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Caramel Mousse with White Chocolate Recipe

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★★★★★

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.

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

  1. Prepare the White Chocolate: Finely chop the white chocolate and place it in a mixing bowl to be ready for melting later.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Pipe the Second Layer: Pipe the remaining mousse over the caramel layer in each cup, filling them up and smoothing the tops if needed.
  9. Final Caramel Drizzle: Drizzle another layer of caramel over the top of the mousse for extra sweetness and visual appeal.
  10. 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

Find it online: https://dinewithdylan.com/caramel-mousse-with-white-chocolate-recipe/