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Caramel Milk Chocolate Mousse with Gluten-Free Pretzel “Pearls”

Glassses filled with caramel chocolate mouse topped with pretzel crumbs

PC Gluten Free Pretzel Balls

Caramel Milk Chocolate Mousse with Gluten-Free Pretzel “Pearls”

Smooth as silk, this gluten-free dessert has it all – creamy caramel, exquisite milk chocolate, and...

Smooth as silk, this gluten-free dessert has it all – creamy caramel, exquisite milk chocolate, and salty crisp pretzels on top. Ensure that all ingredients are gluten-free.

  • Level: Intermediate
  • Preparation: 5 mins
  • Ready in: 1 hr
  • Serves: 8
  • Dish Type: Vegetarian, Canadian, American
  • Season: Spring
  • Course: Dessert
  • Main Ingredient: Gluten Free Pretzels
  • Amount Per Serving

    % Daily Value

  • Calories

    320 cal

  • Total Fat

    22 g

  • Sodium

    230 mg

  • Total Carbohydrate

    28 g

  • Dietary Fiber

    2 g

  • Protein

    3 g

Caramel Milk Chocolate Mousse with Gluten-Free Pretzel “Pearls”

Glassses filled with caramel chocolate mouse topped with pretzel crumbs

PC Gluten Free Pretzel Balls

  • Amount Per Serving

    % Daily Value

  • Calories

    320 cal

  • Total Fat

    22 g

  • Sodium

    230 mg

  • Total Carbohydrate

    28 g

  • Dietary Fiber

    2 g

  • Protein

    3 g

How to make

Ingredients

  • 1/3 cup (75 mL)

    Granulated sugar
  • 2 tbsp (25 mL)

    Salted butter
  • 1/3 cup (75 mL)

    35% whipping cream
  • 4 oz (125 g)

    Milk chocolate, chopped (about 1 cup/250 mL)
  • 1 tsp (5 mL)

    Instant espresso powder
  • 1 cup (250 mL)

    35% whipping cream
  • 1 cup (250 mL)

    PC®Gluten-Free Pretzel Bites

How to make

  • Step 1

    Combine sugar and 4 tsp (20 mL) cold water in small saucepan; gently swirl to incorporate. Set over medium-high heat. Bring to a boil, cover and cook 45 seconds to allow sugar crystals to dissolve. Remove lid; continue to boil uncovered until deep golden brown, about 4 minutes. Add butter, swirling pan until melted. Add 1/3 cup (75 mL) whipping cream; cook, stirring, until smooth. Remove from heat; let stand for 5 minutes.

  • Step 2

    Place chocolate in heatproof bowl; pour hot caramel over and let stand 2 to 3 minutes. Whisk until smooth. Sprinkle espresso powder over and whisk to smooth.

  • Step 3

    Whip 1 cup (250 mL) whipping cream in separate bowl until soft peaks form. Fold one-third of whipped cream into warm chocolate mixture until no streaks remain. Fold in remaining whipped cream just until combined. Pour into eight 1/2 cup (125 mL) custard cups or ramekins; cover with plastic wrap and chill until set, about 2 hours.

  • Step 4

    Divide pretzel bites among custard cups and serve.

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