Caramel & chocolate mousse

Total time: 3hr 50m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 831 Kcal, 7g Protein, 60g Carbohydrates, 62g Fat


  • Buckwheat crumble
  • 50 g buckwheat
  • 2 tbsp butter, melted
  • 50 g rolled oats
  • 2 tbsp sugar
  • Salted butter caramel
  • 100 g sugar
  • 2 tbsp water
  • 50 g salted butter, cut into pieces
  • 1 dl full cream
  • Chocolate mousse
  • 3 dl full cream
  • 100 g dark chocolate (70%), finely chopped
  • Utensils
  • 4 glasses (each approx. 200 ml)

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  • Buckwheat crumble

    Mix the buckwheat, oats, sugar and butter.
  • To bake

    Approx. 30 mins. in the centre of an oven preheated to 180°C, stirring occasionally with a fork. Remove the crumble from the oven, leave to cool.
  • Salted butter caramel

    Boil the sugar and water in a pan without stirring. Reduce the heat and simmer, swirling the pan occasionally until a light brown caramel has formed. Add the butter and stir to melt. Pour in the cream and simmer, stirring occasionally for approx. 5 mins. until the caramel thickens. Pour the caramel into the glasses, chill for approx. 1 hr.
  • Chocolate mousse

    Heat half of the cream in a pan, remove the pan from the heat, add the chocolate, cover and melt, stir until smooth, leave to cool. Beat the remainder of the cream until stiff, carefully fold into the chocolate using a rubber spatula. Spread the mousse over the caramel, cover and chill for approx. 2 hrs.
  • Shelf life:

    Keep the crumble in an airtight container for approx. 2 weeks.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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