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.
