Ooey gooey 3 tier mini chocolate salted caramel heaven! These mousses will wow the socks off your dinner guests. They do take patience but if you really want to go that extra chocolate mile, plus enjoy making mouth-watering treats, then this is for you, oh and the lucky guests of course!
- 125g self-raising flour
- Half a tsp. baking powder
- 25g cocoa powder
- 125g Lily O’Brien’s Dark Chocolate Drops (chopped)
- 125g Light muscovado sugar
- 125g unsalted butter (softened)
- 2 large free range eggs
- Splash of vanilla extract
For the milk chocolate mousse:
- 50g butter (melted)
- 200g Lily O’Brien’s Milk Chocolate Drops (chopped)
- 300ml whipped cream
- 30ml Baileys or a coffee flavoured liqueur (optional)
For the salted caramel layer:
- 150g dark brown soft sugar
- 150g butter
- 397g can of Carnation condensed milk
- ½ tsp. sea salt
- Preheat the oven to 160 fan / 375 F / gas mark 5.
- To make the sponge layer, whip the eggs first in a glass bowl.
- Melt the chocolate drops in a microwave slowly in another glass bowl, making sure not to burn.
BAKING TIP: If there are a few drops not quite melted stir and leave to stand a minute as they will melt into the rest of the chocolate.
- Leave on the side to cool a little then gradually stir/fold into the eggs until combined.
- In another bowl, cream the sugar and the butter until light and fluffy.
- Now add the chocolate mix and whisk together.
- In another bowl sift and combine the flour, baking powder, cocoa powder and sugar.
- Now add the whisked chocolate mixture, plus the vanilla and whisk once more.
- Scoop all into an 8 inch sponge tin.
- Bake for around 20-25 minutes.
BAKING TIP: Place a skewer in to the middle to check the sponge is cooked.
- Leave to cool for 10 minutes and then remove from the tin pop on to a cooling rack.
- Once fully cool, take a knife and split the sponge into 2 thin cake rounds.
- Using individual mini loose bottom mini tins, cut around to make small round sponge bases.
- Leave in the mini tins (these form your first layer) and carefully place on a board that will fit into a freezer and fridge (You are looking to create at least 4).
BAKING TIP: There will be some sponge left over, (don’t waste it!) this is great to save and freeze for later to make Ice cream sundaes with!
- To make the mousse layer, place chocolate in a large heatproof bowl over a saucepan of simmering water (or microwave again as above).
- Stir with a metal spoon for 10 minutes or until melted and smooth.
- Remove from heat and let cool for 10 minutes.
- In a glass bowl, using an electric mixer, beat the cream and the cream liqueur until soft peaks form.
- Fold the slightly cooled chocolate into the cream mixture.
- Pour the mousse chocolate mixture into the tins to create the next layer on top of the sponge. Don’t, fill as you need to leave a gap at the top for the third layer! Now stick in the freezer for 1 hour.
- Make the caramel after the 2 layers of the mousse cake have been in the freezer for an hour to start to set.
- To make the caramel layer, heat the sugar in a non-stick pan, stirring constantly until a thick brown, amber-coloured liquid is formed.
- Once the sugar is melted, add the butter and stir until completely melted.
BAKING TIP: Be careful when adding the butter to the melted sugar because the caramel will bubble rapidly.
- Slowly drizzle into the hot pan the Carnation condensed milk and bring to a rapid boil, stirring continuously.
- Allow the mixture to boil for 1 minute and then remove from the heat and stir in the salt.
- Leave to slightly cool (caramel thickens as it cools) and then pour onto the chocolate layer.
- Put your mini cakes in the freezer overnight.
- When you are ready to use them the next day, remove from the freezer at least 2 hours before.
- When you remove form the freezer after 10 min push out with the loose bottom bases carefully and put on a plate. Once they are defrosted, stick in the fridge to keep cool if you are not quite ready to serve. Add cream to finish, decorate with our creamy caramel with sea salt share bag discs.