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If you are on the hunt for an indulgent dessert that captures the perfect balance of rich chocolate and luscious caramel with just a touch of salt, the Salted Caramel Chocolate Mousse Cups Recipe is your new best friend in the kitchen. This delightful treat combines silky chocolate mousse nestled inside delicate chocolate cups, layered with a homemade salted caramel that sings with every bite. Easy to make yet bursting with layered flavors and textures, these mousse cups transform simple ingredients into an elegant dessert that feels both special and satisfyingly comforting.
Ingredients You’ll Need
You’ll find that the ingredients for the Salted Caramel Chocolate Mousse Cups Recipe are refreshingly straightforward yet carefully selected to create a symphony of flavor and texture. Each element plays an essential role—from the creamy heavy cream to the perfectly salted caramel, and smooth chocolate. Let’s take a look:
- Chocolate chips or chopped chocolate (6 oz): Use good quality chocolate for melting to ensure a rich, glossy cup shell with deep flavor.
- Egg yolks (4): These provide richness and help create the silky texture of the mousse base.
- Granulated sugar (¼ cup + ½ cup): Two separate amounts—one to sweeten the mousse and one for caramelizing into that perfect amber hue.
- Heavy cream (2 cups), divided: Essential for creating both the mousse and caramel’s creamy richness.
- Vanilla extract (2 teaspoons): Adds warmth and balances out the sweetness throughout the dessert.
- Salt (⅛ teaspoon + ¼ teaspoon): Just enough to enhance the salted caramel’s flavor without overpowering the chocolate.
- Light corn syrup (2 tablespoons): Helps the caramel remain smooth and glossy without crystallizing.
- Salted butter (3 tablespoons): Adds a luxurious creaminess and depth to the caramel sauce.
- Chocolate curls or shavings: For that final touch of elegance and extra chocolatey crunch.
- Coarse salt (e.g., kosher salt): Sprinkled on top to elevate each bite with that signature salted caramel contrast.
- Muffin liners (jumbo or regular): Crucial for shaping the chocolate cups without sticking or cracking.
How to Make Salted Caramel Chocolate Mousse Cups Recipe
Step 1: Prepare the Chocolate Cups
Begin by melting 6 oz of good quality chocolate in the microwave at 50% power, stirring every 30 seconds until it’s smooth and glossy. This gentle melting prevents burning and ensures a silky texture essential for shaping perfect chocolate cups. Line a muffin tin with your muffin liners, then spoon about 1 ½ tablespoons of melted chocolate into each liner. Using a small spoon or brush, carefully spread the chocolate up the sides to form a thick, even coat. Chill them until the chocolate hardens completely. Once firm, gently peel away the liners to reveal delicate, shiny chocolate cups that will cradle your mousse beautifully.
Step 2: Make the Chocolate Mousse
Whisk together 4 egg yolks and ¼ cup granulated sugar until the mixture is smooth and pale. In a saucepan, gently heat 1 cup of heavy cream along with 1 teaspoon vanilla extract and ⅛ teaspoon salt until it’s just hot but not boiling. Gradually whisk half of this hot cream into the egg mixture to temper the yolks, then pour it all back into the pan. Cook over low heat, stirring constantly, until the custard thickens to about 170°F—this step requires patience and constant attention to avoid scrambling the eggs while developing that luscious mousse base. Stir in 6 oz of chocolate until completely melted and smooth. Chill this rich mixture for 1 to 2 hours until cold but still pourable. Finally, whip the remaining 1 cup of heavy cream to stiff peaks and gently fold it into the chilled chocolate custard, creating that airy, melt-in-your-mouth mousse texture.
Step 3: Create the Salted Caramel
In a separate saucepan, combine ½ cup granulated sugar and 2 tablespoons light corn syrup over medium heat. Cook without stirring, gently swirling the pan occasionally, until the mixture turns a deep, dark amber color—an unmistakable sign of perfectly caramelized sugar. Carefully add 3 tablespoons salted butter and ⅓ cup heavy cream, stirring continuously to combine into a silky sauce. Finish by stirring in ¼ teaspoon salt and 1 teaspoon vanilla extract to enhance the complex caramel flavor with that delightful salty-sweet contrast. Set the caramel aside to cool slightly but keep it pourable.
Step 4: Assemble the Mousse Cups
Now for the fun part! Spoon a generous layer of the salted caramel into each chocolate cup, followed by a thick dollop of the chocolate mousse. For a mouthwatering finish, drizzle more salted caramel over the mousse, then sprinkle with coarse salt and chocolate curls or shavings. This combination not only looks stunning but also adds texture—highlighting the interplay between creamy, crunchy, sweet, and salty. Chill your assembled cups for at least 4 hours to set everything perfectly before serving.
How to Serve Salted Caramel Chocolate Mousse Cups Recipe
Garnishes
For a show-stopping presentation, don’t skimp on garnishes. Adding chocolate curls brightens the visual appeal and introduces a light crunch to balance the mousse’s smooth texture. A sprinkle of coarse salt or flaky sea salt right on top intensifies the salted caramel experience, creating little bursts of savoriness in every bite. Fresh mint leaves can add a refreshing pop of color and a hint of herbal brightness if you want to experiment beyond the classic garnish.
Side Dishes
While these cups shine as a dessert on their own, pairing them with fresh fruit such as raspberries or sliced strawberries introduces a natural tartness that cuts through the richness beautifully. Serving alongside a shot of espresso or a cup of tea also complements the deep chocolate and caramel flavors, making your dessert experience feel even more decadent and well rounded.
Creative Ways to Present
If you want to get creative, consider serving the mousse cups in clear mini glass jars or small crystal dessert bowls for a modern twist. You could layer some crushed pecans or toasted almonds at the bottom for extra texture before adding the chocolate cups. Another fun idea is to drizzle extra salted caramel sauce over the plates as a decorative swirl, making each serving look as exquisite as it tastes.
Make Ahead and Storage
Storing Leftovers
Salted Caramel Chocolate Mousse Cups can be stored in an airtight container in the refrigerator for up to 3 days. Keep them chilled to preserve the mousse’s airy texture and to prevent the chocolate cups from melting or becoming soft. Just be sure to cover them well to avoid absorbing any fridge odors.
Freezing
Though freezing is possible, it’s best to avoid freezing this dessert if you want to keep the mousse’s light and fluffy texture intact. If you must freeze, consider freezing the components separately—chocolate cups and caramel in one container, and mousse in another—and assemble fresh after thawing overnight in the fridge.
Reheating
This dessert is best enjoyed chilled and does not require reheating. If you want to serve it at a slightly warmer temperature, simply take it out of the refrigerator 20-30 minutes before serving to soften the mousse and enhance its flavors without sacrificing texture.
FAQs
Can I make the chocolate cups ahead of time?
Absolutely! The chocolate cups can be made a day or two in advance and stored in an airtight container at room temperature. Just make sure they are kept away from heat or moisture to prevent melting or bloom.
Is it safe to use raw egg yolks in the mousse?
The egg yolks are cooked gently in a custard process to 170°F, making this recipe safe to consume. This step is crucial as it thickens the mousse and ensures the yolks are fully cooked.
Can I use dark chocolate instead of milk or semi-sweet?
Certainly! Using dark chocolate will give the mousse cups a more intense, slightly bitter edge which pairs beautifully with the sweet caramel. Adjust the sugar slightly if you prefer it sweeter.
What can I substitute for light corn syrup in the caramel?
If you don’t have light corn syrup, you can use an equal amount of honey or golden syrup. These alternatives help prevent crystallization and maintain a smooth caramel texture.
How do I know when the caramel is ready?
Watch for a deep amber color and a rich, nutty aroma while cooking the sugar and corn syrup. Be careful not to let it get too dark as it can become bitter. If you have a candy thermometer, the caramel should reach about 340°F (hard crack stage) before adding butter and cream.
Final Thoughts
There’s something truly special about crafting the Salted Caramel Chocolate Mousse Cups Recipe and watching its layers come together into a dessert that delights the senses and captures hearts. Whether you’re making it for a cozy night in or an elegant dinner party, this recipe promises to impress and satisfy like few others. So grab your ingredients, don your apron, and prepare to fall in love with every heavenly bite of these luscious, salty-sweet chocolate mousse cups!
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Salted Caramel Chocolate Mousse Cups Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 7 hours 20 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: French-inspired
Description
Decadent Salted Caramel Chocolate Mousse Cups feature rich layers of silky chocolate mousse nestled inside chocolate shells, topped with luscious homemade salted caramel, coarse salt, and chocolate curls. This elegant dessert combines smooth textures and a perfect balance of sweet and salty flavors, ideal for impressing guests or indulging yourself.
Ingredients
Chocolate Cups
- 1 cup (6 oz) chocolate chips or chopped chocolate
- Muffin liners (jumbo or regular)
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
Garnish
- Chocolate curls or shavings
- Coarse salt (e.g., kosher salt)
Instructions
- Prepare the Chocolate Cups: Melt 1 cup of chocolate chips in the microwave at 50% power, stirring every 30 seconds until smooth and fully melted. Line a muffin tin with muffin liners, then spoon 1 ½ tablespoons of the melted chocolate into each liner, spreading it up the sides to create thick chocolate cups. Allow the chocolate to harden completely before gently peeling away the liners and setting the cups aside.
- Make the Chocolate Mousse: Whisk together 4 egg yolks and ¼ cup granulated sugar until smooth and combined. In a saucepan, heat 1 cup of heavy cream with 1 teaspoon vanilla extract and ⅛ teaspoon salt until hot but not boiling. Gradually whisk half of the hot cream into the egg yolk mixture to temper it, then pour the mixture back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens to 170°F (77°C). Remove from heat, stir in 1 cup of chocolate chips until melted and smooth. Chill the mixture in the refrigerator for 1 to 2 hours.
- Whip the Remaining Cream: Whip the remaining 1 cup of heavy cream to stiff peaks. Gently fold the whipped cream into the chilled chocolate mixture until well combined and smooth, creating a light and airy mousse.
- Make the Salted Caramel: In a saucepan, cook ½ cup granulated sugar and 2 tablespoons light corn syrup over medium heat, stirring occasionally, until the mixture turns a dark amber color. Carefully add 3 tablespoons salted butter and ⅓ cup heavy cream, stirring constantly. Stir in ¼ teaspoon salt and 1 teaspoon vanilla extract until smooth. Remove from heat and set aside to cool slightly.
- Assemble the Mousse Cups: Spoon a layer of the salted caramel into each hardened chocolate cup, followed by a generous layer of the chocolate mousse. Add another drizzle of caramel over the mousse, then garnish with coarse salt and chocolate curls or shavings for added texture and visual appeal.
- Chill and Serve: Refrigerate the assembled mousse cups for at least 4 hours to allow them to set fully. Serve chilled to enjoy the perfect balance of creamy mousse, rich chocolate crisp cups, and luscious salted caramel.
Notes
- Ensure the chocolate cups are completely hardened to avoid breaking when peeling off the liners.
- Use a candy thermometer to accurately check the temperature of the egg custard to 170°F for food safety and proper thickening.
- When making caramel, avoid stirring too vigorously after sugar melts to prevent crystallization.
- Refrigerate mousse cups for at least 4 hours, but overnight chilling will improve flavors and texture further.
- Can be prepared a day ahead and kept refrigerated, covered tightly.
- For a less sweet version, use dark chocolate in the cups and mousse layers.
