Introduction

This luscious caramel mousse is a simple yet elegant dessert made with just three ingredients. Silky white chocolate and rich caramel combine to create a creamy treat that’s perfect for any occasion. Ready in advance and easy to prepare, it’s sure to impress your guests.

Caramel Mousse with White Chocolate Recipe - Recipe Image

Ingredients

100 g white chocolate
300 ml heavy cream
60 g caramel (or dulce de leche)
⅓ cup caramel (or dulce de leche) for drizzling
20 g white chocolate, for garnish

Instructions

Step 1: Finely chop the white chocolate and place it in a mixing bowl.
Step 2: In a pan, combine the heavy cream and 60 g caramel or dulce de leche. Heat the mixture, stirring constantly, until it comes to a boil.
Step 3: Remove the pan from heat immediately and pour the hot cream mixture over the chopped white chocolate. Stir gently until the mixture is smooth and fully combined.
Step 4: Cover the surface of the mixture with cling film and refrigerate for at least 6 hours or overnight until fully chilled.
Step 5: Remove the cling film and whip the chilled mixture with an electric hand mixer until stiff peaks form. Be careful not to overmix as the mousse may curdle.
Step 6: Using a piping bag fitted with a 1M nozzle, pipe half of the mousse evenly into 12 mini dessert cups. Apply enough pressure to achieve a ruffled texture.
Step 7: Drizzle caramel over the first mousse layer in each cup.
Step 8: Pipe the remaining mousse over the caramel layer to fill the cups.
Step 9: Drizzle additional caramel on top for garnish.
Step 10: Grate the white chocolate over the top as a final decorative touch.

Tips & Variations

Use high-quality white chocolate for a richer flavor and smoother texture.
If dulce de leche is used instead of caramel, it adds a deeper, more caramelized taste.
To add a hint of saltiness, sprinkle a pinch of sea salt on the caramel drizzle.
For a festive touch, garnish with toasted nuts or edible gold flakes.

Storage

Store the caramel mousse covered in the refrigerator for up to 3 days. Keep it chilled until ready to serve. When reheating, it’s best served cold, so allow it to come to serving temperature in the fridge rather than warming it up.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this mousse ahead of time?

Yes, this mousse improves when made ahead. Whip and refrigerate overnight to ensure it fully sets and the flavors meld beautifully.

What can I substitute for heavy cream?

For the best texture and flavor, heavy cream is recommended. However, you can substitute with full-fat coconut cream for a dairy-free version, though the flavor will be slightly different.

Caramel Mousse with White Chocolate Recipe

Print Recipe

★★★★★

4.9 from 80 reviews

This luscious 3-ingredient Caramel Mousse combines silky white chocolate, rich heavy cream, and sweet caramel for an indulgent, creamy dessert. Easy to prepare and requiring just a few hours of chilling, this mousse offers a delicate texture and layered caramel flavor perfect for any occasion.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 6 hours 25 minutes (including chilling time)
Yield: 12 mini dessert cups 1x
Category: Dessert
Method: Stovetop
Cuisine: French-inspired

Ingredients

Scale

Main Ingredients

100 g white chocolate, finely chopped
300 ml heavy cream
60 g caramel or dulce de leche
⅓ cup caramel or dulce de leche (for garnish and layering)
20 g white chocolate, for grating garnish

Instructions

Prepare the White Chocolate: Finely chop the white chocolate and place it in a mixing bowl to be ready for melting later.
Heat Cream and Caramel: Pour the heavy cream and 60 g caramel (or dulce de leche) into a pan. Gently bring the mixture to a boil over medium heat while stirring constantly to prevent burning and to blend flavors evenly.
Combine with White Chocolate: Once the cream and caramel mixture boils, remove the pan from heat immediately. Pour the hot mixture over the chopped white chocolate and stir continuously until the chocolate melts completely and the mixture is smooth and homogenous.
Chill the Mixture: Cover the surface of the mousse base with cling film to prevent a skin from forming. Refrigerate the bowl for at least 6 hours or preferably overnight to allow the mousse to set and chill thoroughly.
Whip the Mousse: Remove the cling film and using an electric hand mixer, whip the chilled mixture to stiff peaks. Be careful not to overmix as this could cause the mousse to curdle and lose its smooth texture.
Pipe the First Layer: Fit a piping bag with a 1M nozzle and pipe half of the whipped mousse evenly into 12 mini dessert cups. Apply gentle pressure while piping to create a decorative ruffled effect.
Add Caramel Layer: Drizzle a spoonful of caramel or dulce de leche on top of the first mousse layer in each cup to enhance the flavor contrast and presentation.
Pipe the Second Layer: Pipe the remaining mousse over the caramel layer in each cup, filling them up and smoothing the tops if needed.
Final Caramel Drizzle: Drizzle another layer of caramel over the top of the mousse for extra sweetness and visual appeal.
Garnish with White Chocolate: Grate the reserved 20 g of white chocolate over each mousse cup to finish with an elegant touch.

Notes

Use high-quality white chocolate for the best flavor and creaminess.
Ensure the cream and caramel mixture is boiling before pouring over chocolate to help it melt properly.
Do not skip chilling time as it is essential for mousse texture.
Whip until stiff peaks form but avoid over-whipping to maintain smoothness.
The piped ruffles create a fancy presentation but can be skipped if preferred.
For best results, serve chilled.

Keywords: Caramel mousse, white chocolate mousse, easy mousse recipe, 3 ingredient dessert, caramel dessert, no bake dessert