Description
Silky salted caramel chocolate mousse cups deliver pure indulgence with rich French-inspired elegance. Chocolate lovers will discover delicate layers of smooth caramel and intense chocolate creating an irresistible dessert experience.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) dark chocolate
- 1 cup (240 milliliters) heavy cream
- 4 large egg yolks
- ½ cup (100 grams) granulated sugar
Supporting Ingredients:
- ¼ cup (60 milliliters) water
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
Finishing Ingredients:
- 2 tablespoons flaky sea salt
- ¼ cup (60 milliliters) caramel sauce
Instructions
- Meticulously melt chocolate using microwave’s 50% power, stirring every half-minute to achieve a glossy, uniform texture.
- Use muffin liners as a base, carefully coating each with melted chocolate, ensuring thick, even coverage up the sides to create delicate edible vessels.
- Allow chocolate cups to set completely, then gently peel away liners to reveal pristine chocolate containers.
- Whisk egg yolks with sugar until thoroughly combined and pale in color.
- Gently warm cream with vanilla and salt, then gradually incorporate half into egg mixture to prevent curdling, using a tempering technique.
- Return tempered mixture to heat, cooking slowly until reaching precisely 170ºF, creating a rich custard base.
- Incorporate chocolate into warm custard, stirring until completely melted and smooth.
- Chill chocolate mixture thoroughly to prepare for final mousse texture.
- Whip remaining cream to stiff, billowy peaks, then delicately fold into chilled chocolate mixture, creating an airy, luxurious mousse.
- Caramelize sugar and corn syrup until achieving a deep amber color, watching carefully to prevent burning.
- Carefully introduce butter and cream to caramel, allowing vigorous bubbling to subside.
- Enhance caramel with salt and vanilla, stirring until silky and perfectly balanced.
- Layer caramel at the base of each chocolate cup, creating a sweet foundation.
- Generously spoon mousse into cups, filling to near the rim.
- Drizzle additional caramel over mousse, creating elegant swirls.
- Garnish with coarse salt crystals and delicate chocolate curls for textural contrast.
- Refrigerate assembled desserts for minimum 4 hours, allowing flavors to meld and mousse to set completely.
Notes
- Chill dessert cups for minimum 4 hours to develop rich, complex flavor profiles.
- Tempering egg yolks prevents scrambling and ensures silky smooth mousse texture.
- Always use fresh ingredients for maximum taste and professional-quality results.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Desserts, Snacks
- Method: Blending
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 320
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg