Our salted caramel and chocolate mousse is easy to prepare and can be made ahead, ready to serve your guests straight from the fridge.
If I was to choose a dessert that my family request me to make more than any other, it would be this salted caramel and chocolate mousse.
This is my all time favourite make ahead dessert, all the better that this easy chocolate mousse can be made the day ahead and stored in the fridge until you are ready to serve.
The salted caramel adds wonderful sweetness to the bitter dark chocolate. However, the entire dessert is balances and the caramel gives the mousse an almost molten texture.
I make a very good salted caramel chocolate mousse, or so my friends tell me. Certainly, there are never leftovers. I got to thinking that the salted caramel would work well with the bitterness from dark chocolate. The result is a decadent dessert which has been given a big thumbs up by both adults and children alike.
Can I make this recipe ahead of time?
This is a great make ahead recipe. Prepare up to a day in advance, simply cover the pots of mousse and place in the fridge overnight. Remove from fridge when ready to serve.
Additional recipe suggestions:
For simple make ahead no bake desserts try these recipes:
- Simple Lemon Posset
- Easy Lemon Tiramisu with Limoncello
- Nutella Mousse
- Lemon Pannacotta with Raspberry Jelly
- Vanilla Pannacotta with Orange Jelly
- Traditional Scottish Cranachan with Scottish Raspberries
- Individual Trifles with Sherry, Figs & Vanilla
- Strawberry Eton Mess with Scottish Strawberries
Salted Caramel & Chocolate Mousse
- 100 g granulated sugar
- 2 tbsp water
- 30 g butter
- 1 pinch sea salt
- 200 ml double cream
- 100 g dark chocolate
- 3 large eggs (yolk & white separated)
- To make the caramel place the sugar in a saucepan, add 2 tbsp of cold water and dissolve the sugar over a low heat. Bring to a slow simmer but do not stir as this will cause the sugar to crystallise.
- When the syrup starts to colour round the edge, give the syrup a gentle swirl around the pan as this will allow the caramel to cook through – but do not stir.
- Once the caramel has reached a deep colour – take care not to take it too far as you don't want the caramel to burn. Remove the pan from the heat and stir in the butter and salt.
- In a separate pan bring the double cream up to boiling point and add this to the caramel, continue to stir until smooth, ensuring that all the caramel is dissolved in the warm cream.
- Break the chocolate up into small pieces and add to the pan. Mix it through until completely melted before adding the egg yolks and giving the mixture a good stir to incorporate everything together.
- Finally whisk up the egg whites in a clean bowl until they have formed firm but not stiff peaks. Fold the egg whites gently through the chocolate before dividing into six serving dishes. Refrigerate for 5 hours before serving.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook
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