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Posted February 26, 2012 by Sam in Recipes
 
 

Millionaires Mousse Pud


millionaires mousse 5I just lurve millionaires shortbread. If you’re follower on my Facebook page you’ll know that I have a little stack of them as my profile pic! (Facebook link on the right of the page)

I decided to turn that concept into more of a dessert and this is the result. It’s a lovely buttery biscuit base, with a mousse textured caramel topping with chocolate drizzle. We all loved it and best of all, you can eat more then one slice as it’s not too sickly sweet!

Printable recipe here

Millionaire Mousse Puds

Base

125g crushed digestive biscuits

60g melted butter

Mousse bit

65g butter

25g soft brown sugar

1 tbsp golden syrup

½ a can of condensed milk about 200g

150 ml Whipped cream, whipped

Drizzle topping

50g melted chocolate

millionaires mousse4Mix the crushed biscuits and butter together and then press them into your greased/lined tin/container. Place in the fridge.

I used a 7” loose bottomed round tin but it’s also possible to use all manner of random containers. Think heart shapes & small circles.

In a saucepan gently melt all the mousse ingredients except the cream. Once the butter & sugar have melted and the mix is smooth, turn the heat up to bring to the boil. I used a balloon whisk to keep it moving while it bubbles gently away for about 4-5 minutes when it goes a little darker and becomes thicker. Beware it is red hot and splashes are very painful. Remove from the heat and allow to cool for 10 minutes, stirring a few times.

millionaires mousse2Now I’m sure you can use dulce de leche or caramel condensed milk for the same effect if you want to cut the time or washing up. I haven’t used that so can’t say how it compares.

Transfer the caramel into the bowl of your mixer. I kept back a spoonful so I could artfully (ahem) use this on top. Mix for a few minutes until the mix has started to cool, add the (already whipped) cream and mix briefly until combined. Give it all a good stir with a wooden spoon.

I’ve made this a few times and sometimes it’s smooth and sometimes it has little strands and bits of caramel, both are wonderful it depends how thick the caramel has gone. millionaires mousse3Spoon on to the biscuit base and place in the fridge to cool completely.

Remove from the tin and place on a serving plate. Drizzle with the melted chocolate (whatever you have or fancy) and warmed caramel if you kept a little back. Allow to cool back in the fridge and serve. Keeps for a few days covered in the fridge, if you have any left!

 

 

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