The creamy richness of salted caramel mousse is truly irresistible. As the mousse melts in your mouth, the sweetness of the caramel is perfectly balanced by that gentle pinch of salt. It’s that unique contrast between salty and sweet that makes every bite feel like a little indulgence, almost like a secret that only your taste buds are in on. The mousse itself is so smooth, it feels like velvet, but with a surprising depth of flavor that comes from the caramelized sugar. And the salt? It does wonders. Just enough to elevate the caramel without overwhelming it, creating a harmony that lingers long after you’ve finished your last spoonful.
I love making this mousse because it feels like a treat that’s both elegant and comforting. It’s one of those desserts that never fails to impress guests, yet it’s so simple to whip up. The best part? You can easily tweak it to suit your taste—add a little more salt if you’re craving that savory hit, or play with the richness by drizzling extra caramel on top. Every batch feels like a personalized creation, which is what makes it so special.
For a fun twist, you can even add a crunchy topping, like caramelized nuts or a dusting of sea salt, to add texture to the otherwise smooth dessert. That little bit of crunch brings a whole new layer to the experience. It’s the perfect end to any meal or a sweet little treat to enjoy with a cup of coffee in the afternoon. The possibilities are endless, and that’s what makes this salted caramel mousse so addictive!
Key Ingredients for Salted Caramel Mousse
Making salted caramel mousse is all about selecting the right ingredients that come together in perfect harmony. Each component plays a key role in creating that rich, smooth texture and balanced flavor. Here’s a quick look at what you’ll need to make this indulgent dessert:
- Heavy Cream (1 cup)
This is the base of the mousse, providing a rich and velvety texture. The cream’s fat content ensures that the mousse is luxuriously smooth and creamy. - Sugar (1/2 cup)
Sugar is the key to making the caramel. As it melts and caramelizes, it brings a deep, rich sweetness that forms the heart of this dessert. - Water (1/4 cup)
Water helps dissolve the sugar evenly and allows it to melt smoothly, giving you that perfect golden caramel without burning. - Salt (1/4 teaspoon)
The salt enhances the natural sweetness of the caramel, bringing out its complexity. Just a pinch adds a subtle savory note that balances the sweetness. - Unsalted Butter (3/4 cup)
Butter contributes to the richness of the mousse. It helps give the caramel its silky texture and adds a smooth, creamy flavor that melts perfectly on your tongue. - Egg Yolks (3 large)
Egg yolks act as a thickener and stabilizer, adding depth to the mousse and creating that luscious, custard-like consistency. - Vanilla Extract (1/2 teaspoon)
Vanilla adds a warm, fragrant undertone that complements the caramel and enhances the overall flavor profile of the mousse. - Heavy Cream (1 cup for whipped topping)
This extra bit of heavy cream is whipped into soft peaks and used to top the mousse, giving it an airy texture and a light, creamy finish. - Powdered Sugar (1/4 cup)
Powdered sugar is added to the whipped cream to help it hold its shape while adding a touch of sweetness to balance the richness of the mousse. - Salt (1/4 teaspoon for whipped topping)
A tiny bit of salt in the whipped cream helps tie everything together, ensuring the sweet and salty flavors remain perfectly balanced throughout the dessert.
Each of these ingredients comes together to create a mousse that’s rich, decadent, and utterly unforgettable!
How to Make Salted Caramel Mousse
- In a medium saucepan, combine the sugar and water over medium heat. Stir gently to dissolve the sugar, then increase the heat and bring the mixture to a boil. Allow the mixture to boil without stirring for 4-5 minutes, or until it turns a deep amber color. Once the caramel reaches the right color, remove it from the heat immediately.
- Add the butter and salt to the caramel and stir carefully until the butter is completely melted and the mixture is smooth. Gradually whisk in the heavy cream (1 cup), being cautious as the mixture may bubble up. Set the caramel aside to cool for a few minutes.
- In a separate bowl, whisk the egg yolks together. Slowly pour a small amount of the warm caramel mixture into the egg yolks, whisking constantly to temper them and prevent scrambling. Gradually add more of the caramel mixture to the egg yolks until all of it is incorporated.
- Pour the egg yolk and caramel mixture back into the saucepan and cook over medium heat, whisking constantly, for 3-5 minutes, or until the mixture thickens slightly and coats the back of a spoon.
- Remove the saucepan from the heat and stir in the vanilla extract. Let the caramel custard cool to room temperature, then refrigerate it for at least 1 hour to allow it to firm up.
- Once the caramel mixture has cooled, begin making the whipped topping. In a mixing bowl, beat the heavy cream (1 cup) with the powdered sugar and salt until soft peaks form. Continue to beat until stiff peaks form, being careful not to overwhip.
- Once the whipped cream is ready, gently fold it into the chilled caramel custard until the mixture is smooth and fully combined. Spoon the mousse into serving dishes and refrigerate for at least 2 hours, or until the mousse is set and firm.
- Serve the mousse chilled, optionally topped with additional whipped cream or a sprinkle of sea salt for extra flavor.
Serving Suggestions for Salted Caramel Mousse
1. Pair with Fresh Fruit
A few juicy, tart berries—think raspberries or strawberries—add the perfect contrast to the rich, creamy mousse. The slight acidity of the fruit helps cut through the sweetness and balances the flavors beautifully. Plus, the vibrant pop of color makes your dessert look even more inviting!
2. Garnish with Caramelized Nuts
For a delightful crunch, sprinkle some caramelized almonds or pecans on top of the mousse. The nutty sweetness brings a satisfying texture that pairs wonderfully with the smooth mousse, and it adds a little extra decadence to the experience.
3. Serve with a Drizzle of Extra Caramel Sauce
If you’re feeling extra indulgent (and really, who wouldn’t be?), drizzle a little extra salted caramel sauce over the top just before serving. It adds another layer of flavor and gives your mousse that extra “wow” factor. Just be sure to go light—after all, less is more when it comes to caramel!
Each of these simple touches elevates your mousse to the next level, making it even more special and memorable. You won’t be able to resist!
How to Store Salted Caramel Mousse
If you happen to have any leftovers (though, let’s be honest, that’s rare!), storing your salted caramel mousse properly will ensure it stays just as delicious the next time you indulge. First, always remember to cover the mousse tightly with plastic wrap or place it in an airtight container. This helps preserve its smooth texture and prevents it from absorbing any unwanted odors from the fridge. The mousse will stay fresh for up to 3 days, but the sooner you enjoy it, the better, as the flavors tend to deepen and meld together over time.
For an extra touch of indulgence, you can freeze your mousse, but keep in mind that the whipped cream topping may lose a little bit of its fluffiness once thawed. If you decide to freeze it, I recommend leaving off the whipped cream until you’re ready to serve. When you’re ready to enjoy your frozen mousse, just transfer it to the fridge to thaw for a few hours before serving.
If you’ve made extra caramel sauce and want to keep it handy for a drizzle or topping, store it separately in a small airtight container. It keeps well for about a week in the fridge, and can even be gently reheated when you need that perfect finishing touch.
Conclusion
And there you have it! This salted caramel mousse is the perfect balance of sweet and salty, rich and smooth—each spoonful is an absolute treat. From the buttery caramel to the delicate whipped cream topping, every step of the process adds up to something truly irresistible. It’s the kind of dessert that’s sure to impress your guests, but also feels cozy enough for you to enjoy all on your own.
The beauty of this mousse is how easy it is to make yet how elegant it feels once it’s on the table. Whether you tweak it with your favorite toppings or keep it simple, this dessert is always a winner. I’d love to hear how it turns out if you decide to give it a try. Have you got any fun twists or variations you’d love to add? Or maybe a question about a tricky step? Don’t hesitate to drop a comment—let’s chat! I can’t wait to hear what you think.
Salted Caramel Mousse
Description
Silky, velvety mousse swirled with a rich salted caramel flavor that strikes the perfect balance between sweet and savory. Each spoonful melts in your mouth, leaving behind a satisfying hint of buttery caramel and a subtle sea salt kick.
Ingredients
Instructions
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In a medium saucepan, combine the sugar and water over medium heat. Stir gently to dissolve the sugar, then increase the heat and bring the mixture to a boil. Allow the mixture to boil without stirring for 4-5 minutes, or until it turns a deep amber color. Once the caramel reaches the right color, remove it from the heat immediately. Add the butter and salt to the caramel and stir carefully until the butter is completely melted and the mixture is smooth. Gradually whisk in the heavy cream (1 cup), being cautious as the mixture may bubble up. Set the caramel aside to cool for a few minutes.
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In a separate bowl, whisk the egg yolks together. Slowly pour a small amount of the warm caramel mixture into the egg yolks, whisking constantly to temper them and prevent scrambling. Gradually add more of the caramel mixture to the egg yolks until all of it is incorporated. Pour the egg yolk and caramel mixture back into the saucepan and cook over medium heat, whisking constantly, for 3-5 minutes, or until the mixture thickens slightly and coats the back of a spoon.
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Remove the saucepan from the heat and stir in the vanilla extract. Let the caramel custard cool to room temperature, then refrigerate it for at least 1 hour to allow it to firm up.
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Once the caramel mixture has cooled, begin making the whipped topping. In a mixing bowl, beat the heavy cream (1 cup) with the powdered sugar and salt until soft peaks form. Continue to beat until stiff peaks form, being careful not to overwhip.
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Once the whipped cream is ready, gently fold it into the chilled caramel custard until the mixture is smooth and fully combined. Spoon the mousse into serving dishes and refrigerate for at least 2 hours, or until the mousse is set and firm.
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Serve the mousse chilled, optionally topped with additional whipped cream or a sprinkle of sea salt for extra flavor.
Note
- Be cautious when making caramel; it can burn quickly once it reaches the amber color.
- Ensure the caramel mixture is cooled slightly before adding it to the egg yolks to avoid cooking them.
- When tempering the egg yolks, pour the caramel in slowly and whisk constantly to prevent curdling.
- For a smoother mousse, make sure the caramel custard has fully cooled to room temperature before refrigerating.
- Don’t overwhip the cream when making the topping; stop once stiff peaks form to avoid a grainy texture.
