Caramel Mousse
Indulge in the silky, luxurious sweetness of Caramel Mousse, a dessert that combines the deep, rich flavor of homemade caramel with the airy texture of whipped cream. This elegant recipe begins with caramel crafted from granulated sugar, water, and a touch of sea salt, perfectly balanced by creamy notes of heavy cream and unsalted butter. Infused with vanilla extract and stabilized with gelatin for a dreamy set, the mousse is lightened by gently folding in whipped cream to achieve a melt-in-your-mouth consistency. Perfectly chilled and ready to impress, each serving can be garnished with extra whipped cream or a sprinkle of sea salt for a sophisticated finish. Whether for an intimate dinner or a festive celebration, this caramel mousse recipe is a crowd-pleaser that transforms simple ingredients into a decadent treat.
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Recipe Information
Ingredients
- 200 grams granulated sugar
- 80 ml water
- 300 ml heavy cream
- 60 grams unsalted butter
- 1 pinch sea salt
- 1 tablespoon gelatin
- 60 ml cold water
- 1 teaspoon vanilla extract
- 250 ml whipping cream
Instructions
In a small bowl, sprinkle the gelatin over 60 ml of cold water and let it bloom for about 5 minutes.
In a medium-sized saucepan, combine 200 grams granulated sugar and 80 ml of water. Heat over medium heat, stirring gently until the sugar dissolves.
Increase heat to medium-high and bring the mixture to a boil without stirring. Cook until the sugar turns a deep amber color, watching closely to prevent burning, about 8-10 minutes.
Remove the saucepan from the heat and carefully whisk in 300 ml of heavy cream. Be cautious as the mixture will bubble up rapidly.
Add 60 grams of unsalted butter and a pinch of sea salt, whisking until smooth.
Stir in the bloomed gelatin and mix until fully dissolved.
Add 1 teaspoon of vanilla extract and stir to combine.
Pour the caramel mixture into a large bowl and let it cool to room temperature, stirring occasionally.
In a separate bowl, whip 250 ml of whipping cream until soft peaks form.
Gently fold the whipped cream into the cooled caramel mixture until well incorporated.
Divide the mousse into serving glasses or dishes and refrigerate for a minimum of 4 hours, or until set.
Serve chilled, optionally topped with a sprinkle of sea salt or a dollop of whipped cream for garnish.
Nutrition Facts
Calories |
3048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.8 g | 301% | |
| Saturated Fat | 140.0 g | 700% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 366 mg | 16% | |
| Total Carbohydrate | 201.3 g | 73% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 200.7 g | ||
| Protein | 0.6 g | 1% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 24 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
