Ingredients
Scale
- 200g high-quality dark chocolate, chopped
- 1 cup heavy cream
- 1/2 cup salted caramel sauce (store-bought or homemade)
- 3 large eggs, separated
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Pinch of sea salt
- Optional: whipped cream and caramel shards for garnish
Instructions
- Begin by melting the chopped dark chocolate in a heatproof bowl over simmering water or in the microwave in 30-second intervals. Stir until smooth and let it cool slightly.
- In a chilled bowl, whip the heavy cream until soft peaks form. Set aside in the refrigerator.
- In a separate bowl, whisk the egg yolks with half of the sugar until pale and creamy. Gently fold the melted chocolate into the egg yolk mixture. Carefully incorporate the salted caramel sauce and vanilla extract, mixing until well combined.
- In a clean bowl, beat the egg whites until soft peaks form. Gradually add the remaining sugar and continue to beat until stiff peaks are achieved.
- Gently fold the whipped egg whites into the chocolate mixture in stages, ensuring a light and airy texture. Then, fold in the whipped cream until the mixture is smooth and homogeneous.
- Divide the mousse evenly into small cups or ramekins. Chill in the refrigerator for at least 2 hours to set and develop flavor.
Notes
- Store the salted caramel mousse cups in an airtight container in the refrigerator. For optimal freshness, consume within 2-3 days.
- Garnish with whipped cream, caramel shards, or chopped nuts for extra flavor and presentation.
- For a dairy-free version, substitute heavy cream with coconut cream and use dairy-free chocolate.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mousse cup
- Calories: 320 Kcal
- Sugar: 25g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg