Description
Delight in these elegant Salted Caramel Chocolate Mousse Cups featuring rich chocolate shells filled with luscious chocolate mousse and topped with a decadent salted caramel drizzle. Perfect for impressing guests or indulging in a sophisticated homemade dessert.
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
Toppings
- Chocolate curls or shavings
- Coarse salt (e.g., kosher salt)
Instructions
- Prepare the Chocolate Cups: Melt 1 cup (6 oz) of 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: Whisk 4 egg yolks and ¼ cup granulated sugar together until smooth. 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, then pour everything back into the saucepan. Cook over low heat, stirring constantly until thickened to 170°F. Remove from heat and stir in 1 cup chocolate chips until melted and smooth. Chill the mixture for 1-2 hours. Then whip the remaining 1 cup of heavy cream to stiff peaks and gently fold it into the chilled chocolate mixture.
- Make the Salted Caramel: In a saucepan, cook ½ cup granulated sugar and 2 tablespoons light corn syrup over medium heat, stirring gently until reaching a dark amber color. Carefully add 3 tablespoons salted butter and ⅓ cup heavy cream, then stir in ¼ teaspoon salt and 1 teaspoon vanilla extract. Continue stirring until smooth, then remove from heat and set aside.
- Assemble the Mousse Cups: Spoon a layer of the salted caramel into each chocolate cup, followed by a layer of the chocolate mousse. Add another drizzle of salted caramel on top, then garnish with coarse salt and chocolate curls or shavings.
- Chill and Serve: Refrigerate the assembled mousse cups for at least 4 hours to set before serving.
Notes
- The chocolate shells can be made ahead and stored in a cool place until ready to use.
- For a smoother caramel, ensure sugar does not burn and stir carefully when adding butter and cream.
- Use a candy thermometer to monitor the temperature when cooking the cream and egg mixture for mousse to avoid curdling.
- Whipping the remaining heavy cream to stiff peaks ensures a light, airy mousse texture.
- Adjust salt amount on top according to taste preference to balance the sweetness.
