If you’re a fan of luxuriously smooth and decadently sweet desserts, this Salted Caramel Mousse Recipe is an absolute game-changer. Imagine a velvety mousse that perfectly balances rich caramel flavor with a whisper of sea salt, creating a harmonious treat that melts on your tongue. This dessert feels fancy yet is surprisingly simple to make, combining classic techniques with a few thoughtful touches that elevate the flavor and texture. Trust me, once you try this Salted Caramel Mousse Recipe, it will quickly become your go-to for impressing guests or indulging in a cozy night treat.
Ingredients You’ll Need
All the ingredients in this Salted Caramel Mousse Recipe are straightforward but each plays a crucial role in delivering the right texture, creaminess, and that irresistible sweet-salty depth. From the heavy cream’s lusciousness to the butter’s richness and the subtle hit of salt to enhance the caramel, every component counts.
- Heavy cream: Provides the rich, creamy base and the fluffy whipped texture for the mousse.
- Sugar: Essential for creating the caramel’s sweet, deep flavor and golden color.
- Water: Helps dissolve the sugar and allows for even caramelization.
- Salt: Just a touch to amplify the caramel’s complex flavors and balance sweetness.
- Unsalted butter: Adds silky richness and smoothness to the caramel.
- Egg yolks: Give the custard body and creaminess while thickening the mousse.
- Vanilla extract: Enhances the overall flavor with a warm, fragrant note.
- Powdered sugar: Sweetens the whipped cream without graininess, maintaining its light texture.
How to Make Salted Caramel Mousse Recipe
Step 1: Craft the Luxurious Caramel
Start by combining sugar and water in a saucepan over medium heat. You’ll gently dissolve the sugar and then increase the heat to let it boil without stirring. Watch closely as it transforms into a deep amber hue, signaling the moment to remove it from heat. Adding butter and salt at this point enriches the caramel, creating that signature luscious salt-kissed flavor. Incorporate the heavy cream slowly — it may bubble, so take care here — until silky and smooth. Let this caramel cool briefly before the next step.
Step 2: Temper the Egg Yolks
Tempering is the secret to avoiding scrambled eggs in your mousse. Whisk the egg yolks and gradually add a small amount of warm caramel, stirring constantly. This step warms the eggs gently, preparing them to combine fully with the caramel custard base. Once fully mixed, return the blend to the saucepan and cook on medium heat, stirring steadily until it thickens beautifully and clings to the back of a spoon.
Step 3: Cool and Chill the Caramel Custard
Remove your custard from heat and stir in vanilla extract, infusing it with aromatic warmth. Allow it to cool to room temperature, then pop it into the fridge for at least one hour. This rest time is crucial as it firms up the custard, setting the foundation for an airy mousse.
Step 4: Whip the Cream to Perfection
While your custard chills, prep the whipped topping. Beat the heavy cream with powdered sugar and a pinch of salt until soft peaks form, then whip it further to stiff peaks. The cream’s light, airy texture will beautifully contrast with the dense caramel custard in the final mousse.
Step 5: Gently Fold the Components Together
Now, the magic moment: folding the whipped cream into the chilled caramel custard. Work carefully so you keep all that lovely fluffiness without deflating the mixture. Aim for a smooth, uniform mousse. Spoon it into your serving dishes and refrigerate again for at least two hours to allow it to firm up and develop its full texture.
Step 6: Serve and Enjoy
Remove your mousse from the fridge and serve chilled. It’s irresistible on its own, but a dollop of extra whipped cream or a sprinkle of flaky sea salt adds a spectacular finishing touch that highlights the salty-sweet interplay in this dessert.
How to Serve Salted Caramel Mousse Recipe
Garnishes
Simple garnishes like a pinch of flaky sea salt or a small swirl of whipped cream can accentuate the dessert’s flavors beautifully. For a touch of elegance, consider adding toasted nuts or a few delicate caramel shards for texture. These little extras make the presentation even more inviting and elevate the overall experience.
Side Dishes
This Salted Caramel Mousse Recipe pairs wonderfully with fresh berries or a tart fruit compote that cuts through the richness. A crispy cookie or biscotti also complements the mousse with added crunch, making each spoonful a delightful contrast of textures.
Creative Ways to Present
Think beyond the classic glass bowl! Serve your mousse in mini jars for individual portions, or pipe it into chocolate-dipped cups for an elegant bite-sized indulgence. Layering the mousse with crushed cookies or fruit purée in a parfait style adds visual appeal and exciting flavor layers.
Make Ahead and Storage
Storing Leftovers
Leftover mousse should be kept in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. Keep it chilled to preserve its delicate texture and prevent separation.
Freezing
While freezing mousse isn’t the best for texture, you can freeze it in airtight containers for up to one month. Thaw in the fridge overnight and gently stir before serving to restore some creaminess, though the texture may be slightly different from freshly made mousse.
Reheating
This mousse is best enjoyed cold and is not designed for reheating. Warm temperatures will compromise the airy texture and melt the mousse, so resist the urge to heat it up—just keep it chilled until ready to serve!
FAQs
Can I use salted butter instead of unsalted butter?
Using salted butter is possible, but since the recipe already includes salt, unsalted butter allows better control over seasoning. If salted butter is your only option, reduce or omit the added salt to avoid an overly salty mousse.
Is it safe to use raw egg yolks in mousse?
This recipe cooks the yolks by tempering and then gently heating the mixture until thickened, which eliminates the risk associated with raw eggs. Always ensure the custard reaches the right temperature for safety and texture.
Can I make this Salted Caramel Mousse Recipe vegan or dairy-free?
Because this mousse relies heavily on dairy and egg yolks for its unique texture and flavor, substituting ingredients for a vegan or dairy-free version would require different techniques and ingredients, like coconut cream and aquafaba, and yield a different result.
How long does it take to make this mousse from start to finish?
Active preparation takes about 15 minutes, with cooking time around 20 minutes. Including chilling times, you should allow at least 3-4 hours for the mousse to set properly before serving.
Can I double the recipe for a larger batch?
Absolutely! Doubling the ingredients works well, but be sure to cook the caramel and custard in a larger pot to avoid overflow during boiling and whisk thoroughly to maintain smooth texture.
Final Thoughts
There is something truly special about mastering this Salted Caramel Mousse Recipe—it’s a dessert that feels indulgent yet approachable, impressive yet simple. Whether you’re treating yourself or sharing with loved ones, this mousse promises rich textures and unforgettable flavors. Give it a try, and I bet it will soon become a cherished recipe in your dessert repertoire!
Print
Salted Caramel Mousse Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 20m
- Total Time: 0h 35m
- Yield: 6 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Description
This Salted Caramel Mousse is a luscious, creamy dessert combining rich caramel custard with a light whipped cream topping. The recipe involves making a smooth salted caramel base, tempering egg yolks for a custard-like mousse, and folding in whipped cream to deliver a decadent, airy dessert perfect for special occasions or indulgent treats.
Ingredients
Caramel Sauce
- 1/2 cup sugar
- 1/4 cup water
- 1/4 teaspoon salt
- 3/4 cup unsalted butter
- 1 cup heavy cream
Caramel Custard
- 3 large egg yolks
- 1/2 teaspoon vanilla extract
Whipped Topping
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
Instructions
- Make the caramel sauce: In a medium saucepan over medium heat, combine sugar and water, stirring gently to dissolve. Increase heat to bring to a boil without stirring until deep amber color forms, about 4-5 minutes. Immediately remove from heat; carefully add butter and salt, stirring until smooth. Gradually whisk in 1 cup heavy cream, being cautious of bubbling. Set aside to cool briefly.
- Temper and cook egg yolks: Whisk egg yolks in a bowl. Slowly add small amounts of warm caramel mixture to yolks while whisking to temper and avoid scrambling. Combine all caramel into yolks. Return mixture to saucepan; cook over medium heat, whisking for 3-5 minutes until thickened and coating the back of a spoon.
- Cool and refrigerate custard: Remove from heat and stir in vanilla extract. Allow to cool to room temperature, then refrigerate for at least 1 hour to firm.
- Make whipped topping: Beat 1 cup heavy cream, powdered sugar, and salt in a bowl until soft peaks form. Continue beating to stiff peaks without overwhipping.
- Combine mousse components: Gently fold whipped cream into chilled caramel custard until smooth and fully incorporated. Spoon mousse into serving dishes.
- Chill and serve: Refrigerate mousse for at least 2 hours to set. Serve chilled, optionally topped with extra whipped cream or a sprinkle of sea salt.
Notes
- Be cautious when handling hot caramel; it can cause severe burns.
- Temper egg yolks carefully to avoid scrambling.
- Use chilled heavy cream for best whipping results.
- Adjust salt amount to taste for the perfect balance of sweet and salty.
- For extra flair, garnish with sea salt flakes or caramel drizzle before serving.
