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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Add Caramel Drizzle: Drizzle a small amount of caramel or dulce de leche over the piped mousse layer in each cup.
- Pipe Second Layer: Pipe the remaining half of the mousse evenly over the caramel layer in each cup.
- 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
