At an altitude of 8000 ft air is pretty thin causing headaches and shortness of breath, i had to hold on to my Tylenol bottle on the first day. It’s all worth it when you see the view, the picture above was taken from my kitchen window.
Pierre Herme serves this mousse with caramel pears, i went for the lighter option of simply poached pears. Enjoy!
Pierre Herme’s Chocolate-Caramel Mousse
- 1 1/2 cups heavy cream
- 3 3/4 ounces bittersweet chocolate (preferably Valrhona gastronomie), coarsely chopped
- 1 cup sugar
- 2 1/2 tablespoons salted butter
- Whip the cream until it holds medium peaks. Keep in the refrigerator until needed.
- Melt the chocolate in a bowl over simmering water. Set the chocolate to cool to 114’F.
- Rinse a bowl with warm water and keep in a warm place.
- In a large non-stick skillet over medium heat, sprinkle 2 tbs of sugar into the center of the pan. When it’s melted and caramelized, add 2 more tbs of sugar. Repeat until all the sugar has been used and the caramel is a deep amber color. Reduce the heat and add the salted butter and 1/2 cup whipped cream. Be careful, the mixture will bubble. Stir the mixture until smooth, bring to a boil again and turn it into the warm bowl to cool to 114’F.
- When the caramel an melted chocolate are both 114’F, stir the chocolate gently into the caramel. Fold the whipped cream into the mixture (starting with 1/4 of it so it doesn’t shock it).
- Spoon into individual cups, cover and refrigerate at least 2 hours. Serve with poached pears or caramelized pears.
My job is done here. I’m going home, baby!