Desserts with a hint of salt seem to be all the rage at the moment. It seems bizarre, and slightly ironic, that a course that sometimes goes by the name of “sweets” is now becoming salty. At first I was dubious about the whole idea. I mean people who know me well know that I have an incredibly sweet tooth, so the whole idea of destroying a dessert with salt seemed crazy to me. Like with all foods though I thought I should probably give it a try…
Two years on and salted caramel is quite possible one of my favourite things in the world. Who would have thought! Now, one thing I was worried about before trying this flavour combination was that the salt would overpower the sweet, but it doesn’t. It if does then it hasn’t been made right. What you should be getting is a hint of salt, an after taste, not the feeling that you’ve just had your head dunked into the sea whilst eating a cake.
Now, although salted caramel is my favourite ever salty but sweet product, I’ve decided to experiment with white chocolate and salt here instead. White chocolate is known to be very sweet and some people find it far too sickly. What I’ve found is that by adding a little sea salt, it just takes away that sweetness just a little to enable you to eat as much white chocolate as you like. I haven’t seen many white chocolate and sea salt combinations out there yet, but I think it tastes great together. Give it a try and see what you think.
260g white chocolate, broken into chunks
220g double cream
Half a teaspoon vanilla extract
1 large egg white
4 pinches of sea salt
Milk chocolate shavings for serving
- Place all the broken chocolate into a glass bowl and then sit it on top of a pan of simmering water. Melt the chocolate slowly, stirring every now and then to avoid sticking or burning.
- Once melted remove bowl off the simmering pan and set to one side to cool slightly.
- Meanwhile, whisk the double cream, egg white and vanilla extract together to create soft peaks.
- Pour the cream mixture on top of the chocolate and gently fold the melted chocolate in.
- Add in 4 pinches of sea salt and again, gently fold.
- Pour the mousse into 4 separate glasses or dishes and put into the fridge until set. Sprinkle on milk chocolate shavings before serving.