Caramel Mousse with White Chocolate Drizzle Recipe

Introduction

This luscious caramel mousse combines silky white chocolate and rich caramel for a decadent treat that’s surprisingly simple to make. With just three main ingredients, it’s a quick dessert that feels indulgent and elegant, perfect for impressing guests or treating yourself.

Ingredients

• 100 g white chocolate
• 300 ml heavy cream
• 60 g caramel or dulce de leche

Instructions

1. Step 1: Finely chop the white chocolate and place it in a mixing bowl.
2. Step 2: In a pan, combine the heavy cream and caramel (or dulce de leche) and bring to a boil over medium heat, stirring constantly to prevent burning.
3. Step 3: Once it reaches a boil, remove the pan from the heat and pour the hot mixture over the chopped white chocolate. Stir gently until the chocolate is fully melted and the mixture is smooth.
4. Step 4: Cover the surface of the mousse with cling film to prevent a skin from forming, then refrigerate for at least 6 hours or overnight until fully chilled.
5. Step 5: Remove the cling film and whip the chilled mixture with an electric mixer until stiff peaks form. Be careful not to over-whip to avoid curdling.
6. Step 6: Using a piping bag fitted with a 1M nozzle, pipe half of the mousse into 12 mini dessert cups, applying pressure to create a ruffled look.
7. Step 7: Drizzle a small amount of caramel on top of the first mousse layer in each cup.
8. Step 8: Pipe the remaining mousse over the caramel layer in each cup.
9. Step 9: Add another caramel drizzle as a garnish on top.
10. Step 10: Finish by grating some white chocolate over each mousse for an elegant finishing touch.

Tips & Variations

• For a richer caramel flavor, use homemade caramel or good-quality dulce de leche.
• Try adding a pinch of sea salt on top to enhance the caramel’s sweetness with a salty contrast.
• If you don’t have a piping bag, carefully spoon the mousse layers into cups and use a fork to create texture.

Storage

Store the mousse cups covered in the refrigerator for up to 3 days. They are best enjoyed chilled and can be gently re-whipped before serving if the texture settles too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk or dark chocolate instead of white chocolate?

This recipe relies on the sweetness and texture of white chocolate, so substituting with milk or dark chocolate will change the flavor and texture significantly, but it can be experimented with if you prefer less sweetness.

How do I prevent the mousse from curdling when whipping?

Make sure the mixture is fully chilled before whipping and stop whipping as soon as stiff peaks form. Over-whipping can cause the mousse to separate or curdle.

Caramel Mousse with White Chocolate Drizzle Recipe

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★★★★★

5 from 432 reviews

• Author: Charlotte
• Total Time: 6 hours 25 minutes (including chilling time)
• Yield: 12 mini dessert cups 1x

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Description

This luscious Caramel Mousse recipe combines creamy white chocolate, rich caramel, and whipped heavy cream to create a decadent dessert with just three main ingredients. Perfectly chilled and whipped to airy perfection, the mousse is layered and garnished with extra caramel and grated white chocolate for a visually stunning and irresistibly delicious treat.

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Ingredients

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Mousse Base

• 100 g white chocolate, finely chopped
• 300 ml heavy cream
• 60 g caramel or dulce de leche

Garnish

• ⅓ cup caramel or dulce de leche
• 20 g white chocolate, for grating

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Instructions

1. Prepare White Chocolate: Finely chop 100 g of white chocolate and place it into a large mixing bowl, ensuring it is ready to melt when the hot cream mixture is poured over it.
2. Heat Cream and Caramel: In a pan, combine 300 ml of heavy cream and 60 g caramel or dulce de leche. Heat the mixture on medium, stirring constantly until it reaches a boil.
3. Combine and Melt: Once the cream mixture comes to a boil, immediately remove it from heat and pour it over the chopped white chocolate. Stir gently until the chocolate is fully melted and the mixture is smooth and homogeneous.
4. Chill the Mixture: Cover the surface of the mousse base with cling film to prevent a skin from forming. Refrigerate for at least 6 hours or preferably overnight until fully chilled and set.
5. Whip the Mousse: Remove the cling film and use an electric hand mixer to whip the chilled mixture until stiff peaks form. Be careful not to overmix, as this can cause the mousse to curdle.
6. Pipe First Layer: Using a piping bag fitted with a 1M nozzle, pipe half of the whipped mousse into 12 mini dessert cups, applying pressure to achieve a ruffled texture.
7. Add Caramel Drizzle: Drizzle a small amount of caramel or dulce de leche over the piped mousse layer in each cup.
8. Pipe Second Layer: Pipe the remaining half of the mousse evenly over the caramel layer in each cup.
9. Final Garnish: Add another drizzle of caramel on top of the second mousse layer. Finish by grating 20 g of white chocolate over each cup for an elegant presentation.

Notes

• For best results, ensure all ingredients are chilled prior to whipping.
• Do not over-whip the mousse to avoid separation or curdling.
• You can substitute dulce de leche with caramel sauce of similar consistency.
• This mousse is best served chilled and can be stored in the refrigerator for up to 2 days.
• Use high-quality white chocolate for a richer flavor and smoother texture.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: International

Keywords: caramel mousse, white chocolate mousse, easy dessert, 3 ingredient mousse, creamy caramel dessert