Ingredients
- 1 package of Walker’s Salted Caramel & Milk Chocolate Chunk Shortbread
- 1 shot strong espresso
- 4.5 oz. 66% chocolate
- 1 oz. butter
- 1 cup heavy cream
- 3 eggs, yolks and whites separated
- 1 tablespoon sugar
Method
1
Brew one shot of strong espresso and put it in the refrigerator to cool (if no espresso maker, you can buy ready to drink chilled espresso at most grocery stores).
2
In a double boiler, melt chocolate and butter together. Mix in sugar, egg yolk and cooled espresso.
3
In a separate bowl, whip the cream to soft peaks. Fold together with the chocolate mixture.
4
Divide equally between 4 cups or jars and chill for 3 hours.
5
Add whipped cream and a drizzle of caramel sauce.
6
Garnish each Mousse with 2 Walker's Salted Caramel Shortbread cookies.
