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| Topped with a dollop of whipped cream before serving |
Inspired by the salted caramel hot chocolate Marybeth made for me at Sweet Surrender - the one that was gone in no time at all. :)
I used Alton Brown's chocolate mouse recipe with 70 % dark chocolate, as recommended. Next time, I'll mix in some milk chocolate. The chocolate was just too dark and intense for me. The recipe said 6 - 8 serving. I made 6, and the portions should have been smaller because of the intensity, 8 - 10 would have been better, just a few bites. To end on a more positive note for a milk chocolate lover, I had a cup of caramel left over, Elise's caramel sauce from Simply Recipes. I heated it, poured it into a buttered bread plate and sprinkled with flaked salt. The salted caramel was so good that it kept calling to us from the fridge.
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