These Salted Caramel Chocolate Mousse Cups are an indulgent dessert perfect for special occasions. With creamy chocolate mousse served in handmade chocolate cups, topped with luscious salted caramel, and sprinkled with chocolate curls and kosher salt, this dessert is as stunning as it is delicious.
Why You’ll Love This Recipe
- Elegant and decadent: Perfect for impressing guests at dinner parties or celebrations.
- Layered flavors: Rich chocolate, creamy mousse, and salty-sweet caramel create a perfect harmony.
- Naturally gluten-free: Great for those with dietary restrictions.
- Make-ahead friendly: Assemble in advance and chill until serving time.
Ingredients
For the Chocolate Cups:
- Muffin liners (jumbo or regular for smaller cups)
- About 1 cup (6 oz.) chocolate chips or chopped chocolate
For the Chocolate Mousse:
- 4 egg yolks
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup chocolate chips or chopped chocolate (dark, milk, or semi-sweet)
- 1 additional cup heavy cream
For the Salted Caramel:
- 1/2 cup white sugar
- 2 tablespoons light corn syrup
- 3 tablespoons salted butter
- 1/3 cup heavy cream
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For Toppings:
- Chocolate curls, shaved chocolate, or chopped chocolate
- Kosher salt or coarse salt
Kitchen Equipment Needed
- Muffin tin
- Mixing bowls
- Saucepan
- Whisk
- Electric mixer
- Small paintbrush or spoon
- Thermometer (optional but helpful)
Step-by-Step Instructions
To Make the Chocolate Cups
- Melt the Chocolate: In a microwave-safe bowl, melt the chocolate at 50% power, stirring every 30 seconds until smooth.
- Line Muffin Tins: Place muffin liners into a muffin tin. Spoon about 1 1/2 tablespoons of melted chocolate into each liner.
- Coat the Sides: Use a small paintbrush or spoon to spread the chocolate about 3/4 of the way up the sides, ensuring a thick, even layer.
- Harden the Cups: Let the chocolate harden completely. Speed this up by placing the tin in the fridge or freezer. Once set, carefully peel away the muffin liners.
To Make the Chocolate Mousse
- Prepare Egg Mixture: In a mixing bowl, whisk together the egg yolks and sugar until combined.
- Heat Cream: In a saucepan over medium heat, warm 1 cup of cream with vanilla and salt until very hot but not boiling.
- Temper the Eggs: Gradually whisk half of the hot cream into the egg mixture to prevent scrambling. Then pour the tempered mixture back into the saucepan.
- Cook and Thicken: Cook over low heat, stirring constantly, until the mixture thickens slightly (about 5 minutes or 170°F).
- Add Chocolate: Remove from heat and stir in the chocolate chips until fully melted. Chill the mixture in the refrigerator for 1-2 hours until cool.
- Whip Cream: Beat the additional cup of heavy cream until stiff peaks form. Whisk a small amount of whipped cream into the chilled chocolate mixture to lighten it, then fold in the rest gently.
To Make the Salted Caramel
- Cook Sugar and Corn Syrup: In a saucepan over medium heat, combine the sugar and corn syrup. Stir occasionally until the mixture begins to brown. Stir constantly until it reaches a rich caramel color.
- Add Butter and Cream: Stir in the butter and cream (it will bubble up!). Mix until smooth.
- Add Flavorings: Stir in the salt and vanilla extract. If lumpy, return to heat and stir until smooth. Let cool.
To Assemble the Mousse Cups
- Add Caramel: Spoon about 1 tablespoon of salted caramel into the bottom of each chocolate cup.
- Add Mousse: Fill the cups with the prepared chocolate mousse.
- Top with Caramel: Drizzle the remaining caramel over the mousse.
- Garnish: Sprinkle with kosher salt and chocolate curls or shavings.
Pro Tips
- Make Ahead: Prepare the cups and mousse a day in advance to save time. Assemble just before serving.
- Cool Caramel: Ensure the caramel isn’t too warm before adding it to the cups, as it may melt the chocolate.
- Whipped Cream Tip: Chill the bowl and beaters before whipping the cream for best results.
Variations
- Milk Chocolate Mousse: Swap dark chocolate for milk chocolate for a sweeter flavor.
- Nutty Delight: Add a layer of crushed hazelnuts or almonds beneath the mousse for crunch.
- Coffee Kick: Add 1 teaspoon of espresso powder to the mousse for a mocha flavor.
Serving and Storage Tips
- Serving: Serve chilled for the best texture. Garnish just before serving for freshness.
- Storage: Store in the refrigerator for up to 2 days.
- Freezing: Freeze the mousse cups without toppings for up to 1 month. Thaw in the fridge before serving.
Frequently Asked Questions
1. Can I skip making the chocolate cups?
Yes! Use small dessert cups or ramekins and layer the caramel and mousse instead.
2. Can I use store-bought caramel?
Absolutely. High-quality store-bought caramel can save time.
3. How can I prevent the chocolate cups from cracking?
Ensure the chocolate layer is thick enough and peel the liners gently to avoid cracks.
4. What if my caramel hardens?
Warm it gently over low heat to return it to a pourable consistency.
5. Can I make this without eggs?
For an egg-free version, use stabilized whipped cream or a mousse recipe without eggs.
These Salted Caramel Chocolate Mousse Cups are a showstopping dessert that delivers a perfect balance of textures and flavors. Enjoy making and sharing this luxurious treat!
