If you’re searching for the ultimate sweet treat that balances creamy richness with sweet-salty caramel and a whisper of chocolate decadence, these Salted Caramel Chocolate Mousse Cups are your ticket to dessert bliss. Each fluffy bite is a perfect harmony of smooth mousse, golden caramel, and just enough sea salt to make all the flavors pop. They’re wonderfully easy to prepare, foolproof for make-ahead entertaining, and guaranteed to elicit swoons from chocolate lovers and caramel connoisseurs alike!

Salted Caramel Chocolate Mousse Cups Recipe - Recipe Image

Ingredients You’ll Need

The magic of Salted Caramel Chocolate Mousse Cups lies in a handful of straightforward ingredients. Every item plays a crucial role, from velvety chocolate to luscious cream, building layers of flavor and texture you can’t resist.

Semi-sweet chocolate chips (1 cup): Bring the deep, luscious chocolate flavor that’s irresistibly smooth when melted.
Unsalted butter (2 tablespoons): Adds richness and helps the chocolate melt into a dreamy, glossy base.
Large eggs, separated (2): The yolks give body; the whites whip into clouds, creating mousse’s signature airy lift.
Granulated sugar (2 tablespoons): Sweetens the egg whites for light, pillowy peaks that fold perfectly into the mousse.
Vanilla extract (1 teaspoon): Enhances both the chocolate and caramel notes with its cozy fragrance.
Heavy whipping cream (1 cup, divided): The foundation for unbeatable creaminess and that whipped topping everyone loves.
Caramel sauce (½ cup plus extra for topping): Delivers that gooey, salty-sweet magic in every spoonful.
Flaky sea salt (½ teaspoon): A finishing flourish that brightens each bite and balances sweetness.
Optional garnishes (chocolate shavings or whipped cream): For a gorgeous, celebratory finishing touch.

How to Make Salted Caramel Chocolate Mousse Cups

Step 1: Melt the Chocolate and Butter

Start by melting your chocolate chips and butter together in a heatproof bowl over a double boiler or in the microwave. Stir every 30 seconds until smooth and glossy. Let it cool just a bit before moving on—this safeguards your mousse’s texture and helps the eggs blend in beautifully.

Step 2: Add Yolks, Vanilla, and Caramel

Once the chocolate’s slightly cooled, stir in the egg yolks, vanilla extract, and ¼ cup of caramel sauce. The residual warmth helps everything merge into a rich, luxurious base, but it shouldn’t be hot enough to cook the eggs. You want silk, not scramble!

Step 3: Whip the Egg Whites with Sugar

In a separate clean bowl, whip your egg whites until foamy using electric beaters. Gradually pour in the sugar and keep beating until stiff, shiny peaks form. This step is the secret behind those Strawberry Cream Cheese Mousse’s signature airy clouds—don’t rush it!

Step 4: Whip the Cream

In another bowl, whip ¾ cup of the heavy cream until soft peaks form. The cream will lighten the mousse, giving it that irresistible cloudlike consistency that’s so enchanting in Salted Caramel Chocolate Mousse Cups.

Step 5: Gently Fold Ingredients Together

Fold the whipped cream gently into the chocolate mixture, being careful not to deflate the air you’ve worked into it. Then, fold in the whipped egg whites the same way, stopping as soon as those lovely streaks disappear. The goal is an even, fluffy mousse—overmixing can make it heavy.

Step 6: Assemble the Mousse Cups

Spoon that luscious mousse into small glasses, jars, or ramekins—whatever feels festive. Cover and chill for at least 2 hours to let all those flavors meld and the mousse set into the perfect spoonable luxury.

Step 7: Finish and Serve

Just before serving, whip the remaining ¼ cup of heavy cream until light and airy. Top each mousse cup with a generous dollop, drizzle with extra caramel sauce, and sprinkle on the flaky sea salt. Don’t forget a flourish of chocolate shavings or extra whipped cream if you want to go all out!

How to Serve Salted Caramel Chocolate Mousse Cups

Garnishes

Take your Salted Caramel Chocolate Mousse Cups to another level with a finishing shower of chocolate shavings, a dollop of homemade whipped cream, or a sprinkle of crunchy sea salt on top. For a touch more indulgence, add fresh berries for color and a juicy tart note that cuts through the richness beautifully.

Side Dishes

Since these mousse cups are the star of any dessert spread, keep sides simple—maybe a small plate of butter cookies, delicate berries, or slivers of candied orange peel. A robust cup of espresso or a glass of port also makes for a truly elegant pairing.

Creative Ways to Present

If you want to impress guests, layer the mousse in fancy glasses, espresso cups, or adorable glass jars with a ribbon for dinner parties and take-home gifts. Try mini portions on a dessert platter, or set up a “build-your-own” bar with a selection of toppings so everyone can get creative with their Salted Caramel Chocolate Mousse Cups.

Make Ahead and Storage

Storing Leftovers

Leftover Salted Caramel Chocolate Mousse Cups (if you’re lucky enough to have extras) will last up to 3 days in the refrigerator. Be sure to cover them tightly with plastic wrap or lids to keep them from absorbing other flavors or drying out.

Freezing

Although best enjoyed fresh, you can freeze the mousse cups (without whipped topping and caramel drizzle) for up to 1 month. Wrap tightly in plastic and foil. Thaw in the refrigerator overnight—note that the texture may become slightly denser but still utterly delicious.

Reheating

There’s no need to reheat Salted Caramel Chocolate Mousse Cups. In fact, they’re best enjoyed straight from the fridge, cold and creamy. Just add fresh toppings right before serving for the best contrast in texture and flavor.

FAQs

Can I make Salted Caramel Chocolate Mousse Cups in advance?

Absolutely! These mousse cups are a dream to prepare ahead. Make them up to 24 hours before you plan to serve, keep them refrigerated, and garnish just before bringing them to the table for maximum wow factor.

Can I use store-bought caramel sauce?

Yes, store-bought caramel sauce saves time and is perfectly acceptable. If you have a favorite homemade version, by all means, use it—just ensure it’s pourable, not too firm or stiff so it drizzles beautifully over the mousse cups.

What’s the best way to melt the chocolate?

Both the microwave (in 30-second bursts, stirring each time) and a double boiler work well. Just be sure to stop while you still see a few unmelted chips and let the residual heat finish the job for the smoothest base.

Can I substitute dark chocolate for semi-sweet?

You can swap in dark chocolate if you like a bolder, less sweet flavor. Keep in mind that it may make the mousse slightly less sweet, so adjust your caramel drizzle to taste if you want more sweetness.

Is it safe to eat raw egg in mousse?

Classic mousse is made with raw eggs for that luscious, airy texture. If you’re concerned about food safety, use pasteurized eggs to eliminate any risk. The mousse should always be refrigerated and consumed within a few days.

Final Thoughts

Salted Caramel Chocolate Mousse Cups deserve a place in your dessert repertoire—elegant enough for celebrations, yet simple enough for a weeknight treat. Give these a try and watch as every spoonful brings wide smiles and requests for the recipe!