Soy Caramel & Chocolate Mousse

Featured on Eva Pau’s Asian Christmas, this dessert brings together classic chocolate mousse with unexpected Asian-inspired flavours. The soy caramel adds balance to the richness of the chocolate, while the biscuit crumb introduces warmth, texture, and a slight aromatic spice. Served in individual glasses and finished with raspberries and chocolate flakes, it makes an elegant festive dessert that feels both comforting and modern.

Soy Caramel & Chocolate Mousse

This soy caramel and chocolate mousse is rich, silky, and layered with contrasting textures. Dark chocolate mousse is paired with a glossy soy caramel and a spiced biscuit crumb scented with sesame, coconut, and Sichuan pepper, creating a dessert that feels indulgent while offering subtle savoury depth.

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Prep Time 30 minutes mins

Chilling Time 4 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings: 6 people

Course: Dessert

Cuisine: Asian Fusion

Ingredients Method Notes

Ingredients

  

For the Chocolate Mousse

• 300 g dark chocolate
• 80 g salted butter
• 4 eggs separated
• 80 g caster sugar

For the Soy Caramel

• 125 g soft brown sugar
• 3 tbsp water
• 100 ml double cream
• 1½ tbsp Lee Kum Kee Premium Light Soy Sauce

For the Biscuit Crumb

• 120 g digestive biscuits
• 50 g melted butter
• 1 tbsp white sesame seeds roasted
• 2 tbsp desiccated coconut
• ½ tsp Sichuan peppercorn powder
• 2 pinches chilli powder optional

To Garnish

• Fresh raspberries
• 2 chocolate flakes crushed

Method

 

Make the Soy Caramel

1. Place the soft brown sugar and water into a small shallow pan over low heat.
2. Stir gently for 8–10 minutes until the sugar fully dissolves.
3. Add the double cream and soy sauce. Increase the heat slightly and cook for a further 5–6 minutes until thick, glossy, and smooth.
4. Transfer to a bowl and allow to cool completely.

Make the Chocolate Mousse

1. Place the dark chocolate and butter in a heatproof bowl over simmering water.
2. Melt gently for 8–10 minutes until smooth. Remove from heat and allow to cool slightly.
3. Stir in the egg yolks until combined.
4. In a separate bowl, whisk the egg whites to soft peaks. Add the caster sugar and whisk for another 2 minutes until glossy.
5. Fold the egg whites gently into the chocolate mixture until light and airy.

Make the Biscuit Crumb

1. Crush the digestive biscuits in a ziplock bag and transfer to a bowl.
2. In a dry pan, roast the desiccated coconut and sesame seeds for 2 minutes.
3. Add to the biscuit crumbs along with melted butter, Sichuan peppercorn powder, and chilli powder if using. Mix well.

Assemble

1. Spoon a layer of biscuit crumb into each serving glass or ramekin.
2. Add a tablespoon of soy caramel.
3. Top with several spoonfuls of chocolate mousse.
4. Chill in the fridge for 4 hours or overnight.

Garnish and Serve

1. Top with fresh raspberries and crushed chocolate flakes before serving.

Notes

• Chill overnight for best texture.
• Soy caramel can be made ahead of time.
• The chilli powder is optional but adds subtle warmth.