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Salted Caramel Dark Chocolate Mousse

This smooth and creamy mousse makes a perfect date night dessert, or just a cool and refreshing chocolatey treat. Homemade salted caramel is stirred into melted chocolate, then whipped with egg whites and cream for a fluffy texture with a sweet and salty flavor. Pro-tip: Using chocolate with a higher cocoa content will result in a rich, deep chocolate flavor.

Tikeyah Whittle
Community Member
August 20, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Salted Caramel Dark Chocolate Mousse
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Salted Caramel Dark Chocolate Mousse

Ingredients

for 5 servings

Chocolate Mousse

  • ⅔ cup cocoa dark chocolate (135 g), chopped
  • 3 large egg whites
  • ¼ cup granulated sugar (50 g)
  • 1 ¾ cups heavy cream (420 mL), chilled

Salted Caramel

  • ½ cup granulated sugar (100 g)
  • 3 tablespoons unsalted butter, cubed, room temperature
  • ¼ cup heavy cream (60 mL)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon flaky sea salt

For Garnish

  • whipped cream
  • dark chocolate, shaved - optional

Nutrition Info

  • Calories 487
  • Fat 38g
  • Carbs 34g
  • Fiber 3g
  • Sugar 23g
  • Protein 10g

Estimated values based on one serving size.

Preparation

  1. Fill a medium saucepan halfway with water and bring to a simmer over medium heat. Set a heatproof bowl on top of the saucepan, making sure the bottom of the bowl is not touching the water. Add the chopped chocolate to the bowl, stirring occasionally with a rubber spatula until completely melted, 3-4 minutes. Turn off the heat and let sit until ready to use.
  2. Make the salted caramel: Evenly sprinkle the sugar over the bottom of a small skillet or saucepan and cook over medium heat, swirling the pan occasionally, but not stirring, until it starts to turn amber brown, 10–12 minutes. Add the butter and whisk until incorporated, 1–2 minutes. Slowly drizzle in the heavy cream and whisk to combine. Boil for 1 minute, then remove the pan from the heat. Whisk in the vanilla and flaky salt.
  3. Make the mousse: In a medium bowl, whip the egg whites with an electric hand mixer on medium-high speed until foamy, 1–2 minutes. Gradually add the sugar and continue whipping until stiff peaks form, 5–6 minutes.
  4. In a separate medium bowl, whip the heavy cream with the hand mixer on medium-high speed until soft peaks form, 4–5 minutes.
  5. Add ¼ cup of the salted caramel to the melted chocolate and stir to combine. Reserve remaining salted caramel for garnish. Add the whipped egg whites to the chocolate mixture and gently fold with a rubber spatula to combine. Once the eggs are mostly incorporated, add the whipped cream and fold until fully combined.Cover the bowl with plastic wrap and refrigerate 1–2 hours, until set.
  6. To serve, divide the chocolate mousse between small bowls or glasses. Garnish with more whipped cream, a drizzle of salted caramel, and shaved chocolate, if using.

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