Easy Salted Caramel Chocolate Mousse Cups – If you’re wondering how to make a dessert. That combines the elegance of mousse. With the indulgence of chocolate and salted caramel. Look no further than this Easy Salted Caramel Chocolate Mousse Cups Recipe. Perfect for any occasion. These delicious cups consist of rich dark chocolate and creamy mousse. And a luscious layer of salted caramel. Making them a true delight for the senses.
The first time I made these chocolate mousse cups. It was for a special family dinner. I was hoping for something. That would wow both my husband and our child. Without being too complex to make. As they each took a bite. Their eyes lit up. With surprise and delight. My husband paused for a moment. And said, “This tastes like something out of a gourmet restaurant!” Our child. Who usually is quite the picky eater. When it comes to desserts. Quickly grabbed another cup. Grinning from ear to ear. Since that day. These mousse cups have become a staple. In our household. Whenever we want to treat ourselves. To something a little extra special.
What makes this Easy Salted Caramel Chocolate Mousse Cups truly special?
This recipe is the perfect combination of sweet, salty, creamy, and rich flavors. That will surely impress your family. And friends. The unique aspect of these mousse cups. Is the homemade chocolate cups. That serves as an edible vessel. For the creamy mousse. And salted caramel. Unlike traditional mousse. This recipe adds a layer of complexity. With the salted caramel. And chocolate cups. Elevating it from a simple dessert. To an unforgettable experience. Plus, the sprinkle of kosher salt on top. Perfectly balances the sweetness. Making each bite heavenly. Whether you’re hosting a party. Or simply craving a sweet treat. These mousse cups offer the perfect blend of flavors. And textures. That will leave everyone craving more.
What You Need To Make This Easy Salted Caramel Chocolate Mousse Cups Recipe?
Chocolate Chips (For Chocolate Cups): Use quality chocolate chips. Or chopped chocolate for the cups. Dark chocolate adds a rich, slightly bitter taste. That balances well. With the sweetness of the mousse and caramel. If you’re a fan of something sweeter. Milk chocolate or semi-sweet chocolate will work too. Opt for high-cocoa content chocolate. For the best flavor.
Egg Yolks: Egg yolks are essential. For giving the mousse its creamy texture. Make sure they are fresh. And separate them from the whites carefully. The yolks act as a thickening agent. Creating a luxurious, smooth base for the mousse.
Granulated Sugar: The sugar in the mousse. Not only sweetens the dessert. But also helps stabilize the egg yolks when heated. Granulated sugar dissolves beautifully. Ensuring a seamless blend with the egg yolks and cream.
Heavy Cream: This ingredient is the star of the mousse. Use high-quality heavy cream. For the best results. Whip it to stiff peaks. To create a light and airy texture. That complements the rich chocolate.
Vanilla: A touch of vanilla extract. Enhances the flavor of both the mousse and the caramel. It adds a subtle depth and warmth. Bringing out the best in the chocolate.
Salt: A pinch of salt in the mousse. Balances the sweetness. And enhances the overall flavor profile. It’s a small addition. That makes a big difference.
Chocolate Chips (For Mousse): Choose dark, milk, or semi-sweet chocolate chips. Based on your preference. They melt into the cream. And egg mixture. Creating a velvety, luscious mousse.
White Sugar (For Caramel): Use white sugar. For making the caramel. It’s the base that turns into a deliciously sweet, rich, and smooth caramel sauce. Be patient as it melts and caramelizes. To a perfect golden color.
Light Corn Syrup: The corn syrup in the caramel. Helps prevent sugar crystals from forming. Ensuring a smooth, glossy finish. It’s key to achieving that perfect caramel consistency.
Salted Butter: Salted butter adds a rich, savory note to the caramel. Complementing the sweet flavors beautifully. It’s important to use salted butter. For that subtle hint of saltiness.
Heavy Cream (For Caramel): Heavy cream gives the caramel its creamy texture. Balancing the sweetness. And providing a silky mouthfeel. It’s the ingredient that transforms the caramel from sugary. To creamy perfection.
Salt (For Caramel): A bit of salt in the caramel sauce. Enhances its flavor. And gives it that iconic salted caramel taste. Don’t skip this. As it takes the caramel. To the next level.
Vanilla (For Caramel): Just a teaspoon of vanilla extract in the caramel. Adds depth and a slightly floral note. Making the caramel rich and aromatic.
Chocolate Curls or Shavings: For garnish, chocolate curls or shavings. Add a touch of elegance. And extra chocolatey goodness. They’re the finishing touch. That makes these mousse cups look as good as they taste.
Kosher Salt or Coarse Salt: A sprinkle of kosher or coarse salt on top. Enhances the salted caramel’s flavor. Adding a delightful crunch. And balancing the sweetness.
Steps To Make Easy Salted Caramel Chocolate Mousse Cups:
To Ready the Chocolate Cups:
Step 1: Melt the Chocolate: Start by melting your chocolate chips in the microwave. I usually set the microwave to 50% power. And heat the chocolate in 30-second intervals. Stirring in between until fully melted.
Step 2: Line the Muffin Tin: Place 6 jumbo muffin liners into your muffin tin. You can also use a regular muffin tin for smaller cups. Which works just as well.
Step 3: Create Chocolate Cups: Spoon approximately 1 1/2 tablespoons of melted chocolate into each liner. Use a small paintbrush or the back of a spoon. To spread the chocolate up the sides of each liner. Aiming for about 3/4 of the way up to create a thick coating.
Step 4: Harden the Chocolate: Let the chocolate set completely. You can speed up the process. By placing the tin in the refrigerator or freezer. Once hardened, carefully peel away the liners. To reveal your chocolate cups.
To Prepare the Mousse:
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Step 5: Mix Egg Yolks and Sugar: Whisk the egg yolks with the sugar. Until the mixture is smooth and well combined.
Step 6: Heat the Cream: In a saucepan over medium heat, combine 1 cup of heavy cream, vanilla, and salt. Heat until very hot. But not boiling.
Step 7: Temper the Eggs: Slowly add half of the hot cream to the egg yolk mixture. While whisking continuously. This process prevents the yolks from cooking too quickly. And turning into scrambled eggs.
Step 8: Cook the Mixture: Pour the tempered egg mixture back. Into the saucepan with the remaining cream. Cook over low heat. Stirring constantly. Until the mixture thickens slightly. It should reach a temperature of about 170ºF if using a thermometer.
Step 9: Add Chocolate and Chill: Remove from heat. Stir in the chocolate chips until melted. Cover the mixture. Place it in the refrigerator for 1-2 hours. Until it’s chilled but not set. You can also put it in the freezer. To speed things up.
Step 10: Prepare the Whipped Cream: Once the chocolate mixture is cool. Beat the additional cup of heavy cream in a chilled bowl. With an electric mixer on high speed until stiff peaks form.
Step 11: Fold in Whipped Cream: Gently whisk a spoonful or two of whipped cream. Into the cooled chocolate mixture to lighten it up. Then carefully fold in the remaining whipped cream. Until fully incorporated.
To Prepare the Salted Caramel:
Step 12: Cook Sugar and Corn Syrup: In a saucepan over medium heat, combine the sugar and corn syrup. Stir occasionally as it starts to brown.
Step 13: Achieve Caramel Color: As soon as the mixture turns a rich, dark caramel color. Begin stirring constantly to prevent burning.
Step 14: Add Butter and Cream: Stir in the butter and cream. Be cautious as the mixture will bubble up. Continue stirring until the caramel is smooth. And well combined.
Step 15: Finish with Salt and Vanilla: Add the salt and vanilla, and stir to combine. If any lumps remain. Return the caramel to the heat. And stir until smooth. Set aside to cool.
To Assemble the Mousse Cups:
Step 16: Add Caramel to Cups: Spoon about a tablespoon of the cooled caramel into the bottom of each chocolate cup. If the caramel has thickened too much. Gently reheat it until pourable.
Step 17: Fill with Mousse: Spoon or pipe the chocolate mousse into each cup, filling them generously.
Step 18: Add Toppings: Drizzle the remaining caramel over the mousse. And garnish with chocolate curls or shavings. Sprinkle a pinch of kosher salt on top. For that delightful salted caramel finish.
Step 19: Chill Before Serving: While you can enjoy these immediately. Refrigerating them for an additional 4 hours. Allows the mousse to set. And thicken for a more luxurious texture. Enjoy!
Tip:
When making these Salted Caramel Chocolate Mousse Cups. Take your time with each layer for the best results. Start with the chocolate cups. Ensuring an even coat all around. For stability and flavor. When melting the chocolate. Do it slowly in the microwave at 50% power. Or using a double boiler. To avoid burning. For the mousse. Patience is key when tempering the egg yolks. With hot cream. This step prevents curdling. And keeps the mixture smooth. As for the salted caramel. Watch it closely as it cooks. To prevent burning. Once you add the cream and butter. Stir continuously until it’s silky and rich. A hint of salt and vanilla at the end. Brings everything together. By refrigerating the finished cups for at least four hours. You allow the flavors to meld. And the mousse to set perfectly. These small steps. Ensure your dessert is beautiful. And delicious. Leaving everyone wanting more.
Frequently Asked Questions:
Can I make these mousse cups ahead of time?
Absolutely! These mousse cups are perfect. For making ahead of time. You can prepare them a day or two in advance. And store them in the refrigerator. Until you’re ready to serve. Just be sure to keep them covered. To maintain freshness. And prevent the chocolate cups. From absorbing any other flavors in the fridge.
What if I don’t have kosher salt?
If you don’t have kosher salt. You can use sea salt or any other coarse salt as a substitute. Just avoid using regular table salt. As it may dissolve too quickly. And not provide the same satisfying crunch and flavor contrast. That kosher or coarse salt offers.
How can I ensure my caramel doesn’t harden too much?
To prevent the caramel from hardening too much. Make sure to keep an eye on it while it cooks. Stir it regularly. And remove it from the heat. As soon as it reaches a dark caramel color. If it thickens too much while cooling. Gently reheat it before assembling the mousse cups. Ensuring it’s pourable. But not too hot.
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Easy Salted Caramel Chocolate Mousse Cups Recipe
Ingredients
Chocolate Cup Ingredients:
- Muffin liners Jumbo or regular, depending on the size of the cups you prefer
- About 1 c 6 oz chocolate chips or chopped chocolate
Mousse Ingredients:
- 4 egg yolks
- 1/4 c granulated sugar
- 1 c heavy cream
- 1 tsp vanilla
- 1/8 tsp salt
- 1 c chocolate chips or chopped chocolate
- 1 c heavy cream
Salted Caramel Ingredients:
- 1/2 c white sugar
- 2 tbsp light corn syrup
- 3 tbsp salted butter
- 1/3 c heavy cream
- 1/4 tsp salt
- 1 tsp vanilla
Toppings:
- Chocolate curls or shaved or chopped chocolate
- Kosher salt or coarse salt
Instructions
To Prepare Chocolate Cups:
- Melt the Chocolate: First, melt about a cup of chocolate chips. Or chopped chocolate. In the microwave at 50% power. Stirring every 30 seconds until smooth.
- Line the Muffin Tin: Place 6 muffin liners. Into your muffin tin. You can use jumbo or regular. Depending on the size you prefer.
- Coat with Chocolate: Spoon roughly 1 1/2 tablespoons of melted chocolate. Into each liner. Use a small spoon. Or brush. To spread the chocolate evenly. Covering about 3/4 of the way up the sides. To form a thick layer.
- Set the Chocolate: Let the chocolate cups harden completely. You can speed up this process. By placing them in the refrigerator. Or freezer.
To Prepare the Mousse:
- Mix Egg Yolks and Sugar: In a bowl, whisk together 4 egg yolks and 1/4 cup of granulated sugar. Until smooth.
- Heat the Cream: In a saucepan, heat 1 cup of heavy cream. With a teaspoon of vanilla. And a pinch of salt. Until it's hot. But not boiling.
- Combine with Egg Mixture: Slowly pour half of the hot cream. Into the egg mixture. While stirring constantly. This helps prevent curdling. Pour the mixture back. Into the saucepan.
- Thicken the Mixture: Cook over low heat. Stirring continuously. Until it thickens slightly. The mixture should reach around 170ºF.
- Add Chocolate and Chill: Remove from heat. And stir in 1 cup of chocolate chips. Until melted. Cover. And chill in the fridge for 1-2 hours. Or until cool enough. To mix with whipped cream.
- Whip the Cream: Beat 1 cup of heavy cream. In a chilled bowl. Until stiff peaks form. Fold the whipped cream. Into the cooled chocolate mixture. Until smooth. And fluffy.
To Prepare the Salted Caramel:
- Cook the Sugar: In a saucepan, combine 1/2 cup of white sugar and 2 tablespoons of corn syrup. Cook over medium heat. Stirring occasionally. Until the sugar dissolves. And turns a deep caramel color.
- Add Butter and Cream: Stir in 3 tablespoons of salted butter and 1/3 cup of heavy cream. Be careful as the mixture will bubble up. Stir until smooth.
- Finish with Salt and Vanilla: Add 1/4 teaspoon of salt. And 1 teaspoon of vanilla extract. If there are any lumps. Return the saucepan. To low heat. And stir until smooth.
To Assemble:
- Layer Caramel: Spoon about a tablespoon of cooled caramel. Into each chocolate cup. If needed, warm the caramel slightly. To make it easier to pour.
- Add Mousse: Fill the chocolate cups. With the prepared mousse. Use a spoon. Or piping bag for neatness.
- Garnish: Drizzle the remaining caramel over the mousse. Sprinkle with chocolate shavings. And a pinch of kosher salt for garnish.
- Chill and Serve: Although these can be enjoyed immediately. Refrigerating them for at least 4 hours. Helps the mousse set. And enhances the flavors. Enjoy your delightful creation!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
