Description
Delight in these elegant Salted Caramel Chocolate Mousse Cups, featuring crisp chocolate shells filled with luscious chocolate mousse and layered with rich homemade salted caramel. Perfectly balanced with a touch of coarse salt and delicate chocolate curls, this decadent dessert combines silky textures and contrasting flavors for a gourmet treat sure to impress.
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
Garnish
- 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 and fully melted.
- Line the Muffin Tin: Place muffin liners into a muffin tin, selecting jumbo or regular size based on your preference.
- Form Chocolate Shells: Spoon 1 ½ tablespoons of the melted chocolate into each liner and spread the chocolate evenly up the sides to create a thick coat, forming the cups.
- Harden the Chocolate Cups: Allow the chocolate-lined cups to harden completely at room temperature or in the refrigerator, then gently peel away the liners. Set the chocolate cups aside for filling.
- Whisk Egg Yolks and Sugar: In a bowl, whisk together 4 egg yolks and ¼ cup granulated sugar until the mixture is smooth and pale.
- Heat Cream Mixture: In a saucepan, heat 1 cup of heavy cream with 1 teaspoon vanilla extract and â…› teaspoon salt over medium heat until hot but not boiling.
- Temper the Egg Mixture: Gradually whisk half of the hot cream into the egg yolks and sugar mixture to temper the eggs, then pour everything back into the saucepan.
- Cook Until Thickened: Cook the mixture over low heat, stirring constantly, until it thickens and reaches 170°F, ensuring it does not scramble.
- Add Chocolate to Mousse Base: Stir in 1 cup of chocolate chips or chopped chocolate until fully melted and smooth. Transfer mixture to a bowl and chill for 1 to 2 hours.
- Whip Remaining Cream: Whip the remaining 1 cup of 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 ½ cup granulated sugar and 2 tablespoons light corn syrup over medium heat, swirling occasionally until the mixture turns a dark amber color.
- Add Butter and Cream: Carefully stir in 3 tablespoons salted butter and ⅓ cup heavy cream. Then, add ¼ teaspoon salt and 1 teaspoon vanilla extract, continuing to stir until smooth.
- Cool Caramel: Remove the caramel from heat and set it aside to cool slightly.
- Assemble the Mousse Cups: Spoon a layer of salted caramel into each chocolate cup, followed by a layer of chocolate mousse.
- Finish with Garnish: Drizzle another layer of caramel over the mousse, then sprinkle with coarse salt and decorate with chocolate curls or shavings.
- Chill Before Serving: Refrigerate assembled mousse cups for at least 4 hours to allow them to set perfectly before serving.
Notes
- Use high-quality chocolate for best flavor in both the cups and mousse.
- Be careful when cooking the caramel; avoid stirring too vigorously to prevent crystallization.
- To ensure smooth mousse, fold whipped cream gently to maintain airiness.
- If chocolate shells crack, re-melt some chocolate and brush inside to reinforce.
- Can be made a day ahead and stored covered in the refrigerator.
