Rolo Salted Caramel Mousse

by Barry Lewis


4 eggs, seaparated
1tbsp caster sugar
130g plain chocolate, melted
240g caster sugar
80ml water
110 butter
2tsp salt (more to taste)
350ml double cream (use 150ml for caramel, rest for topping)
Rolos to serve

In this video recipe I am showing you a twist on a popular recipe from my cookbook rolo salted caramel mousse. So easy, quick and simple to make, you’ll love this! Oh and if you do not have my book, you can click here to buy it

We’ll start off by making the chocolate mousse base. Separate your eggs, whisk the egg whites in a large bowl until light fluffy and peaks form, whisk through a tablespoon of sugar and leave to one side. Meanwhile add the melted chocolate to the egg yolks in a separate bowl and beat together until fully merged.

Now fold the chocolate mixture into the egg whites until the colour has changed from a light white colour to a dark chocolate consistent colour. Spoon into glasses and chill for the time being to firm them up. If you stop here you have made some pretty cool mousse’s on their own!

Get a frying pan over a medium heat, add the sugar and water then mix through until the sugar dissolves. Turn the heat down to low and let the sugar simmer steady for around 5 minutes until it starts to change colour to a light brown. Once at that colour remove from the heat and carefully stir in the cream and butter. Do this step carefully, add in salt to your liking, about 2 tsp is nice but you can ramp this up if you prefer. Pour the mixture into a jug and allow to cool.

Lastly whip up some double cream and chop up your rolos. When it comes to serving dollop the cream into the glasses, then add the salted caramel on top before finishing with the cream and some chopped Rolo… absolutely gorgeous, keep in the fridge until you want to eat them, best served chilled after a few hours fridge time.

If making lots of small ones you’ll have at least enough for 10, for larger glasses, it makes 4.