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Ingredients

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Method


A deliciously decadent chocolate mousse with a smoky twist! Made with Carte D’Or Chocolate Mousse powder and seasoned with Robertsons Smoked Paprika, served with pecan nut brittle sprinkled with sea salt.

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Preparation

  1. Method

    1. In a small pot, combine the Carte D’Or Salted Caramel Milkshake Syrup and the Robertsons Smoked Paprika. Bring to a boil and simmer for 5 min. Cool completely. 
    2. Pour the cold milk and the cold milkshake syrup mixture into a mixing bowl and add the required amount of Carte D’Or Chocolate Mousse powder. Using an electric whisk attachment, whisk on low speed for 1 min. Scrape down sides and whisk for a further 1 min on low speed, followed by 3 min on high speed. 
    3. Add the mousse into a piping bag and refrigerate for 1 hour. 
    4. Line a baking tray with baking paper. 
    5.  Melt the sugar in a medium frying pan over medium heat for 4-5 min until caramelised (it should be a dark amber colour). Don’t stir, as this causes the sugar to crystallise – instead, tilt the pan slowly, so the sugar melts evenly. 
    6. Add the pecan nuts, stir with a wooden spoon, then quickly and carefully tip onto the prepared baking tray. Immediately sprinkle over the sea salt flakes and leave to cool until set. (The brittle will keep for several weeks in an airtight container.) 
    7. Pipe the mousse onto a plate sprinkled with the brittle.
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