Ingredients
Scale
- 200g high-quality dark chocolate (70% cocoa or higher)
- 3 large eggs, separated
- 1/2 cup granulated sugar
- 1 cup heavy cream
- 1/2 cup salted caramel sauce
- 1 teaspoon vanilla extract
- A pinch of sea salt (for enhanced salted caramel flavor)
- Optional: crushed sea salt flakes for garnish
Instructions
- Break the dark chocolate into small pieces and melt in a heatproof bowl over simmering water. Stir until smooth and glossy, then allow to cool slightly.
- In a chilled bowl, whip the heavy cream until soft peaks form. Keep refrigerated.
- Whisk egg yolks with half of the sugar until pale and creamy. Fold in salted caramel sauce and vanilla extract. Add cooled melted chocolate and mix thoroughly to create a velvety base.
- In a clean bowl, beat egg whites until stiff peaks form, gradually adding the remaining sugar.
- Gently fold the whipped egg whites into the chocolate mixture in batches, followed by the whipped cream, ensuring the mixture remains airy.
- Pour into serving glasses or ramekins, smooth the tops, and refrigerate for at least 4 hours or overnight to set. Garnish with sea salt flakes or salted caramel before serving.
Notes
- Ensure all ingredients are at room temperature for best results.
- Gently fold ingredients to maintain the mousse’s airy texture.
- Can be prepared a day in advance; keep covered in refrigerator.
- For a dairy-free version, substitute heavy cream with coconut whipped cream.
- Optional garnishes include chopped nuts, whipped cream, or extra salted caramel.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mousse glass
- Calories: 350 kcal Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg