I have been craving for salted caramel. A salted caramel mousse. For some reasons, I have been really salivating for that one on a graham crust. No, don’t ask! The family is not growing. Just wanted to satisfy my sweet tooth.
You know what? I did not actually satisfy just mine. I apologize for the poor pictures, but I probably got 30 seconds to take pictures before it got eaten. I guess it is a good sign.
I had some toffee crumbs, I used them to decorate. I brought too much sweetness to my taste. Maybe simple and no extra is the way to go?!…
- I actually decided to make a double crust, one layer of Oreo crust and one Graham crackers crust. De-li-cious!
- For the crusts:
- - 275g of Oreo crumbs
- - 275 of Graham crackers crumbs
- - 150g of butter
- For the salted caramel mousse:
- - 75g of sugar
- - 10ml of water
- - 75g of salted butter
- - 300ml of whipping cream
- - Preheat the oven at 300F. Get an 9 inch cake pan ready with some parchemin paper at the bottom.
- - Separate the butter in 2 bowls with 75g in each. Melt the butter. Combine one share of the butter with the Oreo crumbs. Push down on the bottom.
- - Repeat with the graham crackers crumbs, mix with the other portion of the butter with the crumbs and press them at the bottom of the pan too.
- - Bake in the oven for about 12-15 minutes. When ready, allow to cool down.
- - Prepare the caramel with the sugar and the water at medium heat. Do not mix with a spoon. Just shake the pot or do circular movement. When the caramel is taking a gold color, add the butter, stir it.
- - Add 100ml of hot whipping cream previously brought to a boil.
- - In the meantime, beat the other 200ml of whipping cream. When the salted caramel has cool down, combine gently with the whipped cream with a spatula.
- - Spread it on the crumbs and refrigerate for at least 2 hours.