Eisgekühlter Himmel – Frozen Sky

Find the perfect German dessert recipe with this Frozen Sky recipe featuring chocolate mousse, caramel sauce, and fresh raspberries.

Time: Prep: 10 minutes - Cook: 5 minutes - Total: 15 minutes

Servings: 2

Difficulty: Advanced

Cuisine: German Dessert, Fusion

Allergens

Dairy, Soy

In a double boiler, gently melt the dark chocolate and set aside to cool.
In a separate bowl, whip the heavy cream to soft peaks and fold it into the cooled chocolate, creating a luscious mousse.
In a saucepan over low heat, mix together the caramelized white chocolate, granulated sugar, and sea salt until fully combined. Allow to cool.
Using a piping bag, create a circle of caramel on each plate and spread it out evenly.
Place a dollop of chocolate mousse over the caramel base and garnish with fresh raspberries.
Serve immediately and enjoy this cinematic indulgence.

This dessert is about contrast, from the chilled mousse to the warm caramel, it will tantalize your taste buds in every bite.

This dessert is a delightful blend of flavors and textures, bringing a luxurious finish to any meal.

Use coconut cream for lactose intolerant or dairy allergic individuals.

Replace the chocolate mousse with a caramel panna cotta for a twist on the original recipe.

You can also serve this dish chilled and straight from the freezer, giving it an ice cream-like texture.

Store ingredients separately in airtight containers in cool, dry places.

Chocolate mousse - up to 2 days in the fridge. - Caramel sauce - up to 2 weeks in the refrigerator.

Use a white plate to create a contrast with the dark chocolate and enhance its silky shine.

Calories per serving: Approximately 500 calories. - Macros: Carbohydrates, Protein, Fat.