My first pastry internship in Paris taught me that the simplest desserts often make the biggest impact. These chocolate mousse cups, inspired by those early days in a French kitchen, combine dark chocolate, salted caramel, and fresh whipped cream into an elegant dessert that’s surprisingly easy to make at home.

Prep Time: 30 minutes | Chill Time: 4 hours
Serves: 6 portions
Calories: 425 per serving

Why You’ll Love This Recipe

These individual chocolate mousse cups layer rich dark chocolate mousse with homemade salted caramel for an impressive dessert that can be made ahead. Perfect for dinner parties or special occasions, they offer restaurant-quality elegance with home kitchen simplicity.

Ingredients & Equipment

For the Mousse:

• 8 oz dark chocolate (70% cocoa)
• 4 large eggs, separated
• 2 tablespoons sugar
• 1 cup heavy cream
• Pinch of salt

For the Caramel:

• 1 cup granulated sugar
• ¼ cup water
• ½ cup heavy cream
• 2 tablespoons butter
• 1 teaspoon flaky sea salt

Equipment:

• 6 serving glasses
• Double boiler
• Stand or hand mixer
• Rubber spatula
• Heavy-bottomed pan
• Thermometer

Step-by-Step Instructions

1. Make Caramel:

• Heat sugar and water until amber
• Carefully add cream and butter
• Stir in salt
• Cool completely

1. Prepare Chocolate:

• Melt chocolate in double boiler
• Cool slightly

1. Make Mousse Base:

• Beat egg yolks with 1 tbsp sugar
• Fold in melted chocolate
• Whip cream to soft peaks

1. Beat Egg Whites:

• Whip whites with remaining sugar
• Beat to stiff peaks
• Don’t overbeat

1. Assemble:

• Fold cream into chocolate
• Gently fold in egg whites
• Layer in glasses with caramel
• Chill 4 hours

Tips & Variations

Expert Tips:

• Use room temperature eggs
• Don’t overmix when folding
• Chill bowls and beaters

Common Substitutions:

• Dark chocolate → milk chocolate
• Heavy cream → whipping cream
• Fresh eggs → pasteurized egg whites

Troubleshooting Guide:

• Grainy mousse: Chocolate too hot
• Deflated mousse: Overmixed
• Bitter taste: Use better chocolate
• Lumpy: Fold more gently

Variations:

• Add coffee powder
• Layer with berries
• Top with chocolate shavings
• Add praline crunch

Storage

Store covered in refrigerator up to 2 days. Best served within 24 hours for optimal texture. Do not freeze. Can make caramel up to 1 week ahead and store refrigerated.

FAQs

Can I make this ahead?
Yes, up to 2 days. Add toppings just before serving.

Is it safe to eat raw eggs?
Use pasteurized eggs if concerned.

Why did my caramel crystallize?
Don’t stir sugar while cooking; keep pan clean.

Can I make one large dessert?
Yes, layer in trifle bowl. Adjust chilling time.

How far ahead can I make the caramel?
Up to 1 week, stored in refrigerator.

This Salted Caramel Chocolate Mousse recipe creates an elegant dessert perfect for special occasions. The combination of rich chocolate and salted caramel delivers a sophisticated flavor profile that’s sure to impress.