How to make carambars mousse

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Melt the carambars with cream over low heat in a double boiler, stirring occasionally so that the caramel does not stick to the bottom of the pan.

When the caramel and cream mixture form a "smooth" cool. Then stir in the stiffly beaten egg whites and mix gently to avoid breaking them.

When the mousse is smooth, put into ramekins and keep in fridge to a minimum 2 hours.

Watch the video: Mousse au chocolat carambar speculoos

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