Ultimate luxury: Whipped caramel mousse

This whipped caramel mousse is something nobody can resist, I assure you.

If you're not a coffee lover and coffee drinker (like me), you'll still love and enjoy making and using this mousse. I blended coffee and cardamon CO2 extracts to impart the scent of a freshly made Arabian coffee to this lovely mousse.

There are still a few months (in the Northern hemisphere) when you can still enjoy the touch of a rich butter over your skin and this soft mousse, with its exotic oils and butters and the scent of freshly roasted coffee beans would more than just pamper your skin.

Let's jump to the formulation and procedure.

Formulation:

Procedure:

1- Blend phase A and B in separate beakers. Heat phase A in a water bath between 80-85 ⁰C. Ascorbyl palmitate needs this high temperature to melt in the butter/wax phase. If you don't use any ascorbyl palmitate, you need to heat the butter phase according to the melting point of your waxes and butters.

2-  When the wax/butter phase is melted and the ascorbyl palmitate fully blended stop heating, remove from the bath and add phase B.

3- Start cooling while still blending. You can put your beaker in the fridge and stir it every now and then to avoid graininess or you can cool down at room temperature while blending (this takes much more time)

4- Blend phase C in another beaker. Rice starch and allantoin do not dissolve in the oil phase. You only need to blend them and keep them suspended.

5- When the butter comes to a light trace add phase C and continue cooling and stirring.

6- At a heavy trace start whipping. You may need several steps of whipping and cooling till you reach the desired consistency.

7- Fill in suitable jars and put the jars for a few hours in the fridge before finally packing your jars.

Enjoy the skin feel and the divine scent of this blend as long as the weather allows the luxury of using a butter.

BeHappy and have fun