Description
Delight in these decadent Salted Caramel Chocolate Mousse Cups, combining rich chocolate shells, silky chocolate mousse, and luscious homemade salted caramel. Perfectly balanced with a sprinkle of coarse salt and elegant chocolate curls, these indulgent treats are a luxurious dessert ideal for special occasions or any time you crave a gourmet sweet.
Ingredients
Scale
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
- â…› 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
- â…“ 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 (6 oz) chocolate chips or chopped chocolate in the microwave at 50% power, stirring every 30 seconds until smooth. Line a muffin tin with muffin liners. Spoon 1 ½ tablespoons of melted chocolate into each liner, spreading it up the sides to form a thick coat. Let the chocolate harden completely, then gently peel away the liners and set the cups aside.
- Make the Chocolate Mousse: In a bowl, whisk together 4 egg yolks and ¼ cup granulated sugar until smooth and pale. 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 mixture to temper it, then pour everything back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and reaches 170°F, ensuring it does not scramble. Remove from heat, stir in 1 cup chocolate chips until melted and smooth. Chill for 1-2 hours to set the mousse base.
- Whip the Cream: Whip the remaining 1 cup of heavy cream to stiff peaks, then gently fold it into the chilled chocolate mixture to create a light and airy mousse. Be careful not to overmix to preserve the mousse’s texture.
- Make the Salted Caramel: In a saucepan, combine ½ cup granulated sugar and 2 tablespoons light corn syrup over medium heat. Cook without stirring until the mixture turns a dark amber color, indicating caramelization. Carefully add 3 tablespoons salted butter and ⅓ cup heavy cream, whisking constantly. Stir in ¼ teaspoon salt and 1 teaspoon vanilla extract, and continue stirring until the caramel is smooth and glossy. Remove from heat and set aside to cool slightly.
- Assemble the Mousse Cups: Spoon a layer of salted caramel into each hardened chocolate cup, followed by a generous layer of chocolate mousse. Drizzle a little more caramel on top, then finish with a sprinkle of coarse salt and garnish with chocolate curls or shavings.
- Chill and Serve: Refrigerate the assembled cups for at least 4 hours to allow the mousse and caramel to set fully. Serve chilled for the best texture and flavor experience.
Notes
- When melting chocolate, stirring frequently prevents scorching and ensures smooth texture.
- Tempering the egg yolks by mixing in hot cream gradually avoids curdling when making mousse.
- Use a candy thermometer to monitor caramel temperature for best results.
- Coarse salt enhances the salted caramel flavor, but adjust quantity to taste.
- Store leftovers covered in the refrigerator for up to 3 days.
