Why you need to try this easy Salted Caramel Mousse with Greek Yogurt recipe
Among the Greeks’ major contributions to society — democracy, theater, mathematics, law — Greek yogurt ranks with the best of them. Is there anything this miracle food can’t do? Any recipe it can’t be incorporated into? It’s my go-to for breakfast — the perfect base for blueberries, banana, granola, or just honey. You can also use it as a base for a savory sandwich spread. Just one dollop takes a side of rice to the next level. But when I was experimenting with egg-less mousse recipes, its rich, creamy, and tangy properties were just what I needed. It also adds protein to your dessert, making it a little healthier. Read on to find out how to make this easy Salted Caramel Mousse recipe.
Variations on a basic mousse
My Los Angeles personal chef clients request mousse — chocolate, fruit or the gamut — all the time. When I’m making a dinner party spread, I need a recipe that’s satisfying and unfussy. I was in the practice of making traditional takes on the classic dessert, but pregnant clients were not able to eat the raw eggs. That’s where this combination of cream cheese, Greek yogurt and heavy whipping cream came in. It’s the perfect base for whatever you want to add into it. Variations other than salted caramel can include a fresh fruit jam, lemon curd, or a decadent chocolate-hazelnut combo. Just follow these ratios and experiment to your stomach’s desire.
Plating Easy Salted Caramel Mousse with Greek Yogurt
For serving, scoop the salted caramel mousse into glasses and drizzle with chocolate sauce and/or nuts. You can also pipe them into mini phyllo shells like the photo. Athens Foods has just unveiled their mini chocolate phyllo shells that are a perfect base for this mousse. After I piped in the mousse filling, I drizzled chocolate sauce over the phyllo bites for the perfect petit treat, that will undoubtedly be on one of my dessert spreads soon.
Have you tried a variation on this easy Salted Caramel Mousse recipe? Let me know in the comments.