If you have a sweet tooth craving something truly special, this Salted Caramel Chocolate Mousse Cups Recipe is your dream come true. Imagine delicate, rich chocolate cups filled with airy mousse, layered with silky salted caramel that balances sweet and savory notes perfectly. It’s a dessert that offers elegance, decadence, and a playful contrast of textures all in one bite, making it an irresistible treat to share with loved ones or enjoy whenever you want a little indulgence.

Salted Caramel Chocolate Mousse Cups Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are surprisingly simple, yet each one plays a crucial role in creating the luscious layers and deep flavors that make this dessert unforgettable.

Chocolate chips or chopped chocolate (6 oz): The foundation for your chocolate cups, choose your favorite quality chocolate for the best taste and smooth melt.
Egg yolks (4): These enrich the mousse, adding creaminess and body to the texture.
Granulated sugar (¼ cup + ½ cup): Used both in the mousse and caramel, it sweetens and caramelizes perfectly.
Heavy cream (2 cups): Divided for mousse and caramel, it adds richness and fluffy texture.
Vanilla extract (2 teaspoons total): Brings out the chocolate and caramel’s warm flavors.
Salt (⅛ teaspoon + ¼ teaspoon): Essential for that magical salted edge in both mousse and caramel.
Light corn syrup (2 tablespoons): Helps create that shiny, smooth salted caramel with a perfect consistency.
Salted butter (3 tablespoons): Adds depth and creaminess to the caramel layer.
Chocolate curls or shavings: For a beautiful, elegant garnish to finish your mousse cups.
Coarse salt (e.g., kosher salt): Sprinkled on top to provide a delightful crunch and visual appeal.
Muffin liners: These form the shape for your chocolate cups and make assembly a breeze.

How to Make Salted Caramel Chocolate Mousse Cups Recipe

Step 1: Prepare the Chocolate Cups

Begin by melting your chocolate gently in the microwave at half power, stirring every 30 seconds until smooth and silky. This slow melting prevents burning and ensures a glossy finish. Line a muffin tin with liners and spoon about 1 ½ tablespoons of melted chocolate into each. Use the back of your spoon to spread the chocolate up the sides, creating thick walls that will hold your mousse and caramel later. Let these set completely until firm, then carefully peel away the liners so you’re left with perfectly shaped chocolate cups waiting to be filled.

Step 2: Make the Chocolate Mousse

Whisk together the egg yolks and ¼ cup granulated sugar until completely smooth and creamy. In a saucepan, heat 1 cup of heavy cream with vanilla and salt until warm and just about to boil. Gradually whisk half the hot cream into the egg mixture to temper it, then pour everything back into the saucepan. Cook gently over low heat while stirring constantly until it thickens and reaches about 170°F, the perfect temperature to set the custard without scrambling eggs. Stir in your remaining chocolate chips until everything melts into a glossy, rich mixture. Chill this chocolate base for 1 to 2 hours to allow it to set and intensify in flavor. After chilling, whip the remaining heavy cream to stiff peaks and skillfully fold it into the chocolate custard, transforming it into a light, airy mousse perfect for spoons or piping.

Step 3: Make the Salted Caramel

This step is where the magic really happens. Combine the ½ cup sugar and light corn syrup in a saucepan over medium heat. Watch closely as the sugar melts and darkens into a deep amber hue—this stage delivers that signature caramel flavor and color. Carefully whisk in the salted butter and ⅓ cup heavy cream, stirring until the sauce is smooth and silky. Finish the caramel with a pinch of salt and vanilla extract to boost depth and complexity. Set your luscious salted caramel aside to cool slightly before assembly.

Step 4: Assemble the Salted Caramel Chocolate Mousse Cups Recipe

Now for the fun part. Spoon a generous layer of the salted caramel into each chocolate cup, giving a glossy, decadent base. Top the caramel with a fluffy scoop of the chilled chocolate mousse. Add another delicate drizzle of caramel on top, then sprinkle with coarse salt and finish with elegant chocolate curls or shavings for that extra wow factor. Chill the assembled cups in the refrigerator for at least 4 hours, letting every layer firm up beautifully into a harmonious bite-sized masterpiece.

How to Serve Salted Caramel Chocolate Mousse Cups Recipe

Garnishes

Simple yet impactful garnishes like chocolate curls and a pinch of coarse salt add the perfect finishing touch. They provide texture contrast and enhance the saltiness while making each cup irresistibly photogenic.

Side Dishes

Pair these mousse cups with fresh berries or a light fruit compote to balance the richness. A dollop of whipped cream or a scoop of vanilla ice cream can elevate the dessert experience for anyone who craves extra creaminess.

Creative Ways to Present

Serve them on small dessert plates with edible flowers or gold leaf for an elegant event. Alternatively, place them in mini dessert cups or mason jars for casual gatherings, making individual portions accessible and visually charming.

Make Ahead and Storage

Storing Leftovers

These mousse cups keep wonderfully in the refrigerator, covered with plastic wrap or stored in an airtight container, for up to 3 days. This makes them a great make-ahead dessert for gatherings or a special treat to enjoy over a few days.

Freezing

You can freeze the assembled mousse cups for up to 2 weeks. Just be sure to freeze them uncovered initially for firming, then cover tightly with plastic wrap to prevent freezer burn. Thaw them slowly in the refrigerator before serving.

Reheating

Because these are best enjoyed chilled, reheating is not recommended. Instead, remove them from the fridge about 10-15 minutes before serving to bring them just to the perfect silky softness without melting.

FAQs

Can I make the chocolate cups ahead of time?

Absolutely! Chocolate cups can be prepared up to 2 days in advance and kept in a cool, dry place. Just be sure they don’t warm up too much or they might soften before you’re ready to fill them.

What kind of chocolate works best for this recipe?

Use good-quality semi-sweet or bittersweet chocolate for the cups and mousse layers. The amount of sweetness can be adjusted to your preference by choosing milk chocolate or dark chocolate varieties.

Is it safe to use raw egg yolks in the mousse?

This recipe cooks the yolks gently with heated cream to a safe temperature, so the eggs are partially cooked and safe to eat. Just be sure to follow instructions carefully when cooking to 170°F.

Can I use store-bought caramel instead of making salted caramel?

While store-bought caramel can be a shortcut, making your own salted caramel adds freshness and that perfect balance of sweet and salty that transforms this recipe.

How can I make the mousse cups dairy-free?

For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free chocolate. Keep in mind the texture and flavor will be a bit different, but still delicious.

Final Thoughts

Making the Salted Caramel Chocolate Mousse Cups Recipe is such a rewarding experience—you get to indulge in a dessert that feels luxurious but is surprisingly manageable to create at home. The blend of creamy mousse, crunchy chocolate cups, and luscious salted caramel hits all the right notes every time. Give it a try and watch these cups become your new favorite celebration treat or a sweet pick-me-up anytime you crave pure chocolate bliss.

Salted Caramel Chocolate Mousse Cups Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 82 reviews

Author: admin
Total Time: 7 hours 20 minutes
Yield: 6 servings 1x

Print Recipe

Description

Decadent Salted Caramel Chocolate Mousse Cups featuring rich chocolate shells filled with creamy chocolate mousse and topped with luscious homemade salted caramel, coarse salt, and chocolate curls. Perfect for an elegant dessert to impress your guests.

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
⅛ 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
⅓ cup heavy cream
¼ teaspoon salt
1 teaspoon vanilla extract

Garnish

Chocolate curls or shavings
Coarse salt (e.g., kosher salt)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Chocolate Cups: Melt the 1 cup of chocolate chips or chopped chocolate in the microwave at 50% power, stirring every 30 seconds until smooth and fully melted.
Line the Muffin Tin: Place muffin liners into a muffin tin to form the shape for the chocolate cups.
Coat the Cups: Spoon about 1 ½ tablespoons of the melted chocolate into each liner, spreading the chocolate up the sides to create a thick chocolate shell.
Harden the Cups: Allow the chocolate-lined cups to harden completely at room temperature or in the refrigerator, then gently peel away the muffin liners and set the chocolate cups aside for filling.
Make the Chocolate Mousse Base: Whisk together 4 egg yolks and ¼ cup granulated sugar until smooth and slightly pale.
Heat the Cream Mixture: In a saucepan, heat 1 cup of heavy cream with 1 teaspoon vanilla extract and ⅛ teaspoon salt until hot but not boiling, just about to simmer.
Temper the Egg Mixture: Gradually whisk half of the hot cream into the egg yolks mixture to temper it, then pour the entire mixture back into the saucepan.
Cook the Mousse Base: Cook over low heat, stirring constantly with a spatula or whisk, until the mixture thickens and reaches 170°F on an instant-read thermometer. Do not let it boil to avoid curdling.
Add Chocolate: Remove from heat and immediately stir in 1 cup chocolate chips or chopped chocolate until melted and smooth. Chill this mixture for 1-2 hours in the refrigerator.
Whip Remaining Cream: Whip the remaining 1 cup heavy cream to stiff peaks using a mixer or whisk by hand.
Fold Cream into Mousse: Gently fold the whipped cream into the chilled chocolate base to create a light, airy chocolate mousse.
Make Salted Caramel: In a separate saucepan, combine ½ cup granulated sugar and 2 tablespoons light corn syrup over medium heat. Cook without stirring until the sugar melts and develops a dark amber color.
Add Butter and Cream: Carefully add 3 tablespoons salted butter and ⅓ cup heavy cream to the caramelized sugar mixture, stirring constantly until smooth.
Finish Caramel: Stir in ¼ teaspoon salt and 1 teaspoon vanilla extract, remove the saucepan 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 layer of chocolate mousse.
Top and Garnish: Add another drizzle of salted caramel over the mousse, then sprinkle lightly with coarse salt and decorate with chocolate curls or shavings.
Chill Before Serving: Refrigerate the assembled mousse cups for at least 4 hours to allow the mousse and caramel to set properly before serving.

Notes

Use high-quality chocolate for the best flavor and texture in the chocolate cups and mousse.
When tempering eggs, pour hot cream slowly to prevent scrambling the yolks.
Keep a close eye on the caramel as it can burn quickly once it reaches amber color.
The salted caramel can be made in advance and refrigerated; warm slightly before using if it becomes too thick.
Chilling time is important to achieve the perfect mousse texture and firm chocolate cups.
For a sharper salted caramel flavor, use flaky finishing salt instead of kosher salt.
Ensure to whip the cream to stiff peaks for a light mousse that holds shape well.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Stovetop
Cuisine: French-inspired