Description
Irresistible salted caramel chocolate mousse cups combine rich chocolate, creamy caramel, and delicate sea salt for an elegant dessert. Sweet sophistication meets indulgence in this simple yet impressive French-inspired treat you can easily master at home.
Ingredients
Scale
- 8 oz (226 g) dark chocolate
- 1 cup (240 ml) heavy cream
- 4 large egg yolks
- ½ cup (100 g) granulated sugar
- ¼ cup (60 ml) water
- ½ tsp vanilla extract
- ¼ tsp salt
- 2 tbsps flaky sea salt
- ¼ cup (60 ml) caramel sauce
Instructions
- Chocolate Preparation: Melt chocolate using microwave at 50% power, stirring every 30 seconds until achieving a glossy, uniform consistency.
- Chocolate Cup Formation: Line muffin tin with liners, coat each thoroughly with melted chocolate, creating thick, even shells that extend up sides, then carefully remove liners once set.
- Custard Base Development: Whisk egg yolks with sugar until pale, then temper by gradually introducing heated cream infused with vanilla and salt, cooking mixture to precisely 170ºF while continuously stirring.
- Chocolate Integration: Blend melted chocolate into warm custard, stirring until smooth and completely incorporated, then chill mixture thoroughly.
- Mousse Creation: Whip cream to stiff peaks, gently fold into chilled chocolate mixture, creating an airy, luxurious texture.
- Caramel Construction: Caramelize sugar and corn syrup to deep amber, carefully introduce butter and cream, allowing bubbling to subside, then enhance with salt and vanilla until silky.
- Dessert Assembly: Layer caramel at chocolate cup base, fill with chocolate mousse, drizzle additional caramel in elegant swirls, and garnish with coarse salt crystals and chocolate curls.
- Final Refinement: Refrigerate assembled desserts for minimum 4 hours, allowing flavors to meld and mousse to set completely.
Notes
- Chocolate Melting Technique: Use microwave at 50% power, stirring every 30 seconds to prevent burning and achieve a smooth, glossy texture.
- Chocolate Cup Creation: Line muffin tins carefully, ensuring thick, even chocolate coating up sides for delicate, professional-looking edible vessels.
- Custard Precision: Temper egg mixture slowly by gradually adding warm cream to prevent curdling, and cook until exactly 170ºF for perfect consistency.
- Chilling and Setting: Refrigerate assembled desserts for minimum 4 hours to allow flavors to develop and mousse to set completely, ensuring optimal texture and taste.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 5
- Calories: 450
- Sugar: 34 g
- Sodium: 150 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 200 mg