If you are craving something irresistibly decadent, look no further than this Salted Caramel Chocolate Mousse Cups Recipe. Combining rich, silky chocolate mousse with luscious salted caramel, all nestled inside delicate chocolate cups, it’s a dessert that feels both indulgent and elegant. This recipe balances sweetness and saltiness beautifully and offers a textural delight that will leave everyone asking for seconds. Whether you’re hosting a dinner party or treating yourself after a long day, these mousse cups bring a little bit of magic to any occasion.
Ingredients You’ll Need
Every ingredient in this recipe is simple yet plays a crucial role in creating the perfect texture and flavor. From the creamy heavy cream that makes the mousse light and fluffy to the salted butter in the caramel that gives it that addictive, savory kick, each component works in harmony to deliver extraordinary taste.
- Muffin liners: Jumbo or regular size to mold the chocolate cups easily without sticking.
- Chocolate chips or chopped chocolate (6 oz): For the chocolate cups, choose high-quality chocolate for the best flavor and smooth melting.
- Egg yolks (4): Essential for the mousse’s silky texture and richness.
- Granulated sugar (¼ cup + ½ cup): Used in both mousse and caramel for balanced sweetness.
- Heavy cream (2 cups, divided): Adds creaminess and body to both mousse and caramel.
- Vanilla extract (2 teaspoons total): Adds warmth and enhances the chocolate and caramel flavors.
- Salt (⅛ teaspoon + ¼ teaspoon coarse): Brings out the complexity of flavors and defines the salted caramel’s signature taste.
- Light corn syrup (2 tablespoons): Keeps the caramel smooth and prevents crystallization.
- Salted butter (3 tablespoons): Provides richness and depth to the salted caramel.
- Chocolate curls or shavings: Ideal for decorative topping that adds a touch of elegance.
- Coarse salt (such as kosher salt): Adds a finishing touch that highlights the salted caramel’s flavor.
How to Make Salted Caramel Chocolate Mousse Cups Recipe
Step 1: Prepare the Chocolate Cups
Begin by melting the first portion of chocolate gently in the microwave at 50 percent power. Stir every 30 seconds to achieve a smooth, glossy melt, which will form the base and sides of your chocolate cups. This step ensures your cups are perfectly shiny and strong enough to hold the mousse and caramel layers.
Step 2: Shape the Chocolate Cups
Line a muffin tin with muffin liners, then spoon about 1 ½ tablespoons of the melted chocolate into each liner. Use the back of the spoon to carefully spread the chocolate along the sides to form a thick, even coat. This will give your cups structure and that magical chocolate shell everyone loves.
Step 3: Harden the Chocolate Cups
Allow the chocolate-lined muffin liners to set completely, ideally in the fridge. Once hardened, gently peel away the liners to reveal delicate, beautifully formed chocolate cups ready to be filled.
Step 4: Make the Chocolate Mousse Base
Whisk the egg yolks and ¼ cup granulated sugar together until the mixture is smooth and pale. Meanwhile, heat 1 cup heavy cream with vanilla extract and salt in a saucepan till hot but not boiling. Gradually whisk half the cream into the egg mixture to temper it, then return it all to the saucepan. Keep the heat low and stir constantly until the mixture thickens to 170°F.
Step 5: Combine Chocolate and Chill
Remove from heat and stir in the remaining chocolate until fully melted and silky. Chill this mixture in the refrigerator for 1 to 2 hours until nicely set but still soft.
Step 6: Finish the Mousse Texture
Whip the remaining 1 cup heavy cream to stiff peaks, then gently fold it into the chilled chocolate base. This step is what transforms the mousse into an airy, luscious dream that melts instantly on your tongue.
Step 7: Create the Salted Caramel
In a saucepan, cook ½ cup granulated sugar and 2 tablespoons light corn syrup over medium heat until the mixture turns a deep amber color. Be patient here, as getting just the right color means rich caramel flavor without bitterness. Carefully add the salted butter and ⅓ cup heavy cream, stirring until smooth. Then mix in salt and vanilla extract for that signature salted caramel zing.
Step 8: Assemble the Mousse Cups
Start by spooning a generous layer of salted caramel into each chocolate cup. Follow with a layer of the fluffy chocolate mousse. Add another drizzle of caramel on top for more flavor contrast, then finish with a sprinkle of coarse salt and a few chocolate curls to make these cups look as stunning as they taste.
Step 9: Chill Until Set
Place the completed cups in the refrigerator for at least 4 hours to allow all layers to fully set. This resting time deepens the flavors and gives the mousse the perfect texture to savor.
How to Serve Salted Caramel Chocolate Mousse Cups Recipe
Garnishes
A sprinkle of coarse salt the moment before serving is perfect for those delightful salty hits that cut through the sweetness. Also, chocolate shavings or curls add a touch of elegance along with a bit of texture. Fresh mint leaves or edible gold flakes can elevate the presentation for special occasions.
Side Dishes
These mousse cups are rich and satisfying on their own, but pairing them with a fresh berry salad or a dollop of lightly whipped cream can provide a fresh contrast. A small glass of dessert wine or a cup of rich espresso makes a lovely complement too.
Creative Ways to Present
Instead of muffin liners, try molding the chocolate cups in silicone molds for fun shapes. Layer the mousse and caramel in clear glasses or jars to show off the beautiful contrast of colors. You can also skew some berries and serve them alongside for an interactive dessert experience that’s sure to wow guests.
Make Ahead and Storage
Storing Leftovers
Store any leftover Salted Caramel Chocolate Mousse Cups Recipe in an airtight container in the refrigerator. They’ll keep beautifully for up to 3 days while maintaining their creamy texture and fresh flavors.
Freezing
If you want to make these ahead in larger batches, you can freeze the assembled mousse cups. Wrap each cup well in plastic wrap and place them in a freezer-safe container. When ready to serve, thaw in the refrigerator overnight for the best texture.
Reheating
These mousse cups are best enjoyed chilled, so reheating is not recommended as it impacts the texture and flavor. Instead, plan to serve them straight from the fridge for that perfect cool creaminess.
FAQs
Can I use milk chocolate instead of dark chocolate for this recipe?
Absolutely! Milk chocolate will make the mousse cups sweeter and creamier, which some might prefer. Just be sure to adjust the salt and caramel sweetness to balance if needed.
Is it safe to use raw egg yolks in the mousse?
This recipe cooks the egg yolks gently with heated cream to a safe temperature of 170°F, which eliminates risks associated with raw eggs. However, always use fresh eggs and proper food safety practices.
Can I make the salted caramel ahead of time?
Yes, you can prepare the salted caramel a day or two in advance and keep it covered in the fridge. Warm slightly before assembling to make it easy to spoon.
What if I don’t have corn syrup for the caramel?
You can substitute with an equal amount of honey or skip it, but corn syrup helps prevent crystallization and keeps your caramel silky smooth.
How long can I refrigerate the assembled mousse cups before serving?
The mousse cups should be refrigerated for at least 4 hours to set properly, but they will keep well for up to 3 days, allowing you to make them comfortably ahead of time.
Final Thoughts
There’s something truly special about the Salted Caramel Chocolate Mousse Cups Recipe that makes it stand out in the dessert world. It’s a beautiful marriage of flavors and textures that feels luxurious but is surprisingly simple to make. I can’t recommend it enough for your next celebration or even just a cozy evening in—you’re going to fall in love with every spoonful.
Print
Salted Caramel Chocolate Mousse Cups Recipe
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Total Time: 5 hours 20 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
Decadent Salted Caramel Chocolate Mousse Cups featuring a crisp chocolate shell filled with rich chocolate mousse and luscious homemade salted caramel, topped with chocolate curls and a hint of coarse salt for a perfect balance of sweet and salty flavors.
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
For Garnish
- Chocolate curls or shavings
- Coarse salt (e.g., kosher salt)
Instructions
- Prepare the Chocolate Cups: Melt chocolate chips or chopped chocolate in the microwave at 50% power, stirring every 30 seconds until smooth and fully melted.
- Line Muffin Tin: Place muffin liners into a muffin tin, selecting jumbo or regular size based on preference.
- Form Chocolate Shells: Spoon approximately 1 ½ tablespoons of the melted chocolate into each muffin liner, spreading it upward along the sides to create a thick, even chocolate coating.
- Set Chocolate Cups: Allow the chocolate to cool and harden completely at room temperature or in the refrigerator, then gently peel away the muffin liners to release the chocolate cups and set them aside carefully.
- Whisk Egg Yolks and Sugar: In a mixing bowl, whisk together the egg yolks and granulated sugar until smooth and pale.
- Heat Cream Mixture: In a saucepan, combine 1 cup of heavy cream with vanilla extract and salt and heat gently until hot but not boiling, just below simmering point.
- Temper the Eggs: Slowly whisk half of the hot cream into the egg yolk mixture to temper the eggs, then pour the combined mixture back into the saucepan.
- Cook Custard Base: Over low heat, stir constantly until the mixture thickens and reaches 170°F on a thermometer, ensuring it doesn’t scramble.
- Add Chocolate: Remove from heat and stir in 1 cup of chocolate chips or chopped chocolate until completely melted and smooth. Chill the mixture in the refrigerator for 1 to 2 hours until cold.
- Whip Remaining Cream: Whip the remaining 1 cup of heavy cream until stiff peaks form, then fold it gently into the chilled chocolate custard to create a light mousse.
- Make Salted Caramel: In a clean saucepan, cook ½ cup sugar and 2 tablespoons corn syrup over medium heat, stirring gently until the sugar melts and the mixture turns a dark amber color.
- Add Butter and Cream: Carefully add 3 tablespoons of salted butter and ⅓ cup heavy cream to the caramel, stirring continuously until smooth. Stir in ¼ teaspoon salt and 1 teaspoon vanilla extract. Remove from heat and set aside.
- Assemble the Cups: Spoon a layer of salted caramel into each chocolate cup, then add a generous layer of chocolate mousse on top.
- Garnish: Drizzle additional salted caramel over the mousse, then sprinkle with coarse salt and top with chocolate curls or shavings for decoration and texture.
- Chill and Serve: Refrigerate the assembled mousse cups for at least 4 hours to set completely before serving for best texture and flavor.
Notes
- Melt chocolate gently to avoid burning; stirring every 30 seconds helps achieve a smooth texture.
- Tempering the eggs with hot cream prevents scrambling during custard cooking.
- Use a candy thermometer to accurately monitor temperature for the custard and caramel stages.
- Chilling the mousse mixture is essential for proper whipping and fluffy texture.
- Salted caramel adds perfect balance; adjust salt quantity to taste.
- Chocolate cups can be made ahead and stored in a cool, dry place to save prep time.
