Salted Caramel Chocolate Mousse Cups

Ingredients

For the Salted Caramel:

• 1 cup (200g) granulated sugar
• 6 tbsp (90g) unsalted butter, cubed
• 1/2 cup (120ml) heavy cream, at room temperature
• 1 tsp sea salt (or to taste)

For the Chocolate Mousse:

• 8 oz (225g) dark chocolate (70% cocoa), chopped
• 3 tbsp unsalted butter
• 3 large eggs, separated
• 1/4 cup (50g) granulated sugar
• 1 1/4 cups (300ml) heavy cream
• 1 tsp vanilla extract
• Pinch of salt

For Assembly and Garnish:

• 1/2 cup heavy cream for whipping
• 1 tbsp powdered sugar
• Flaky sea salt for garnish
• Dark chocolate shavings (optional)
• Caramel sauce for drizzling

Instructions

Make the Salted Caramel:

1. Place sugar in a heavy-bottomed saucepan over medium heat.
2. Stir constantly until sugar melts and turns a deep amber color (about 8-10 minutes).
3. Immediately add butter, whisking vigorously until melted and combined.
4. Slowly pour in cream while whisking continuously (mixture will bubble vigorously).
5. Remove from heat and stir in sea salt.
6. Let cool completely before using. Reserve 1/4 cup for mousse and remainder for serving.

Prepare the Chocolate Mousse:

1. Melt chocolate and butter in a double boiler or microwave in 30-second intervals, stirring until smooth.
2. Let cool slightly, then whisk in egg yolks one at a time until well combined.
3. Stir in 1/4 cup of the cooled salted caramel and vanilla extract.

Whip the Components:

1. In a clean bowl, whisk egg whites with a pinch of salt until soft peaks form.
2. Gradually add sugar and continue whisking until stiff, glossy peaks form.
3. In another bowl, whip heavy cream until soft peaks form.

Fold the Mousse:

1. Gently fold 1/3 of the whipped cream into the chocolate mixture to lighten it.
2. Fold in the remaining cream in two additions, being careful not to deflate.
3. Finally, fold in the egg whites in two additions until just combined.

Assemble the Cups:

1. Spoon or pipe mousse into 6-8 serving glasses or ramekins.
2. Create a small well in the center of each mousse cup.
3. Drizzle a spoonful of salted caramel into each well.
4. Refrigerate for at least 3 hours or overnight.

Prepare the Garnish:

1. Just before serving, whip heavy cream with powdered sugar until soft peaks form.
2. Pipe or dollop whipped cream on top of each mousse cup.
3. Drizzle with additional caramel sauce.
4. Sprinkle with flaky sea salt and chocolate shavings if desired.

Expert Tips

Caramel Success:

• Watch Carefully: Sugar can go from perfect to burnt quickly
• Room Temperature Cream: Prevents seizing when added to hot caramel
• Consistent Stirring: Prevents crystallization and ensures even melting

Mousse Technique:

• Temperature Matters: Let chocolate cool slightly before adding eggs to prevent scrambling
• Gentle Folding: Use a rubber spatula and fold from bottom to top to maintain airiness
• Clean Bowls: Any grease will prevent egg whites from whipping properly

Texture Perfection:

• Don’t Overwhip: Cream should hold soft peaks, not be stiff
• Gradual Incorporation: Add whipped components gradually to maintain volume
• Chill Time: Allow adequate setting time for best texture

Make-Ahead Instructions

• Caramel: Can be made up to 1 week ahead; store covered at room temperature
• Mousse: Prepare up to 2 days ahead; cover with plastic wrap directly touching surface
• Assembly: Complete cups can be made 1 day ahead, add garnish just before serving

Flavor Variations

Bourbon Salted Caramel:

• Add 2 tablespoons bourbon to caramel after removing from heat

Espresso Chocolate Mousse:

• Add 1 tablespoon instant espresso powder to melted chocolate

White Chocolate Version:

• Substitute white chocolate for dark chocolate and reduce caramel slightly

Vegan Alternative:

• Use aquafaba instead of egg whites and coconut cream instead of dairy cream

Presentation Ideas

• Individual Glasses: Use clear glasses to show beautiful layers
• Mason Jars: For a rustic, portable presentation
• Chocolate Cups: Serve in tempered chocolate bowls for extra indulgence
• Garnish Options: Fresh berries, gold leaf, or candied nuts

Storage

• Refrigeration: Keep covered for up to 3 days
• Freezing: Not recommended as texture will change
• Serving Temperature: Best served chilled but can sit at room temperature for 30 minutes before serving

Troubleshooting

Caramel Issues:

• Crystallized Sugar: Start over with clean pan and utensils
• Seized Caramel: Gently reheat while whisking to smooth out

Mousse Problems:

• Grainy Texture: Chocolate was too hot when eggs were added
• Deflated Mousse: Overmixed or components were folded too vigorously

Prep Time: 45 minutes
Chill Time: 3 hours minimum
Total Time: 3 hours 45 minutes
Serves: 6-8 people
Difficulty: Intermediate