Caramel Chocolate Mousse

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This Eggless Caramel Chocolate Mousse is a luscious dessert made with creamy caramelized white chocolate and topped with rich ganache truffles. The smooth mousse pairs beautifully with the deep chocolate topping and a drizzle of caramel sauce for a perfect balance of flavors.

Prep Time 20

Cook Time 10

Chill Time 6

Total Time 6 30

Servings

Calories 462kcal

Author Fay

EQUIPMENT

Mini Dessert Cups
French Piping Tip
18 Inch Piping Bags

INGREDIENTS

Caramel Mousse

180 g (6.3 oz) caramel chocolate
300 ml (10 floz) heavy cream (A)
300 ml (10 floz) heavy cream (B)

Ganache Truffle Topping

300 g (10.5 oz) dark chocolate
200 g (⅘ cup) heavy cream

Garnish

⅓ cup (⅓ cup) caramel sauce

INSTRUCTIONS

Caramel Mousse

Chop the Chocolate: Finely chop the caramel chocolate and place it in a heatproof bowl.
Heat the Cream: Heat Heavy Cream (A) until it just reaches boiling. Remove from heat and pour it over the chocolate.
Combine: Stir until the chocolate is fully melted and the mixture is smooth.
Chill: Cover the surface with cling wrap and refrigerate for 6 hours or overnight until completely chilled.
Whip the Mixture: Remove the chilled chocolate mixture from the fridge. Beat until it starts to thicken.
Add Cream (B): Add Heavy Cream (B) and beat until the mixture forms thick peaks and a mousse consistency. Avoid overmixing.
Assemble: Pipe or spoon the mousse into 80ml (3 oz) mini dessert cups or shot glasses. Refrigerate while preparing the topping.

Ganache Truffle Topping

Prepare Ganache: Place the dark chocolate in a heatproof bowl. Heat the cream until hot (but not boiling) and pour it over the chocolate. Let it sit for 1 minute.
Combine: Stir until smooth and glossy. If lumps remain, microwave for 20 seconds and stir again.
Chill the Ganache: Let it cool to room temperature, then refrigerate until firm.
Shape the Topping: Dip a metal spoon in hot water, scoop the chilled ganache into a quenelle shape, and place on top of the mousse.
Add Caramel: Drizzle with caramel sauce for a final touch.
Chill: Chill until ready to serve.

NOTES

Use high-quality chocolate for the best flavor.
To cool the ganache quickly, refrigerate in a shallow dish.
Warm the spoon for quenelles by dipping it in hot water.
Can be made ahead of time. Store covered in the fridge for up to two days.

NUTRITION