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)
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
