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Caramel & chocolate mousse
20 m active | 3 h 50 m total
Nutrition facts per serving:
  • Energy in kcal about 831
  • Fat about 62g
  • Carbohydrates about 60g
  • Protein about 7g
This is needed
This is needed for 4 people
Buckwheat crumble
  • 50 g buckwheat
  • 2 tbsp butter, melted
  • 50 g rolled oats
  • 2 tbsp sugar
Salted butter caramel
  • 100 g sugar
  • 2 tbsp water
  • 50 g salted butter, cut into pieces
  • 1 dl full cream
Chocolate mousse
  • 3 dl full cream
  • 100 g dark chocolate (70%), finely chopped
Tools
  • 4 glasses (each approx. 200 ml)
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And that's how it's done
And that's how it's done
Buckwheat crumble
Mix the buckwheat, oats, sugar and butter.
To bake
Approx. 30 mins. in the centre of an oven preheated to 180°C, stirring occasionally with a fork. Remove the crumble from the oven, leave to cool.
Salted butter caramel
Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the butter and stir to melt. Pour in the cream and simmer, stirring occasionally for approx. 5 mins. until the caramel thickens. Pour the caramel into the glasses, chill for approx. 1 hr.
Chocolate mousse
Heat half of the cream in a pan, remove the pan from the heat, add the chocolate, cover and melt, stir until smooth, leave to cool. Beat the remainder of the cream until stiff, carefully fold into the chocolate using a rubber spatula. Spread the mousse over the caramel, cover and chill for approx. 2 hrs.