If you have a serious sweet tooth and love a dessert that’s as stunning as it is delicious, the Salted Caramel Chocolate Mousse Cups Recipe is going to become your new obsession. Imagine silky, airy chocolate mousse nestled inside crisp, rich chocolate cups, layered with luscious salted caramel that delivers just the right balance of sweet and salty with every bite. This dessert not only dazzles your taste buds but also looks elegant enough to wow guests, making it perfect for any special occasion or just a decadent treat at home.
Ingredients You’ll Need
These ingredients may seem simple, but each one plays a crucial role in building the perfect harmony of flavor, texture, and appearance. From silky chocolate to the subtle pinch of salt, every component enhances the final masterpiece.
- Muffin liners: Essential for shaping the chocolate cups neatly and making removal easy.
- 1 cup (6 oz) chocolate chips or chopped chocolate: Choose high-quality chocolate for the best flavor and smooth texture.
- 4 egg yolks: Provide richness and help create the velvety mousse base.
- ¼ cup granulated sugar: Sweetens the mousse and caramel with just the right balance.
- 2 cups heavy cream, divided: Heavy cream adds luxurious creaminess and whips into fluffy peaks for the mousse.
- 1 teaspoon vanilla extract: Adds warmth and depth of flavor to both mousse and caramel.
- ⅛ teaspoon salt: Amplifies the chocolate notes and complements the salted caramel perfectly.
- 1 cup chocolate chips or chopped chocolate (dark, milk, or semi-sweet): For melting into the mousse, choose your favorite or mix for complexity.
- ½ cup granulated sugar: The base for the smooth, rich salted caramel sauce.
- 2 tablespoons light corn syrup: Prevents the sugar from crystallizing, ensuring a silky caramel.
- 3 tablespoons salted butter: Adds richness and that signature salty contrast to the caramel.
- ⅓ cup heavy cream: Incorporated into the caramel for luscious texture.
- ¼ teaspoon salt: Enhances the caramel’s flavor profile perfectly.
- Chocolate curls or shavings: For garnish, adding an elegant finishing touch.
- Coarse salt (e.g., kosher salt): Sprinkled on top for a delightful crunch and burst of flavor.
How to Make Salted Caramel Chocolate Mousse Cups Recipe
Step 1: Prepare the Chocolate Cups
The first step sets the stage for a show-stopping dessert. Melt your chocolate gently in the microwave at 50% power, stirring every 30 seconds to prevent scorching and ensure a silky smooth texture. Line a muffin tin with liners, then spoon 1 ½ tablespoons of melted chocolate into each one, spreading it up the sides to create sturdy chocolate cups. Patience is key here — allow the cups to harden completely before carefully peeling away the liners. These cups form the crisp shell that will hold all the luscious fillings.
Step 2: Make the Chocolate Mousse
Whisk the egg yolks and sugar until the mixture is smooth and pale; this is the start of that wonderfully rich mousse texture. Meanwhile, warm 1 cup of heavy cream infused with vanilla and salt until hot but not boiling—you want to bring out the flavor without scrambling the eggs. Temper the egg yolk mixture by gradually whisking in half the hot cream, then combine everything back into the saucepan. Cook gently over low heat, stirring constantly until thickened to 170°F, making sure it’s smooth and custard-like. Stir in the chocolate until it melts completely and chill the mixture for 1 to 2 hours for that perfect mousse base. Finally, whip the remaining cream to stiff peaks and gently fold it into the chilled chocolate to create an airy, fluffy mousse bursting with chocolate flavor.
Step 3: Prepare the Salted Caramel
Caramel is where magic happens. Cook the sugar and corn syrup over medium heat until it reaches a gorgeous dark amber hue—this signals those toasty, deep flavors. Carefully stir in the salted butter and heavy cream, then add salt and vanilla for that unforgettable harmony of sweet and salty. Keep stirring until it’s smooth and luscious, then remove it from heat and set aside to cool slightly. This salted caramel will add a layer of richness that perfectly complements the chocolate mousse.
Step 4: Assemble the Mousse Cups
Now it’s time to bring everything together. Spoon a generous layer of salted caramel into each chocolate cup, followed by a cloud of the chocolate mousse. Add another drizzle of caramel on top for extra indulgence, then sprinkle with coarse salt and adorn with chocolate curls for a beautiful and textural finish. Refrigerate these beauties for at least 4 hours to set perfectly before serving.
How to Serve Salted Caramel Chocolate Mousse Cups Recipe
Garnishes
Presentation is part of the fun with this dessert! Aside from the coarse salt and chocolate curls, consider adding a fresh mint leaf or a few crushed toasted nuts for extra texture and color contrast. These little touches elevate the visual appeal and add intriguing new flavors with every bite.
Side Dishes
Though these mousse cups are delightful on their own, pairing them with a light, fresh fruit salad or berries can cut through their richness beautifully. A cup of strong coffee or a smooth, creamy latte complements the flavors and rounds out your dessert experience without overpowering it.
Creative Ways to Present
If you want to impress even more, serve these cups on a rustic wooden board with edible flowers and a drizzle of caramel sauce on the side. Alternatively, try layering the mousse and caramel in elegant glass jars for a charming individual dessert presentation that guests will adore.
Make Ahead and Storage
Storing Leftovers
You can comfortably store any leftover Salted Caramel Chocolate Mousse Cups in an airtight container in the refrigerator for up to 3 days. This keeps the mousse fresh and the chocolate cups crisp, though the texture of delicate chocolate shells might soften slightly over time.
Freezing
While freezing the mousse itself is possible, we recommend freezing the assembled cups only if you’re in a pinch. Wrap them tightly in plastic wrap and place them in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before serving to maintain the best texture and flavor.
Reheating
These mousse cups are best enjoyed cold, so skip reheating. If the chocolate cups soften in the fridge, bring them to room temperature for 10-15 minutes to recover some firmness before serving.
FAQs
Can I make the chocolate cups ahead of time?
Absolutely! The chocolate cups can be prepared several days in advance. Just store them in an airtight container at room temperature to prevent moisture buildup and keep them crisp.
Is it safe to use raw egg yolks in the mousse?
This recipe cooks the egg yolks gently with hot cream until thickened to 170°F, which ensures safety while creating a smooth custard base—no raw eggs involved.
Can I substitute the heavy cream with a lighter option?
Heavy cream is key for the mousse’s rich texture and for whipping into peaks. Using lighter cream or milk won’t give the same creamy, airy result, so it’s best to stick with heavy cream.
What type of chocolate is best for the cups and mousse?
You can use dark, milk, or semi-sweet chocolate chips or chopped chocolate depending on your taste preference. High-quality chocolate with at least 60% cocoa will yield the most intense, smooth results.
How do I prevent the caramel from crystallizing?
Adding light corn syrup to the sugar during caramel preparation helps prevent crystallization, keeping your caramel smooth and glossy.
Final Thoughts
This Salted Caramel Chocolate Mousse Cups Recipe is truly one of those showstopper desserts that feels luxurious yet approachable, perfect for sharing with people you love. It blends textures and flavors beautifully, from the crisp chocolate shell to the fluffy mousse and rich salted caramel. Don’t hesitate to try this recipe and treat yourself to a sweet experience that will brighten any occasion with its melt-in-your-mouth charm.
Print
Salted Caramel Chocolate Mousse Cups Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 7 hours 20 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
Delight in these decadent Salted Caramel Chocolate Mousse Cups featuring rich chocolate cups filled with a smooth chocolate mousse layered with luscious salted caramel, topped with chocolate curls and a sprinkle of coarse salt. A perfect make-ahead dessert that combines creamy textures and balanced sweetness with a touch of sea salt.
Ingredients
Chocolate Cups
- Muffin liners (jumbo or regular)
- 1 cup (6 oz) chocolate chips or chopped chocolate
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)
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
Toppings
- Chocolate curls or shavings
- Coarse salt (e.g., kosher salt)
Instructions
- Prepare the Chocolate Cups: Melt the chocolate in the microwave at 50% power, stirring every 30 seconds until smooth and fully melted.
- Line Muffin Tin: Place muffin liners into your muffin tin, either jumbo or regular size depending on desired serving size.
- Form Chocolate Cups: Spoon about 1 ½ tablespoons of melted chocolate into each liner and use the back of the spoon to spread it evenly up the sides of the liners, creating a thick chocolate shell.
- Harden Chocolate: Allow the chocolate-lined cups to set completely until firm. Once hardened, carefully peel away the muffin liners to reveal the chocolate cups and set them aside.
- Make the Chocolate Mousse Base: In a bowl, whisk together egg yolks and sugar until the mixture is smooth and pale.
- Heat Cream Mixture: In a saucepan, gently heat 1 cup of heavy cream with vanilla extract and salt over medium heat until hot but not boiling.
- Temper Egg Mixture: Gradually whisk half of the hot cream into the egg yolks to temper them, then pour the combined mixture back into the saucepan.
- Cook Mousse Mixture: Cook over low heat, stirring constantly until the mixture thickens and reaches 170°F, ensuring it is cooked through but not scrambled.
- Incorporate Chocolate: Remove from heat and stir in 1 cup of chocolate until melted and smooth. Chill the mixture in the refrigerator for 1-2 hours to cool.
- Whip Remaining Cream: Whip the remaining 1 cup of heavy cream to stiff peaks, then gently fold it into the chilled chocolate mixture to lighten the mousse.
- Prepare Salted Caramel: In a separate saucepan, cook the granulated sugar and corn syrup over medium heat, stirring occasionally, until the mixture turns a dark amber color.
- Add Butter and Cream: Carefully add the salted butter and heavy cream to the caramelized sugar while stirring continuously; then stir in salt and vanilla extract until the caramel is smooth and fully combined.
- Remove Caramel from Heat: Take the saucepan off the heat and set the caramel aside to cool slightly.
- Assemble Mousse Cups: Spoon a layer of salted caramel into the base of each chocolate cup, then add a generous layer of chocolate mousse on top.
- Add Final Touches: Drizzle each mousse cup with additional salted caramel, and sprinkle coarse salt and chocolate curls or shavings over the top for garnish.
- Chill and Serve: Refrigerate the assembled cups for at least 4 hours, allowing the mousse and caramel layers to set fully before serving.
Notes
- Use good-quality chocolate for the best flavor in both the cups and mousse.
- Ensure the egg yolk mixture reaches 170°F to safely cook the eggs without scrambling.
- Be cautious when working with hot caramel to prevent burns.
- These cups can be made a day ahead and stored covered in the refrigerator.
- Adjust the salt amount in the caramel and toppings based on your preference for saltiness.
