Ingredients
Scale
- 200g high-quality dark chocolate (at least 70% cocoa)
- 3 large eggs, separated
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/2 cup salted caramel sauce (homemade or store-bought)
- Pinch of sea salt
- Vanilla extract (optional)
- Cookie crumbs or chocolate shavings for garnish (optional)
Instructions
- Melt the dark chocolate using a double boiler or microwave, stirring until smooth. Set aside to cool.
- In a chilled bowl, whip the heavy cream until soft peaks form. Keep refrigerated.
- In a separate bowl, whisk together egg yolks and sugar until pale and creamy. Fold in melted chocolate and vanilla if using.
- Beat egg whites until stiff peaks form. Gently fold into the chocolate mixture.
- Fold in the whipped cream carefully until combined, forming a light mousse.
- Spoon the mousse into dessert cups, smoothing the tops. Refrigerate for at least 2 hours to set.
- Just before serving, top each cup with salted caramel, sprinkle with sea salt, and garnish with chocolate shavings or cookie crumbs as desired.
Notes
- Ensure the bowl and beaters are clean and dry for perfect whipping of cream and egg whites.
- Chill the dessert cups before filling for a better presentation and texture.
- Store assembled mousse in an airtight container in the refrigerator and add caramel topping just before serving to prevent sogginess.
- For a dairy-free version, substitute heavy cream with coconut whipped cream.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake, Cold Preparation
- Cuisine: French-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg