One of Italy’s most famed desserts made with creamy sweet Italian cheeses, bittersweet chocolate, rich and buttery caramel mousse… and a hint of sea salt!
SERVINGS:8
INGREDIENTS:
Salted Caramel Chocolate Mousse:
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 3 tablespoons salted butter, at room temperature
- 7 ounces bittersweet chocolate, chopped
- 3 eggs, separated
- 1/4 Natural Coarse Sea Salt
Ricotta Mascarpone Mousse:
- 1 cup heavy whipping cream
- 16 ounces whole-milk ricotta
- 8 ounces mascarpone
- 3/4 cup granulated sugar
- Savoiardi Ladyfingers (about 15)
- 1/4 cup shaved bittersweet chocolate
METHOD
- To prepare Salted Chocolate Caramel Mousse, combine sugar with 2 tablespoons of water in a saucepan. Do not stir. Over medium-high heat, cook until mixture begins to brown. In another small saucepan, heat cream until just warmed.
- Remove caramel from heat, then add the butter and warm cream. Whisk this mixture until fully combined. Add chocolate and salt to the pan and stir. Once the sauce becomes smooth, allow to cool for about 30 minutes.
- In the meantime, line the bottom of a 9-inch springform pan with Ladyfingers. In a separate bowl, whisk egg whites until peaks form. Once chocolate sauce has cooled, whisk egg yolks in the sauce. Fold stiff egg whites carefully into chocolate mixture. Pour over Ladyfingers in pan.
- To prepare Ricotta Mascarpone Mousse, begin by beating cream in a medium-sized mixing bowl. Beat until peaks form. In a separate bowl, combine cheeses with 1/2 cup sugar. Use an electric mixer to whip mixture until smooth. Slowly fold whipped cream into the ricotta mixture until fully incorporated. Pour over chocolate mousse and refrigerate for, at least, 4 hours or overnight.
- Serve topped with shaved chocolate.
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