Vimto Chocolate Mousse With Vimto Caramel
A delicious Vimto chocolate mousse made with only 5 ingredients paired perfectly with a Vimto caramel sauce.
Equipment
- Hand whisk
- Silicone spatula
- Ramekins, bowls, or a flat dish to set the mousse
Ingredients
Vimto Chocolate Mousse
- 6 gs gelatin
- 30 ml ice-cold water (for blooming gelatin)
- 70 ml full-fat milk
- 70 ml heavy cream/liquid whipping cream
- 60 ml Vimto
- 200 gs milk chocolate
- 224 gs whipped cream
Vimto Caramel
- 60 ml Vimto
- 40 ml heavy cream/liquid whipping cream
- 8 gs unsalted butter
Instructions
Vimto Caramel
- In a saucepan, pour the Vimto syrup and bring it to a boil on medium-high heat. Reduce the heat to low and let it simmer for 10-15 minutes until the syrup has reduced and thickened.
- Pour the warm whipping cream and mix with a spatula until well combined.
- Let the mixture simmer on low heat for 2-3 minutes, then take it off the heat, immediately add the cold butter, and whisk until the butter is melted and well incorporated into the caramel. Let the caramel cool until it thickens.
Vimto Chocolate Mousse
- Bloom the gelatin: Sprinkle the gelatin powder into 30 ml of ice-cold water*. Mix the water instantly and let it set in the fridge for at least 10 minutes.
- Add the milk, heavy cream, and Vimto syrup in a saucepan and bring it to a boil. While it boils, place the chocolate in a heat-proof bowl.
- Pour the hot milk over the chocolate chips and let it sit until the chocolate is melted. Then combine them using a hand whisk until the chocolate is completely incorporated into the milk.
- While the chocolate mix is hot, add the bloomed gelatin and whisk it until it’s melted and combined into the mixture. Make sure the mixture is still hot when you add in the gelatin, or it will not incorporate properly. Set it aside and let it cool to room temperature.
- Once the chocolate mix has cooled to room temperature, pour it into the whipped cream while gently folding it in. Make sure to do this process slowly to retain the airiness of the whipped cream. You want the mousse to be as light and airy as possible. Keep folding until no streaks of chocolate are left and everything is well incorporated.
- Assemble the mousse: In your dish of choice, pour a layer of the Vimto caramel, then set it in the fridge for 5 mins. Top it with the mousse and add another layer of caramel. Let the mousse set in the fridge for at least 2 hours before serving.
Notes
Storage:
- The chocolate mousse can be stored in the refrigerator for up to 4 days.
- The Vimto caramel can be stored for up to a week in an airtight container in the refrigerator.
- Add the bloomed gelatin into the chocolate while it's still hot to make sure it melts and mixes into the chocolate properly. If the mixture is not hot enough, heat in for 20 seconds in the microwave.
- Fold the chocolate mixture very gently into the whipped cream to ensure that your mousse is thick and airy.