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.
