• Tommy Centola

Chocolate Caramel Mousse from Chef Nick Rabalais

Chef Nick was the executive chef at the Fairmont Hotel, where the Chefs' Charity was held. He was able to share his recipes at the event for a few years. Unfortunately, Chef Nick passed away from cancer in 2009.


For Caramel


4 tablespoons Water

9 ounces Suagr

3 1/2 ounces Butter


7 ounces Heavy Cream

6 ounces Bittersweet Chocolate

3 ounces Unsweetened Chocolate

2 cups Heavy Cream (whipped)


Place sugar in medium size sauce pot with water. Be sure that all sugar is wet an sides of the pot are clean of water.

Place over medium-high heat, boil sugar until it begins to turn amber in color. At this point, remove from heat and add butter slowly, mixing well until all of the butter is incorporated into sugar.

Next add heavy cream, mixing well until all cream in incorporated.

Add both chocolates, mix well until completely melted. Let the mixture cool for three hours.

After mix is cool, whip the heavy cream to soft peaks and fold into caramel chocolate mix slowly.

Let chill for two hours and serve.


Enjoy!!!


Good Cooking, Good Eating and Good Living!!!


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