Description
Indulge in these elegant Salted Caramel Chocolate Mousse Cups featuring crisp chocolate shells filled with a luscious chocolate mousse layered with rich homemade salted caramel. Perfectly balanced with a hint of sea salt and topped with chocolate curls, this dessert is a showstopper for any occasion.
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 1½ tablespoons of the 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 to temper it, then pour everything back into the saucepan. Cook over low heat, stirring constantly, until the mixture thickens and reaches 170°F (about 5 minutes). Remove from heat and stir in 1 cup chocolate chips or chopped chocolate until melted and smooth. Chill the mixture for 1 to 2 hours. Meanwhile, 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 over medium heat, cook ½ cup granulated sugar and 2 tablespoons light corn syrup, stirring occasionally until the mixture turns a dark amber color (about 7 minutes). Carefully add 3 tablespoons salted butter and ⅓ cup heavy cream, stirring continuously. Stir in ¼ teaspoon salt and 1 teaspoon vanilla extract until smooth, then remove from heat and set aside.
- Assemble the Mousse Cups: Spoon a layer of the salted caramel into each hardened chocolate cup, followed by a layer of chocolate mousse. Add another drizzle of caramel on top. Garnish with coarse salt and chocolate curls or shavings.
- Chill and Serve: Refrigerate the assembled mousse cups for at least 4 hours to allow them to set completely before serving.
Notes
- Tempering the egg yolks with hot cream prevents curdling and ensures a smooth mousse.
- The chocolate cups can be made a day ahead and stored in an airtight container.
- Use a candy thermometer for accurate caramel temperature control.
- For firmer mousse, chill for the full 2 hours before folding in whipped cream.
- Adjust salt on top according to taste; coarse salt enhances the caramel’s flavor.
