Description
Indulge in these elegant Salted Caramel Chocolate Mousse Cups, featuring rich chocolate shells filled with creamy chocolate mousse and topped with luscious salted caramel, chocolate curls, and a sprinkle of coarse salt. Perfect for a sophisticated dessert that combines smooth textures and balanced sweetness with a hint of saltiness.
Ingredients
Scale
Chocolate Cups
- Muffin liners (jumbo or regular)
- 1 cup (6 oz) chocolate chips or chopped chocolate
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 chocolate in the microwave at 50% power, stirring every 30 seconds until smooth. Line a muffin tin with muffin liners. Spoon 1½ tablespoons of melted chocolate into each liner, spreading it up the sides to form a thick chocolate shell. Let the chocolate harden completely, then gently peel away the liners and set the cups aside.
- Make the Chocolate Mousse: Whisk egg yolks and sugar together until smooth and creamy. In a saucepan, heat 1 cup of heavy cream with vanilla and 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. Remove from heat and stir in chocolate chips until melted and the mixture is smooth. Chill this chocolate base for 1 to 2 hours.
- Whip Cream and Fold: Whip the remaining 1 cup of heavy cream to stiff peaks. Gently fold the whipped cream into the chilled chocolate mixture to create a light and airy mousse.
- Make the Salted Caramel: In a saucepan over medium heat, cook sugar and corn syrup until the mixture turns a dark amber color. Carefully add salted butter and heavy cream, stirring continuously. Stir in salt and vanilla extract until smooth. Remove from heat and set aside to cool slightly.
- Assemble the Mousse Cups: Spoon a layer of salted caramel into each chocolate cup, followed by a generous layer of chocolate mousse. Add another drizzle of caramel on top. Garnish with chocolate curls and a small sprinkle of coarse salt for added texture and flavor contrast.
- Chill and Serve: Refrigerate the assembled mousse cups for at least 4 hours to allow them to firm up and the flavors to meld. Serve chilled for the best taste and texture experience.
Notes
- Use good-quality chocolate for intense flavor and smooth texture.
- Be sure to temper the eggs by gradually adding hot cream to avoid curdling.
- Monitor sugar caramel closely to prevent burning.
- Refrigerate the cups well to ensure the mousse sets properly.
- To make ahead, assemble and refrigerate up to 1 day before serving.
