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
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 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.
