Description
Indulge in these decadent Salted Caramel Chocolate Mousse Cups featuring rich homemade chocolate cups filled with airy chocolate mousse and luscious salted caramel, topped with chocolate curls and a sprinkle of coarse salt. Perfect for an elegant dessert or special occasion treat.
Ingredients
Scale
Chocolate Cups
- Muffin liners (jumbo or regular)
- 1 cup (6 oz) chocolate chips or chopped chocolate
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
Garnish
- Chocolate curls or shavings
- Coarse salt (e.g., kosher salt)
Instructions
- Prepare the Chocolate Cups: Melt chocolate in the microwave at 50% power, stirring every 30 seconds until smooth to avoid burning.
- Line muffin tin: Place muffin liners into a muffin tin, suitable for jumbo or regular size depending on preference.
- Form chocolate cups: Spoon 1 ½ tablespoons of melted chocolate into each liner, spreading it up the sides evenly to create a thick chocolate shell.
- Harden chocolate: Allow the chocolate-coated liners to harden completely, either at room temperature or chilled, then gently peel away the liners to reveal the chocolate cups. Set aside carefully.
- Whisk egg yolks and sugar: In a bowl, whisk together the egg yolks and granulated sugar until the mixture is smooth and pale, ensuring the sugar is fully dissolved.
- Heat cream mixture: In a saucepan, heat 1 cup of the heavy cream combined with vanilla extract and salt until hot but not boiling to infuse flavor.
- Temper egg mixture: Gradually whisk half of the hot cream into the egg yolk mixture to temper the eggs, then return the combined mixture to the saucepan and cook over low heat while stirring constantly until the temperature reaches 170°F and thickens.
- Add chocolate for mousse: Remove from heat and stir in the cup of chocolate until fully melted and smooth, then chill the mixture for 1-2 hours until cold.
- Whip and fold cream: Whip remaining 1 cup heavy cream to stiff peaks and gently fold it into the chilled chocolate mixture to create a light mousse.
- Prepare salted caramel: In a clean saucepan, cook sugar and corn syrup over medium heat until the mixture turns a dark amber color, watching carefully to avoid burning.
- Add butter and cream: Carefully stir in the salted butter and heavy cream, followed by salt and vanilla extract. Continue stirring until the caramel is smooth and well combined.
- Remove caramel from heat: Set the caramel aside to cool slightly but keep it pourable for assembly.
- Assemble cups: Spoon a layer of the prepared salted caramel into each chocolate cup, then add a generous layer of chocolate mousse on top.
- Final caramel drizzle: Drizzle additional salted caramel over the mousse layers, then sprinkle with coarse salt and garnish with chocolate curls or shavings for texture and elegance.
- Chill before serving: Refrigerate assembled mousse cups for at least 4 hours to allow the mousse and caramel to set perfectly before serving.
Notes
- Use good quality chocolate for a richer flavor in both the cups and mousse.
- Be careful not to scramble the eggs when tempering with hot cream; whisk continuously and add cream slowly.
- To form sturdy chocolate cups, ensure the chocolate layer is thick enough and fully hardened before removing liners.
- Salted caramel can be made ahead and stored in the refrigerator; gently warm before using.
- Refrigerate mousse cups covered to prevent condensation affecting the chocolate shell.
