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Easter Treat: Caramel Chocolate Mousse

by Tom Fleming

Because “somebunny” loves you!


Listen to the Podcast


20 oz Bittersweet Chocolate

16 ¼ oz Heavy Cream (1)

5 oz Sugar

5 oz Water

½ tsp. Cream of Tartar

16 ¼ oz Heavy Cream (2)

1 Tblsp. Vanilla Extract

¼ cup Godiva Chocolate Liqueur


Chop chocolate and place into stainless steel bowl

Bring large pot of water to simmer

Place bowl over pot and melt chocolate

In separate pot combine sugar and water and cook until caramel in color

Slowly add cream (1) and whisk together.

Add vanilla, Godiva

Combine caramel with melted chocolate in one bowl

Whip remaining heavy cream (2) with cream of tartar until stiff peaks form

Whip 1/3 of mixture into cooled chocolate/caramel mixture

Fold remaining heavy cream into mixture

Place mousse into shallow pan and cool overnight in refrigerator

Serve with warm fruit compote and toasted crumbled pecans.  Enjoy!


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