Salted Caramel Mousse
Prep
30 mins
Cook
20 mins
Servings
6
Difficulty
Easy
This salted caramel mousse is one of my favorite desserts to make when I want something elegant but totally doable. The whole thing comes together in just fifty minutes, which means you can impress guests without spending your entire day in the kitchen. What I love most is how the flaky sea salt cuts through the richness of the caramel and cream, creating this perfect balance of sweet and savory. Heavy cream, one of our main ingredients, contains conjugated linoleic acid, which some studies suggest may support heart health. It's an indulgent treat that feels fancy but uses simple pantry staples, making it both budget friendly and absolutely foolproof.
Ella x
Ingredients
- 400 mlheavy cream(chilled)
- 200 ggranulated sugar
- 10 gsalt
- 150 gunsalted butter
- 3egg yolks
- 1 mLvanilla extract(high-quality)
- 100 mlcaramel sauce(store-bought or homemade)
- 20 gflaky sea salt(for garnish)
Detail level
Instructions
- 1
In a medium saucepan, combine the heavy cream, granulated sugar, and salt. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
Tip: Be careful not to boil the cream.
- 2
Remove the saucepan from the heat and let it steep for 10 minutes to allow the cream to cool slightly.
- 3
In a separate bowl, whisk together the egg yolks and vanilla extract until well combined.
Tip: Use room temperature egg yolks for the best results.
- 4
Gradually pour the warm cream mixture into the egg yolks, whisking constantly to prevent the eggs from scrambling.
Tip: This is called tempering the eggs.
- 5
Return the saucepan to medium heat and cook the mixture, stirring constantly, until it thickens and coats the back of a spoon.
Tip: Use an instant read thermometer to check for the proper temperature (160°F/71°C).
- 6
Remove the saucepan from the heat and stir in the unsalted butter until it has melted and the mixture is smooth.
Tip: Be patient, as this step can take a few minutes.
- 7
Strain the mixture into a clean bowl and let it cool to room temperature.
- 8
Once the mixture has cooled, stir in the caramel sauce until well combined.
Tip: Adjust the amount of caramel sauce to your taste.
- 9
Spoon the mousse into individual serving cups and garnish with flaky sea salt.
Tip: You can also top with whipped cream or additional caramel sauce.
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