Vanilla,Salted Butter Caramel and Chocolate Mousse And A Giveaway

September 24, 2009

Vanilla, Caramel & Chocolate Mousse

When I asked Bill what he would like me to prepare for him while I am gone for a few days, his answer was an unequivocal "Mousse please!". Yes, he is a softee and I know his mom spoiled him with homemade desserts pretty much all his life so his answer did not come as a surprise. I did prepare a few things to warm up after work during the five days I'll be gone but I know Bill. When I showed him where everything was in the fridge, his eyes immediately landed on these Vanilla, Salted Butter Caramel and Chocolate Mousses. And they were all the way in the back. Of course.

So where am I going for 5 days that he needs a fridge full of goodies? San Francisco! I am attending the 2009 BlogHer conference which will be held on Saturday. I am also one of the speakers at the conference! I am so psyched about this event for so many reasons. For starters just take a look at the program here. All these amazing bloggers giving of their experience and expertise, I am honored to be among them and hope to contribute as much as they are.

Then there are all these attendees that I will finely get to meet in person and finally hug silly until they call security because Tartelette is cutting their air supply from excitement! Friends kept tweeting they wanted to meet me, well I want to meet them just as much.

Making Mousse

Last May, I was supposed to join Bill on a working trip near Jen from Use Real Butter and we immediately made the plan that I'd stay with her a few days while he'd work. That plan fell through. We were both upset at the circumstances and she asked if I'd be coming to San Francisco for BlogHer. She was. Maybe we could meet up there. This summer has been financially sucky so we were pretty much tied down not going anywhere for a long time. She emailed back the same day and said in her usual ways "Damn it Helen! You're going! Here are Frequent Flyers miles we are not using and you are sharing a room with me. Get a conference ticket and we'll figure something out."

Yes. That is the kind of chick Jen is and I am proud to call her my friend. She rocks. Period.

Man! Those tickets were hotter than the best Nutella crepes on a street cart in Paris. They sold out before I could even log on the computer. So waitlist it was. Drats! Then my name got tossed in the hat for potential speaker and the wait began. Either a ticket would come open or I'd be a speaker in which case I would not need one. Nothing happened on either front for a very long time. Then, I finally scored a ticket and three days later got an email about being a speaker (in case you are wondering, that ticket went back in the ticket pool).

Vanilla, Caramel & Chocolate Mousse

So here we are...On Friday I get to squeeze silly one of the best gals I know and on Saturday I will be talking about "Your Blog is Great…now what? Letting your blog lead the way to new opportunity". I am honored, ecstatic and nervous all at once. Sharing this panel with Jaden and Amy gives the chance to see three different people with different opportunities, different paths and at different pit stops on their careers. I have no doubt this panel will be informative and fun. Did I say I was psyched already? Ok, ok....

Well, I am not done being psyched because my friend Anita from Married With Dinner extended an invite to stay with her a couple for a few days passed the conference and of course I jumped on it! Finally we get to hang out! We have plenty of fun things planned and I can't wait to tell you about it through pictures and emotions. There will be plenty of dinners, lunches and stories shared with friends and strangers and I hope to post a few fun shots while I am gone.

I know by now you must be pretty tired about me gushing about the next five days, so I will shut up and give you back some of the "good schtuff" I am lucky to experience everyday by hosting a little giveaway.

Aprons sample, for more colors and motifs, check The Hip Hostess website.

To win one of these adorable demi style aprons by The Hip Hostess (winner's choice) all you have to do is leave a comment on this post between Thursday September 24th and Sunday September 27th, midnight Eastern Time. My dear husband will draw the winner at random and I will put her/him in contact with The Hip Hostess to pick the preferred demi style apron. But that's not all! Deborah from The Hip Hostess generously offers all the readers of Tartelette a 15% discount on any order throughout October 15th 2009. Use the promo code TART (all caps) at check out. Very cool!

Enter Jen's to win an Ipod Nano and enter here to win a fabulous apron handmade by The Hip Hostess, so you can bake and groove in style. And no, we did not plan it, would not have worked, ahah!

Now you can understand why I loaded the fridge with tons of good things for Bill to eat while I am gone. I am sad he won't be able to walk around SF with me but I know he is not yet prepared for a room full of people saying "Oh my god it's you!" and hugging you every 5 minutes. He said mousse was just fine. Especially one that starts with a soft and silky Bavarian cream and combines delicious layers such as vanilla, salted butter caramel and chocolate...

Vanilla, Caramel & Chocolate Mousse

Vanilla, Salted Butter Caramel and Chocolate Mousse:

Serves 4 to 6 depending on the size of your ramekins

Notes: you want to prepare the caramel part of this triplr mousse first as it needs to cool down properly before being incorporated to the rest of the base.

For the caramel:
1/2 cup (100gr) sugar
2 tablespoons (30ml) water
1/2 teaspoon fleur de sel or fine sea salt
1/4 cup (60ml ) heavy cream
2 teaspoons (10gr) unsalted butter

For the chocolate:
4 oz (120gr) dark semisweet chocolate

For the vanilla mousse base:
4 egg yolks
1/4 cup (50 gr) sugar
1 cup (250 ml) whole milk
1/2 vanilla bean
1 Tb (7gr) powdered gelatin, sprinkled over 3 Tb water
1 cup (250ml) heavy cream

Prepare the caramel:Place the sugar and water in a medium heavy bottomed saucepan and bring to a boil over high heat. Continue to cook until caramel in color. Remove from the heat and add the salt, heavy cream and butter. Stir with a wooden spoon until completely smooth. Let cool to room temperature.

Prepare the chocolate:
In a medium bowl set over a pan of simmering water, melt the chocolate until smooth. Remove from the heat and let cool to room temperature.

Prepare the mousse base:
In a large bowl, whisk the egg yolks with the sugar until very pale. In the meantime, in a large saucepan set over medium heat, bring the milk and the vanilla bean (split open and scraped over the milk) to a boil. Slowly pour the milk over the yolks, whisking constantly. Pour the mixture back into the saucepan over medium low heat and cook until the cream coats the back of a spoon (as if making creme anglaise). Add the softened gelatin and stir until melted completely into the cream. Let cool to room temperature.
Whip the heavy cream to soft peaks and fold it into the cooled cream base. Divide the base into three equal portions (one will stay untouched).

Add a couple of tablespoons of the base to the caramel to lighten it a bit and stir with a spoon. Gently fold the rest of the alloted mousse base into the caramel with a spatula.
Do the same for the chocolate portion.
Layer all three parts evenly into dishes or ramekins and refrigerate for an hour.


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Anonymous said...

I attended your session at BlogHer and I wanted to thank you for sharing your experience and encouraging us to 'get out there' and look for opportunities. It was a great session, very informative and I thoroughly enjoyed it! Enjoy San Francisco (which I'm sure you're already doing) :)

Dr. Ruth said...

I love your blog and your photographs.
Nice meeting you briefly at BlogHer Food. Enjoy San Francisco!

Unknown said...

Sweet aprons!

Unknown said...

Black and blue, the apron. I love it!

Remember When I Made That ... said...

Though a late bloomer to the world of "baking blogs," I'm glad to have found yours. It's a keeper.

Enjoy your trip!

Yolanda said...

What cute aprons and what a beautiful looking dessert!

Ashlea Taylor said...

I would love to win the apron. They are darling!

Kate said...

What a lovely mousse, I can't wait to try the recipe!

Carolyn said...

I really enjoy your blog. The photos are beautiful.

Unknown said...

I am new to your blog and I am in LOVE! You are my new morning coffee buddy... thanks for sharing!

Anonymous said...

Have fun at the conference and good luck with your talk :)

Unknown said...

Love your blog! Have fun in San Fran!

What's next said...

those are precious! Hope you have a great trip...

EmmettsMommy said...

Wow those are some beautiful Aprons! Go so perfectly with beautiful food!

Sarah M

The Enchanted Flamingo said...

I absolutely love all of your photos. :) I've made several recipes from your site and they look just as lovely. :)


Engineer Baker said...

I know I'm too late for the giveaway, but could you even see me in an apron? *snort* That mousse looks and sounds fabulous, though that might be because I'm a sucker for salted butter caramel :)

mb said...

Stumbled onto your site thru the pioneer woman and love it!

Can't wait to make the mousse!

Chri.s said...

Hi, I know everyone is out for the adorable Aprons - me too! But I do have another question - I just tried this recipe: how do you manage to layer the cremes? the only one which was getting firm was the chocolate one, the caramel and the vanilla bean did not make it so I could not layer them properly (too anxious?). It is now a new "création": lost chocolate mousse in vanilla, salted butter caramel creme ;-)) thanks chris

Susan said...

I would love to win this apron-- it makes cooking look like a lot of fun!

Otava said...

am finally going to try a recipe of yours...thanks for the inspiration!

ppj said...


I tried this recipe out cos im a huge fan of such desserts.

Sadly,it did not quite turn out too well.

Each time i make creme anglaise it tends to sort of curdle..

The first step is the easiest--beating the egg yolks with the cream.its the step after that that tends to screw up my recipe!adding the hot milk to the egg yolks+sugar mixture tends to create a foamy mixture.once this is transferred onto the fire the egg tends to cook leaving a grainy texture.

pls pls advice

Two fit and fun gals said...

these look GORGEOUS!
i'm having a go at chocolate creme brulee tonight im scared hehe

Micki said...

Did I miss where you said what you sprinkled on the top? FABULOUS recipe.

Unknown said...

I was wondering around the net when I tripped onto your site. OH MY WOW WOW!! I thought I hit heaven head on! I've been rollin' through page after page drollin' on my keyboard at your recipes. Just as I was about to scroll downwards onto this recipe my husband zipped me in chair across the room & grab the monitor to have a closer look. "You gotta make this for Sunday Dinner Dessert", my husband demanded.

Big thanks to you have I have a new dessert to make. {In my world Desserts do come before Dinner-Most Times!}

Jennifer said...

Those look amazing! I must try them!

Helene said...

Anonymous: there is no secret to the assembly. Just make the three flavors, layer and refrigerate per the recipe. If I don't write any other steps, that means they are not in it.

Unknown said...

I was thinking about making these for Christmas on Tuesday - can I make them in advance and if so, how long in advance is ok?



Helene said...

Heather: you can make them on Monday morning and keep them well wrapped until Tuesday.

Juli said...

I am planning on making these for a dessert auction. Question...can they sit at room temp and if so, for how long before they start to come "undone"? Thanks!

Helene said...

Juli: I would not let them sit at room temp more than 30 minutes because they contain dairy and will start to attract bacteria.

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