Chocolate Caramel Mousse
Indulge in the ultimate dessert experience with this luxurious Chocolate Caramel Mousse, a silky and decadent treat that perfectly balances rich dark chocolate and luscious homemade caramel. This impressive no-bake recipe combines the magic of melted chocolate, creamy caramel, and a delicate whipped cream fold for an irresistibly smooth and airy texture. With just 25 minutes of prep time and a few simple ingredients, including a pinch of sea salt and a touch of vanilla for added depth, this mousse is as elegant as it is easy to make. Perfect for dinner parties or romantic evenings, serve this chilled masterpiece in individual glasses, topped with whipped cream, chocolate shavings, or a glossy caramel drizzle for a truly show-stopping dessert. Whether you're a chocoholic or a caramel lover, this Chocolate Caramel Mousse is sure to satisfy every sweet craving!
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Ingredients
- 200 grams dark chocolate (70% cocoa or higher)
- 100 grams granulated sugar
- 50 grams unsalted butter
- 300 milliliters heavy cream
- 1 pinch fine sea salt
- 1 teaspoon vanilla extract
- 1 teaspoon powdered gelatin
- 2 tablespoons cold water
Directions
Step 1
In a small bowl, sprinkle the powdered gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes.
Step 2
Chop the dark chocolate finely and place it in a heatproof bowl.
Step 3
In a small saucepan, add the granulated sugar and cook over medium heat, stirring occasionally, until the sugar melts and turns a golden caramel color.
Step 4
Carefully add 100 milliliters of heavy cream to the caramel (it will bubble vigorously). Stir until smooth, then remove from heat.
Step 5
Add the unsalted butter, sea salt, and vanilla extract to the caramel mixture, stirring until fully incorporated.
Step 6
Pour the hot caramel over the chopped chocolate and let it sit for 2 minutes. Stir gently until the chocolate is fully melted and incorporated into the caramel mixture.
Step 7
Melt the bloomed gelatin in the microwave for 10 seconds or until liquid, then stir it into the chocolate caramel mixture until fully combined. Allow the mixture to cool to room temperature.
Step 8
In a chilled mixing bowl, whip the remaining 200 milliliters of heavy cream into soft peaks using a hand mixer or stand mixer.
Step 9
Gently fold the whipped cream into the cooled chocolate caramel mixture in three additions, ensuring the mousse is smooth and airy.
Step 10
Divide the mousse evenly into serving glasses or ramekins, smoothing the tops with the back of a spoon.
Step 11
Chill in the refrigerator for at least 2 hours, or until set.
Step 12
Optional: Garnish with whipped cream, chocolate shavings, or a drizzle of caramel sauce before serving.
Nutrition Facts
| Serving size | (687.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2963.4 |
| Total Fat 228.1g | 0% |
| Saturated Fat 134.0g | 0% |
| Cholesterol 410.7mg | 0% |
| Sodium 291.1mg | 0% |
| Total Carbohydrate 192.3g | 0% |
| Dietary Fiber 21.8g | 0% |
| Total Sugars 148.5g | |
| Protein 18.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 158.5mg | 0% |
| Iron 23.8mg | 0% |
| Potassium 1450.2mg | 0% |
Source of Calories