Ingredients
Scale
- 200g high-quality dark chocolate, chopped
- 1 cup heavy cream
- 1/2 cup caramel sauce (preferably homemade or store-bought)
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
- Optional toppings: whipped cream, sea salt flakes, caramel drizzle
- Small serving cups or ramekins for presenting
Instructions
- In a heatproof bowl, melt the chopped dark chocolate using a double boiler or microwave in 30-second intervals, stirring between each until smooth. Allow the melted chocolate to cool slightly but remain pourable.
- In a separate bowl, whip the heavy cream with vanilla extract until soft peaks form. This fluffy whipped cream will give your salted caramel mousse cups their light and airy texture.
- Gently fold the whipped cream into the cooled melted chocolate, maintaining the airy consistency. Then, incorporate the caramel sauce and sea salt, mixing softly to distribute evenly.
- Pour the mixture into individual serving cups or ramekins, filling each about three-quarters full. Chill in the refrigerator for at least 2 hours or overnight for deeper flavor development.
Notes
- Use high-quality dark chocolate for richer flavor
- Adjust the amount of sea salt to suit your preference for saltiness
- Try adding a hint of espresso powder to enhance the chocolate flavor
- For a vegan version, substitute heavy cream with coconut whipped cream
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mousse cup (about 150g)
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg