A decadent Salted Caramel Mousse recipe that is super creamy and easy to make. This recipe uses gelatine and eggs to create the perfect fluffy mousse texture and has a rich caramel flavor with a touch of salt.
Why you will love this caramel mousse recipe
A mousse is a great dessert option when you need something rich and decadent, but still easy to make. This caramel mousse recipe is exactly that. (I also have a great Chocolate Mousse recipe that is always a winner). The texture and richness of mousse is unbeatable, and when it is combined with a deep caramel flavor it is simply the best. I used my Homemade Salted Caramel Sauce for this recipe, but store-bought will work just as well. This caramel mousse is made with gelatin and egg whites to get a perfectly light fluffy texture.
Related Post: The Creamiest Chocolate Mousse & Homemade Salted Caramel Sauce
What are the four basic components of a mousse?
A mousse is normally made with just a few ingredients that make up the key components to the recipe. The four components are: the base, the aerator, the sweetener, and the thickener. These components will vary in ratio in different recipes but are all crucial in achieving a creamy fluffy mousse.
For this salted caramel mousse, the base is the salted caramel sauce, the aerator is the egg whites, the sweetener is the granulated sugar, and the thickener is the gelatin.
How to make salted caramel mousse with gelatin
Although there aren't a lot of ingredients or steps to this mousse recipe, it is dealing with time-and temperature-sensitive ingredients which means it is extra important to be prepared. You should start off by preparing all the elements that require preparation, such as the whipped cream and the gelatin. Then it is all about gently mixing the elements together.
The step-by-step instructions are as follows:
- Whip the heavy cream until soft peaks form and then place in the fridge.
- Place the gelatin sheets in a bowl with the cold water to allow them to bloom (about 5 - 10 minutes).
- Using a clean bowl, whisk the egg whites until foamy, then add in the sugar and continue to whisk until soft peaks form.
- Once you have whipped the egg whites, squeeze out the excess water from the bloomed gelatin sheets and place it in a bowl over hot water. Allow to melt, about 5 minutes.
- Once melted, stir the gelatin into the salted caramel sauce and set aside.
- Using a spatula, gently fold the cream, egg whites, and caramel sauce together until just combined.
- Divide the mixture between 6 ramekins or serving dishes and place in the fridge to set (This will take about 4 hours).
- Serve with extra salted caramel sauce and enjoy!
Why do you have to mix mousse gently?
Keeping the most amount of air in your mousse is key to achieving an airy, light, fluffy mousse. When you fold in the airy foams the main trick is to do it as gently as possible. You do not want to lose all the air when mixing all the mousse elements together. This is why it is best to use a gentle folding action with a spatula to mix your mousse together.
Recipe tips and tricks
- An extra dash of salt can be added to the mousse if you feel the sweetness is not balanced and want to bring out the caramel flavor even more.
- This mousse recipe can be used as a filling for a caramel mousse cake.
- Note that this recipe does contains raw eggs
More salted caramel recipes to try
- salted caramel chia pudding
- salted caramel donuts
- Fudgy Salted Caramel Brownies
- Layered Gingerbread Cake with Salted Caramel Sauce
- Pear and Salted Caramel Pie
Creamy Salted Caramel Mousse
- 220 ml Heavy Cream
- 2 Sheets Gelatin
- 1 Cup Cold Water
- 100 g Sugar
- 75 g Egg Whites
- 1 Cup Salted Caramel Sauce (I used my homemade Salted Caramel Sauce)
- Whip the cream until soft peaks form and place in the fridge.
- Place the gelatin sheets in a bowl with the cold water to allow them to bloom (about 5-10min)
- Using a clean bowl and whisk attachment, whisk the egg whites until foamy, then add in the sugar and continue to whisk until soft peaks form.
- Meanwhile, squeeze out the excess water from the gelatin sheets and place it in a bowl over hot water. Allow it to stand for 5min or until melted.
- Stir the melted gelatin into the salted caramel sauce and set aside.
- Using a spatula, fold the cream, egg white and caramel sauce together until combined.
- Divide the mixture between 6 ramekins and place in the fridge to set (about 4 hours).
- Serve with extra salted caramel sauce.
I hope you love this creamy salted caramel mousse recipe. Follow me on Instagram for even more deliciousness.