the mousse into a clean container and layer on half of the fudge sauce and sprinkle on half of the almonds. Scoop the rest of the mousse and spread gently over the fudge-and-almond layer, then pour the rest of fudge sauce over and finish with almonds.

    12

    Freeze for at least 6 hours.