Caramilk Chocolate Mousse Dessert Cups

This Caramilk Chocolate Mousse Dessert Cups recipe is a luxurious treat that combines the rich flavors of dark chocolate with the creamy, caramel tones of Cadbury Caramilk chocolate. This recipe layers smooth chocolate mousse, silky Caramilk cream, and luscious chocolate sauce in elegant dessert cups.

Prep Time 45

Chill Time 6

Total Time 6 45

Servings Mini Cups

Calories 774kcal

Author Fay

EQUIPMENT

INGREDIENTS

Chocolate Mousse

450 g (15 ⅞ oz) dark chocolate
600 ml (2 ½ cups) heavy cream hot

Chocolate Sauce

200 g (7 oz) dark chocolate
160 ml (⅔ cups) heavy cream

Cadbury Caramilk Cream

190 g (6 5/7 oz) Cadbury Caramilk chocolate
600 ml (2 ½ cups) heavy cream hot

INSTRUCTIONS

Chocolate Mousse

Heat the cream until it just begins to boil, then take off the heat immediately.
Pour the hot cream over the dark chocolate in a heat-proof bowl.
Mix really well with a hand whisk until the chocolate has fully melted and the mixture is smooth.
Cover with cling wrap, making sure it touches the surface to prevent skin formation. Refrigerate overnight or until fully chilled for the correct mousse consistency.

Cadbury Caramilk Cream

Chop the Cadbury Caramilk chocolate into small pieces.
Add the chopped chocolate to a heatproof bowl along with the boiling heavy cream.
Stir well with a hand whisk until the chocolate is fully dissolved and smooth.
Pour the mixture into 12 mini dessert cups and refrigerate for 1-2 hours.

Chocolate Sauce

Add the chocolate and cream to a microwave-safe bowl.
Microwave on high for 30 seconds, stir, and repeat until smooth.
Cool for 5 minutes before using.

Assembly

Pour the chocolate sauce over the chilled Caramilk cream to form a thin layer. Refrigerate for 30 minutes.
Remove the chocolate mousse from the refrigerator and beat to stiff peaks with a hand mixer. Be careful not to overmix.
Fill an 18” piping bag fitted with a Russian ball tip with the whipped mousse.
Pipe mousse onto the chocolate sauce layer in dessert cups to form ruffles.
Refrigerate until ready to serve.

NOTES

Ensure all chocolate is finely chopped for even melting.

For the mousse, chilling overnight is ideal for achieving the best texture.

When heating cream, watch closely to avoid boiling over.

To prevent the mousse from becoming grainy, beat just until stiff peaks form.

Serve chilled for the best taste and texture experience.

NUTRITION