Chocolate Mousse With Salted Caramel Popcorn Food

CHOCOLATE CARAMEL POPCORN

Steps:

• Pop the popcorn. I like to use a hot-air popper but you can pop it any way you like.
• To make the caramel: Place the sugar, corn syrup, and water in a 2-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown. We use a large pan so that there will be room to add the popcorn. Use a wooden spoon to stir the popcorn into the caramel until it is evenly coated. Pour the caramelized popcorn onto a parchment paper lined baking sheet and allow it to cool. When cool, use your hands to break up any clumps.
• Place the cool popcorn in a large bowl. Use a ladle to drizzle the chocolate over the popcorn, stirring with a wooden spoon as you go. Keep adding chocolate until the popcorn is evenly coated. Pour the chocolate-coated popcorn onto a parchment paper lined baking sheet and allow it to cool. When it is cool, place it in decorative bags to give as gifts.
• Tip: You can also use milk chocolate and/or white chocolate to coat the popcorn. The process is always the same.
• Be careful when you work with the caramel. It is very hot and can burn! As always, when working with caramel, have a bowl of ice-cold water next to you in case you get caramel on your hands.

SALTED CARAMEL SUNDAE

Steps:

• Preheat the oven to 350 degrees F.
• Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into a medium bowl, add the popcorn, and set aside. Line the sheet pan with parchment paper.
• Place the sugar and 1/4 cup water in a medium (10-inch) saute pan and mix with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar dissolves--from this point on, don't stir the caramel, swirl the pan! (Don't worry if the mixture looks as though it's crystallizing.)
• Continue to cook for 5 to 10 minutes until it becomes a clear golden brown, swirling the pan constantly at the end. (Be careful, the caramel is very hot!) Off the heat, quickly add the corn syrup and vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn and nut mixture plus the kosher salt and toss with two large spoons until the popcorn and nuts are completely coated.
• Pour the mixture plus any extra caramel in the pan onto the prepared sheet pan and spread the mixture out in one layer, pulling it apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When it's completely cooled, carefully break into large clusters with your hands.
• To serve, pour puddles of Chocolate Sauce into shallow bowls. For each serving, place 3 small scoops of gelato on the chocolate sauce, sprinkle with some of the caramelized popcorn, and add a dollop of the Sweetened Whipped Cream in the middle. Serve immediately.
• Place the chocolate, cream, corn syrup, and coffee in a bowl set over a pan of simmering water. Be sure the water doesn't touch the bottom of the bowl. Heat the mixture, stirring occasionally, until the chocolate melts and the mixture is smooth. Serve warm.
• Pour the cream into the bowl of an electric mixer fitted with the whisk attachment. Add the sugar and vanilla and beat on high speed until the cream forms soft peaks.

CHOCOLATY CARAMEL-NUT POPCORN

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Cook the popcorn according to manufacturer's directions, pour into a very large bowl, and set aside. Melt butter in a saucepan over medium heat. Stir in the brown sugar, salt, and corn syrup. Bring mixture to a boil, then reduce heat and simmer for 5 minutes, stirring constantly. Take the saucepan off of the heat, and carefully stir in the vanilla extract and baking soda.
• Pour the caramel over the popcorn and stir well. Add the chocolate chips and almonds, then stir until thoroughly mixed. Pour this mixture into two large, deep baking pans and sprinkle with the shredded coconut.
• Bake in preheated oven for 1 hour, stirring every 15 minutes.

CHOCOLATE CARAMEL MOUSSE

Steps:

• Put sugar in a heavy pan, and turn heat to medium. When sugar warms and begins to liquefy, add 1/2 cup water. Cook, stirring occasionally with a wooden spoon, until mixture bubbles, then becomes foamy, then dry again. Keep cooking until it liquefies again, stirring often and breaking up any chunks that form. When it is all dissolved and brown, remove from heat, and stir in butter a bit at a time. Standing back to avoid spattering, add 1 cup cream, then stir until blended. Let sit until cool enough to touch.
• Meanwhile beat remaining cream until it holds soft peaks; refrigerate. Melt chocolate over very low heat or in a double boiler or microwave.
• Mix melted chocolate into caramel. Add 1/3 of the whipped cream to caramel, and stir to combine. Add remaining whipped cream and gently fold, just until combined. Pour into a bowl and refrigerate until set, about 4 hours.
• Scoop mousse with a spoon dipped in a hot water. Serve alongside a piece of orange confit.

CHOCOLATE MOUSSE WITH SALTED CARAMEL POPCORN

Steps:

• Combine 1 can of condensed milk and chocolate in a small saucepan over low heat. Cook, stirring constantly, until melted and smooth, about 5 minutes. Transfer to a large bowl, cover, and refrigerate until chilled, about 30 minutes.
• Beat cooled chocolate mixture using an electric mixer on low speed, 2 to 3 minutes. Add cream and beat on medium speed until thick and creamy, 3 to 4 minutes.
• Spoon mixture into 12 individual serving dishes. Refrigerate for 3 hours, or overnight.
• Place packaged popcorn in the microwave; cook on high until popping begins to slow down, about 2 minutes.
• Combine remaining condensed milk, butter, and syrup in a saucepan over medium heat until boiling, about 5 minutes. Reduce heat to low and stir constantly until thick, 5 to 7 minutes. Stir in popcorn.
• Divide gooey salted caramel popcorn over chilled mousse.

CHOCOLATE CARAMEL MOUSSE

Steps:

• In a 3-4 qt saucepan over low heat, stir sugar and water until it looks clear.
• Increase heat to high and boil without stirring until dark golden brown (about 10 minutes).
• Occasionally brush sugar crystals down sides of pan with a wet pastry brush.
• When mixture begins to caramelize around edges of pan, gently swirl pan to ensure even caramelization.
• Remove from heat and immediately and slowly add 3/4 cup cream (mixture will bubble up).
• Stir gently until smooth.
• Let cool 5 minutes and then stir in chocolate until well blended.
• Transfer mixture to a large bowl and let cool to room temperature (about 1 hour) Stir in Frangelico (if using).
• In another bowl whip 1 cup of cream to firm peaks.
• Gently fold 1/3 of cream into the chocolate mixture, then fold in remaining cream until no white streaks remain.
• Spoon mousse into dessert cups/glasses and chill for 1 hour or up to 1 day.
• Garnish with berries or chocolate shavings if desired.

ULTIMATE CARAMEL CHOCOLATE POPCORN

Steps:

• Preheat oven to 250°. Place popcorn and nuts in a greased roasting pan; set aside. In a large heavy saucepan, combine brown sugar, corn syrup, butter and salt. Bring to a boil over medium heat; cook and stir 5 minutes. , Remove from heat; stir in baking soda (mixture will foam). Quickly pour over popcorn and mix well., Transfer to two greased 15x10X1-in. baking pans. , Bake 1 hour or until dry, stirring every 15 minutes., In a microwave, melt each chocolate separately, adding 1 teaspoon shortening to each 1/2 cup chips; stir until smooth. Drizzle over popcorn mixture; let stand until set., Break into clusters. Store in an airtight container.,