I absolutely love desserts that balance sweetness with a hint of salt, and this Salted Caramel Chocolate Mousse Recipe is exactly that. The first time I made it, I was amazed at how creamy and luxurious it felt in every bite. It’s light, yet indulgent, making it perfect for any special occasion—or even just a quiet night at home.
The combination of rich chocolate and buttery caramel is irresistible. Today, I’m excited to share my step-by-step guide so you can recreate this dessert effortlessly. If you enjoy rich desserts, you can also try The Best Fudgy Red Velvet Brownies Recipe for a chocolatey twist.
Ingredients
Here’s what you’ll need to make this decadent mousse:
- Heavy cream – 1 1/4 cups, chilled for easy whipping
- Granulated sugar – 1/2 cup, to create the caramel with a deep flavor
- Unsalted butter – 4 tablespoons, adds richness and smooth texture
- Sea salt – 1 teaspoon, enhances the caramel flavor perfectly
- Dark chocolate – 6 ounces, finely chopped for smooth melting
- Egg yolks – 3 large, for creamy mousse structure
- Vanilla extract – 1 teaspoon, adds warmth and depth to the flavor
Note: several servings
Variations
You can customize this mousse to suit different tastes or dietary needs:
- Dairy-free: Replace heavy cream with coconut cream and use dairy-free chocolate.
- Sugar-free: Swap sugar with a natural sweetener like erythritol.
- Extra flavor: Add espresso powder to intensify the chocolate or a splash of bourbon for a grown-up twist. You might also enjoy a savory dish like Honey Glazed Salmon Recipe alongside your dessert for a full meal experience.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
- Total Time: 35 minutes
Equipment You Need
- Saucepan – for melting sugar and making caramel
- Mixing bowls – to whisk ingredients together
- Whisk – for smooth, lump-free mousse
- Spatula – to fold chocolate and cream gently
- Electric mixer – optional, makes whipping cream easier
- Serving glasses or bowls – for presenting the mousse
How to Make Salted Caramel Chocolate Mousse
Make the Caramel
Start by melting the sugar in a saucepan over medium heat until it turns golden brown. Carefully whisk in butter and salt until fully combined. Set aside to cool slightly before mixing with other ingredients.
Prepare the Chocolate
Place finely chopped dark chocolate in a heatproof bowl. Pour the warm caramel over it and stir until smooth. This creates the rich chocolate-caramel base for your mousse.
Whip the Cream
In a chilled bowl, whip the heavy cream until soft peaks form. This will give the mousse its airy texture. Gently fold it into the chocolate-caramel mixture without deflating the cream.
Incorporate Egg Yolks
Whisk egg yolks until pale and slightly thickened. Carefully fold them into the mousse mixture, ensuring it’s smooth and fully combined. This step ensures richness and stability.
Chill and Set
Spoon the mousse into serving glasses or bowls. Refrigerate for at least 2 hours to allow it to set. Once chilled, it will hold its airy, creamy texture beautifully.
Additional Tips for Making this Recipe Better
- I always chill my bowls before whipping cream—it makes the peaks fluffier.
- Folding gently is key; I never rush this step to maintain the mousse’s airy texture.
- Taste as you go; a little extra sea salt on top can elevate the flavor.
- If your chocolate seizes, I melt it over a double boiler slowly to keep it smooth.
How to Serve Salted Caramel Chocolate Mousse
Serve your mousse in small glass cups or elegant bowls. I love topping mine with a sprinkle of flaky sea salt, chocolate shavings, or a dollop of whipped cream. Fresh berries or caramel drizzle make it look extra special. Presentation matters, and these small touches make it feel restaurant-quality.
Nutritional Information
Here’s a quick look at the nutrition per serving:
- Calories: 380 kcal – indulgent but worth every bite
- Protein: 5 g – thanks to egg yolks and cream
- Carbohydrates: 32 g – mostly from sugar and chocolate
- Fat: 28 g – creamy richness from butter and heavy cream
Make Ahead and Storage
- Refrigerating: Keep the mousse covered in the fridge for up to 3 days. It maintains its creamy texture perfectly.
- Freezing: You can freeze for up to 1 month, but I recommend thawing in the fridge overnight to preserve the mousse’s airy consistency.
- Reheating: This mousse is best served cold; I avoid reheating to keep its silky texture intact.
Why You’ll Love This Recipe
This Salted Caramel Chocolate Mousse has so much to offer:
- Quick and Easy: I love how simple it is to make, yet it feels so luxurious.
- Decadent Flavor: The salty caramel perfectly balances the rich chocolate.
- Versatile: You can serve it for dinner parties, holidays, or just a treat-yourself night.
- Customizable: I can easily adjust sugar levels, chocolate type, or add flavors like coffee or liqueurs.
- Impresses Guests: This dessert always wows friends and family with minimal effort.