If you’re looking for a decadent treat that highlights everything you adore about rich chocolate and luscious caramel in adorable individual portions, these Salted Caramel Chocolate Mousse Cups are pure dessert magic. Each bite gives you a cloud-like chocolate mousse swirled with golden caramel, a touch of sea salt, and (if you’re feeling extra indulgent) a scrunch of cookie crumble at the base. Perfect for dinner parties or a pick-me-up at the end of a long week, these no-bake cups feel fancy but come together surprisingly easily. You’re about to meet your new go-to French-inspired showstopper.
Ingredients You’ll Need
Every great dessert starts with simple, quality ingredients, and these Salted Caramel Chocolate Mousse Cups are no exception. Each component plays a unique role, balancing flavor, texture, and just enough wow factor to make every spoonful special.
- Semi-sweet chocolate chips: Offer a deep, smooth chocolate flavor that’s not too bitter, not too sweet.
- Unsalted butter: Lends richness and silkiness to the mousse base while letting the chocolate shine.
- Large egg yolks: Create a velvety texture and structure without making things heavy.
- Heavy cream: Whips up luxuriously, giving your mousse that dreamy, airy lightness.
- Granulated sugar: Sweetens and helps create a smooth custard with the egg yolks and cream.
- Salted caramel sauce: Delivers a sweet-and-salty punch, adding depth and gooey ribbons throughout.
- Flaky sea salt: Sprinkled on top for that signature finish, highlighting the caramel and chocolate.
- Crushed chocolate cookies or graham crackers (optional): Add crunch and an extra layer of chocolatey flavor if you want a bit of textural contrast at the bottom.
How to Make Salted Caramel Chocolate Mousse Cups
Step 1: Melt Chocolate and Butter
Start off by melting your semi-sweet chocolate chips and unsalted butter in a heatproof bowl. You can use a double boiler if you want to be precise, or just microwave in 20-second bursts, stirring in between. The goal is a smooth, glossy mixture with no lumps. Let it cool slightly so it’s warm but not hot, to avoid scrambling your eggs later on.
Step 2: Prepare the Cream and Egg Base
In a small saucepan, gently heat 1/4 cup heavy cream with the granulated sugar until it just reaches a simmer—watch carefully; you don’t want it to boil over. Whisk your egg yolks in a separate bowl, then slowly pour the hot cream over the yolks, whisking constantly. This “tempering” step prevents the yolks from curdling and gives your mousse that signature silky custard feel.
Step 3: Thicken and Combine
Pour the tempered egg yolk mixture back into the saucepan. Cook over low heat, stirring constantly with a spatula or wooden spoon, just until it thickens enough to coat the back of the spoon (about 2 minutes). Remove from heat immediately, then blend this custard into your melted chocolate mixture, stirring to combine. Set aside and let it cool to room temperature.
Step 4: Whip the Cream
In a chilled mixing bowl, use an electric mixer (or a big whisk and some muscle power) to whip the remaining 1 cup of heavy cream until soft peaks form. This whipped cream will lighten the mousse and give it that ethereal melt-in-your-mouth quality.
Step 5: Fold It All Together
Take a scoop of your freshly whipped cream and stir it into the chocolate mixture to loosen it up. Then, gently fold in the rest of the whipped cream in two batches, being careful not to deflate it. The mousse should look fluffy and uniform, with no streaks.
Step 6: Assemble and Chill
For assembly, spoon 1–2 teaspoons of crushed cookies or graham crackers into the base of each small serving cup or jar if desired. Next, add a luscious layer of salted caramel sauce, followed by a hearty spoonful (or a piping of) the chocolate mousse. Repeat with all your cups, then refrigerate for at least 2 hours, or until set.
Step 7: Garnish and Serve
Just before serving, finish your Salted Caramel Chocolate Mousse Cups with another drizzle of caramel and a sprinkling of flaky sea salt. The contrast between rich chocolate, tangy salt, and creamy caramel is just out of this world!
How to Serve Salted Caramel Chocolate Mousse Cups
Garnishes
The crowning touch for Salted Caramel Chocolate Mousse Cups is all about presentation! Drizzle extra salted caramel sauce for a shiny, inviting swirl, then scatter a dynamic pinch of flaky sea salt over each cup. For more drama, you can add chocolate shavings, a dollop of whipped cream, or even a sprinkle of crushed cookies on top.
Side Dishes
Because these mousse cups are so richly satisfying, serve them with lighter accompaniments. Fresh berries offer a juicy, tangy contrast, or keep it simple with crisp, buttery shortbread cookies on the side. If you’d like to channel a café vibe, pair with espresso or a robust coffee to cut through the richness.
Creative Ways to Present
These Salted Caramel Chocolate Mousse Cups truly shine in petite clear glasses, jars, or even espresso cups—perfect for showing off those beautiful layers. For a fun twist at parties, try making mini versions in shot glasses or use edible chocolate cups for maximum indulgence. Personalize each one with custom toppings for a dessert bar experience!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Salted Caramel Chocolate Mousse Cups (lucky you!), cover them tightly and store in the refrigerator for up to three days. Wait to add the garnishes until just before serving so everything stays fresh and picture-perfect. The mousse stays silky and delicious straight from the fridge.
Freezing
You can freeze these mousse cups if needed—simply cover well and freeze for up to one month. When you’re ready to enjoy, thaw them overnight in the refrigerator. The texture may be slightly firmer, almost like a semifreddo, which some people love. Again, garnish just before serving for best results.
Reheating
There’s no need to reheat Salted Caramel Chocolate Mousse Cups, since they’re meant to be served chilled. If you like, you can let a portion sit at room temperature for a few minutes to take off the chill and soften the texture before serving.
FAQs
Can I use store-bought salted caramel sauce?
Absolutely! Store-bought salted caramel keeps things simple and lets you focus on making the mousse. Just choose a high-quality brand for the richest flavor.
Is it safe to use raw egg yolks in this recipe?
The egg yolks are gently cooked with the warm cream, then further heated in the saucepan, so they’re not truly raw. If you prefer, you can use pasteurized eggs for added peace of mind.
Can these mousse cups be made ahead of time?
Yes, you can make Salted Caramel Chocolate Mousse Cups a day in advance. In fact, they taste even better after chilling in the fridge, which deepens the flavors and ensures the mousse sets beautifully.
Are there any dairy-free or vegan alternatives?
You can experiment with dairy-free chocolate, vegan butter, and coconut cream in place of heavy cream for a plant-based version. The texture will be a little different but still delicious and satisfying.
What if I don’t have individual cups or jars available?
No problem! You can layer everything in a small trifle dish or bowl, then spoon out generous portions when ready to serve. It loses a bit of that “cup” charm but keeps all the luxurious flavor and texture.
Final Thoughts
There’s something truly special about Salted Caramel Chocolate Mousse Cups—each spoonful is an experience, from the silky chocolate to the salted caramel bliss and that delicate crunch. If you’re looking for the ultimate way to impress or simply treat yourself, you owe it to yourself to try this recipe. Your sweet tooth will thank you!
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Salted Caramel Chocolate Mousse Cups Recipe
- Total Time: 2 hours 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the decadent delight of Salted Caramel Chocolate Mousse Cups, a luscious dessert that combines rich chocolate mousse with layers of salted caramel sauce and a hint of sea salt for a perfect balance of flavors.
Ingredients
For the Chocolate Mousse:
- 1 cup semi-sweet chocolate chips
- 2 tablespoons unsalted butter
- 2 large egg yolks
- 1 1/4 cups heavy cream, divided
For the Caramel Layer:
- 2 tablespoons granulated sugar
- 1/3 cup salted caramel sauce, plus more for drizzling
Additional Ingredients:
- Flaky sea salt for garnish
- Optional: Crushed chocolate cookies or graham crackers for base
Instructions
- Melt Chocolate: In a heatproof bowl, melt the chocolate chips and butter together until smooth. Let cool slightly.
- Prepare Caramel: Heat 1/4 cup heavy cream and sugar until simmering. Whisk into egg yolks, then cook until thickened. Mix into melted chocolate and cool.
- Whip Cream: Whip 1 cup heavy cream until soft peaks form. Fold into chocolate mixture.
- Assemble: Layer crushed cookies, caramel sauce, and chocolate mousse in serving cups. Chill for at least 2 hours.
- Serve: Drizzle with caramel sauce and sprinkle with sea salt before serving.
Notes
- Shortcut: Use store-bought caramel and chocolate whipped topping.
- Make ahead: Prepare a day in advance, garnish before serving.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake, Stovetop
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 mousse cup
- Calories: 370
- Sugar: 24g
- Sodium: 180mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 110mg
