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Salted Caramel Chocolate Mousse Cups


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  • Author: Isabella
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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