Indulge in the luxurious layers of Salted Caramel Chocolate Mousse Cups, a decadent dessert that combines creamy chocolate mousse, velvety salted caramel, and a crispy homemade chocolate shell. This elegant treat is the perfect balance of sweet and salty flavors, guaranteed to impress at any dinner party or special occasion.
Ingredients:
For the Chocolate Cups:
Muffin liners (jumbo or regular)
1 cup (6 oz) chocolate chips or chopped chocolate
For the Chocolate Mousse:
4 egg yolks
¼ cup granulated sugar
2 cups heavy cream, divided
1 teaspoon vanilla extract
⅛ teaspoon salt
1 cup chocolate chips or chopped chocolate (dark, milk, or semi-sweet)
For the Salted Caramel:
½ cup granulated sugar
2 tablespoons light corn syrup
3 tablespoons salted butter
⅓ cup heavy cream
¼ teaspoon salt
1 teaspoon vanilla extract
For Topping:
Chocolate curls or shavings
Coarse salt (e.g., kosher salt)
Instructions:
Prepare the Chocolate Cups:
Begin by melting your chocolate. Place the chocolate chips or chopped chocolate in a microwave-safe bowl and melt at 50% power, stirring every 30 seconds until completely smooth. Line a muffin tin with muffin liners (either jumbo or regular).
Spoon 1 ½ tablespoons of melted chocolate into each liner, using a small brush or spoon to spread the chocolate up the sides of the liner, covering about ¾ of the way up. Allow the chocolate cups to harden completely (you can refrigerate them to speed up this process). Once set, carefully peel away the muffin liners, leaving the homemade chocolate cups ready for the mousse and caramel layers.
Make the Chocolate Mousse:
In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and well combined. In a saucepan, heat 1 cup of heavy cream with the vanilla extract and salt over medium heat until the cream is hot but not boiling.
Gradually whisk half of the hot cream into the egg yolk mixture. Then, return everything to the saucepan and cook over low heat, stirring constantly, until the mixture thickens to 170°F (about 5-7 minutes). Once thickened, remove from heat and stir in the chocolate chips. Stir until smooth and fully melted.
Chill the mixture for 1-2 hours to set. Before assembling the cups, whip the remaining 1 cup of heavy cream to stiff peaks and gently fold it into the cooled chocolate mixture.
Make the Salted Caramel:
To make the salted caramel, heat the granulated sugar and corn syrup in a saucepan over medium heat, swirling the pan occasionally, until it turns a dark amber color. Carefully add the butter and heavy cream to the hot caramel (it will bubble up), stirring until smooth.
Stir in the salt and vanilla extract, then remove from heat. If there are any lumps, stir over low heat until fully dissolved.
Assemble the Mousse Cups:
Spoon a layer of the salted caramel into each chocolate cup, followed by a generous layer of the chocolate mousse. Add another small drizzle of caramel on top and garnish with a sprinkle of coarse salt and chocolate curls for extra flair.
Chill and Serve:
Refrigerate the assembled mousse cups for at least 4 hours to allow the flavors to meld and the mousse to set. Serve chilled, and enjoy the perfect bite of creamy, rich mousse with a salty-sweet caramel kick.
Serving Tips:
Chill Before Serving: Ensure the mousse cups are well-chilled for at least 4 hours before serving. This allows the mousse to set and the flavors to develop, giving you the perfect texture and taste.
Presentation: Garnish with extra chocolate curls or shavings and a light sprinkle of coarse salt just before serving. This adds a beautiful finishing touch that enhances both the flavor and visual appeal of the dessert.
Serve on a Beautiful Platter: Arrange the mousse cups on a decorative plate or tray, and pair with fresh fruit or a drizzle of extra caramel sauce for a touch of elegance.
Portion Control: Since these mousse cups are rich and decadent, they make for the perfect individual-sized dessert. Serve them in small portions to ensure everyone gets just the right amount of sweetness.
Storage Tips:
Refrigeration: Store any leftover mousse cups in an airtight container in the refrigerator. They will stay fresh for up to 3 days.
Keep the Cups Separate: If possible, store the chocolate cups and mousse separately before assembling, as the chocolate may soften if left with the mousse for too long.
Freezing: While it’s best to enjoy the mousse cups fresh, you can freeze the chocolate cups (without the mousse and caramel) for up to a month. When ready to assemble, thaw the cups and prepare the mousse and caramel fresh.
Avoid Excess Moisture: To prevent the chocolate from becoming soggy, make sure the caramel is cooled completely before adding it to the chocolate cups, and store the mousse cups in a dry environment.
Related Recipes:
FAQs:
Can I use a different type of chocolate for the mousse?
Yes! You can use dark, milk, or semi-sweet chocolate depending on your preference. Dark chocolate will give the mousse a richer, more intense flavor, while milk chocolate will result in a sweeter, creamier mousse. Just make sure to use good-quality chocolate for the best results.
How do I make these mousse cups ahead of time?
You can easily make these mousse cups in advance! Prepare the chocolate cups and mousse, then assemble the cups with the caramel and mousse layers up to 1-2 days ahead of time. Simply store them in an airtight container in the refrigerator until ready to serve. For best results, wait to add the toppings (chocolate curls and salt) until just before serving.
Can I substitute the egg yolks in the mousse?
If you’re concerned about using raw egg yolks, you can substitute them with a store-bought egg substitute or use pasteurized eggs. Alternatively, a thickened custard base can be made with cornstarch to replace the egg yolks, although the texture may vary slightly.
How do I prevent the caramel from being too sticky or runny?
To avoid a runny caramel, ensure that the sugar is cooked until it reaches a deep amber color before adding the butter and cream. Be careful not to overheat the caramel mixture, as it can cause the sugar to burn. If the caramel is too thin, simmer it for a bit longer until it thickens to your desired consistency.
Conclusion:
These Salted Caramel Chocolate Mousse Cups are the perfect dessert to satisfy your sweet and salty cravings. Whether for a special celebration or a treat for yourself, this indulgent dessert is sure to impress.
📖 Recipe:
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Salted Caramel Chocolate Mousse Cups
- Total Time: 7 hours 20 minutes (including chilling)
- Yield: 6 servings
- Diet: Vegetarian
Description
Indulge in the luxurious layers of Salted Caramel Chocolate Mousse Cups, featuring a creamy chocolate mousse, rich salted caramel, and a homemade chocolate cup. This decadent dessert perfectly balances sweet and salty flavors, creating an irresistible treat for any occasion. Whether you’re hosting a dinner party or enjoying a special dessert at home, these mousse cups will leave everyone craving more.
Ingredients
For the Chocolate Cups:
Muffin liners (jumbo or regular)
1 cup (6 oz) chocolate chips or chopped chocolate
For the Chocolate Mousse:
4 egg yolks
¼ cup granulated sugar
2 cups heavy cream, divided
1 teaspoon vanilla extract
⅛ teaspoon salt
1 cup chocolate chips or chopped chocolate (dark, milk, or semi-sweet)
For the Salted Caramel:
½ cup granulated sugar
2 tablespoons light corn syrup
3 tablespoons salted butter
⅓ cup heavy cream
¼ teaspoon salt
1 teaspoon vanilla extract
For Topping:
Chocolate curls or shavings
Coarse salt (e.g., kosher salt)
Instructions
- Prepare the Chocolate Cups:
- Melt chocolate in the microwave at 50% power, stirring every 30 seconds until smooth.
- Line a muffin tin with muffin liners.
- Spoon 1 ½ tablespoons of melted chocolate into each liner, spreading it up the sides to form a thick coat.
- Let the chocolate harden completely, then gently peel away the liners and set the cups aside.
- Make the Chocolate Mousse:
- Whisk egg yolks and sugar until smooth.
- In a saucepan, heat 1 cup of heavy cream with vanilla and salt until hot (but not boiling).
- Gradually whisk half of the hot cream into the egg mixture, then pour everything back into the saucepan. Cook over low heat, stirring constantly until thickened to 170°F.
- Stir in chocolate until melted and smooth. Chill for 1-2 hours.
- Whip the remaining cream to stiff peaks and gently fold it into the chilled chocolate mixture.
- Make the Salted Caramel:
- In a saucepan, cook sugar and corn syrup over medium heat until dark amber in color.
- Carefully add butter and heavy cream, then stir in salt and vanilla. Continue stirring until smooth.
- Remove from heat and set aside.
- Assemble the Mousse Cups:
- Spoon a layer of caramel into each chocolate cup, followed by a layer of mousse.
- Add another drizzle of caramel, then top with coarse salt and chocolate curls.
- Chill and Serve:
- Refrigerate for at least 4 hours to set before serving.
Notes
Chocolate Cups: Make sure the chocolate coating is thick enough to hold the mousse and caramel without breaking.
Caramel: Be patient while making the caramel to avoid burning the sugar.
Make-Ahead: The mousse cups can be made up to 1-2 days in advance, but it’s best to add the toppings just before serving.
Storage: Store leftover mousse cups in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake, Stove-top
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 550 kcal
