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For the salted caramel sauce

100g/3½oz granulated sugar

2 tbsp golden syrup

30g/1oz unsalted lactose/dairy free butter

80ml/2¾fl oz lactose/dairy free double cream

½ tsp sea salt

For the mousse

330g/11½oz lactose/dairy free dark chocolate (55-70% cocoa solids), chopped into small pieces

30g/1oz unsalted lactose/dairy free butter

8 free-range eggs, separated

1 tbsp caster sugar

whipped lactose/dairy free double cream, to serve


For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally.

When the sugar has turned a rich amber colour, remove from the heat and stir in the lactose/dairy free butter, cream and salt. Pour into a bowl, cover the surface with clingfilm and cool completely.

For the mousse, melt the lactose/dairy free chocolate and butter in a bowl set over a pan of simmering water - ensuring that the bottom of the bowl does not touch the water. Set aside to cool a little. Then whisk the egg yolks into the cooled chocolate mixture.

In a separate bowl, whisk the egg whites to a light foam then add the caster sugar and whisk again until soft peaks form when the whisk is removed. Stir a third of the egg whites into the chocolate mixture. Then carefully fold in the remaining egg whites until well incorporated.

Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. Top with one-third of the mousse mixture. Drizzle over enough sauce to cover the mousse.

Repeat this layering with mousse and caramel, finishing with a final layer of mousse. Refrigerate for an hour before serving. If chilled for longer, remove 30 minutes before serving. Finish with a dollop of lactose/dairy free whipped cream.

Recipe adapted from: Good Food

Vegetarian - Gluten Free and Low FODMAP Recipe - Salted caramel and chocolate mousse
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