A decadent Salted Caramel Mousse that is rich and creamy and easy to make. This caramel mousse recipe uses gelatine and eggs to create a deliciously light and fluffy mousse texture that has a rich caramel flavor with a touch of salt.
Rich & Creamy Salted Caramel Mousse
A mousse is a great make-ahead 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 also always a winner!
The texture and flavor of this caramel mousse is unbeatable. It has a deep caramel flavor combined with a dash of salt to keep the sweetness balanced and to enhance the yummy flavor.
I use my Homemade Salted Caramel Sauce to make this recipe, but store-bought will also work well. This caramel mousse is made with gelatin and egg whites to get a perfect rich, fluffy mousse texture.
Why you will love this caramel mousse recipe
- Can be made ahead. This salted caramel mousse can be made in advance, and the recipe can be doubled if you are serving a crowd.
- Creamy and decadent. This caramel mousse is the perfect sweet treat when you are looking for something indulgent and delicious.
- Satisfying, soft texture. The texture of a mousse is so important and this mousse has an incredibly rich and fluffy texture that will keep you wanting more.
Related Posts: The Creamiest Chocolate Mousse & Homemade Salted Caramel Sauce
Ingredients you'll need:
- Heavy cream. Keep your cream cold for best results.
- Gelatin. This recipe uses sheets of gelatin soaked in cold water to set the mousse.
- Granulated sugar. You could also use castor sugar if you don't have white granulated sugar.
- Egg whites. Use room temperature eggs and be sure to whip them until gentle soft peaks are formed.
- Salted caramel sauce. I use homemade salted caramel sauce to give this mousse a deep caramel flavor. You could use any store-bought salted caramel sauce if preffered.
What are the four basic components of a mousse?
A mousse is traditionally made with a few simple ingredients that make up the key components of the recipe. The four components of a mousse are the base, the aerator, the sweetener, and the thickener.
These mousse components will vary in ratio in different recipes, but they 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. This combination creates a perfect mousse texture with lots of flavor.
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. This means it is extra important to be well prepared to start making the mousse.
You should start off by preparing all the elements that require pre-preparation, such as the whipped cream and the gelatin. Once all the different elements are prepared, all you need to do is gently folding them all together and then allowing the mousse to set.
Whip the heavy cream until soft peaks form and then place in the fridge for later use.
Place the gelatin sheets in a bowl with the cold water to allow them to bloom, about 5 - 10 minutes. Set aside.
Using a clean bowl, use an electric mixer to whisk the egg whites until foamy. Then add the sugar a teaspoon at a time while continusly mixing. Mix until soft peaks form.
Squeeze out the excess water from the bloomed gelatin sheets and place it in a bowl over hot water. Then allow to melt - this should take about 5 minutes. Once melted, stir the salted caramel sauce into the melted gelatin and set aside.
Using a spatula, gently fold the whipped cream, prepared egg whites, and caramel sauce and gelatin mixture together until just combined. Do not overmix.
Divide the mousse mixture between 6 ramekins or serving dishes and place them in the fridge to set. This will take about 4 hours.
Once the mousse has set, enjoy as is or serve with extra salted caramel sauce or berries!
Recipe tips and notes
- An extra dash of salt can be added to the mousse if you feel the sweetness is not balanced and you want to bring out even more of the caramel flavor.
- This mousse recipe can be used as a filling for cakes or as a caramel layer in layered desserts and mousses.
- It is important to note that this recipe does contain raw eggs so be careful with storing it and who you serve it to.
- You can serve this caramel mousse as is, or with extra sauce, freshberries, chopped nuts, chocolate shavings, or just a simple dusting of powdered sugar.
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 mix together the mousse components, the most important thing is to do it as gently as possible with a soft folding motion.
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.
- 220ml Heavy Cream
- 2 Sheets Gelatin
- 1 Cup Cold Water
- 100g Granulated Sugar
- 75g Egg Whites
- 1 Cup Salted Caramel Sauce (I used my homemade Salted Caramel Sauce - link in post)
- Whip the heavy cream until soft peaks form and then place in the fridge for later use.
- Place the gelatin sheets in a bowl with the cold water to allow them to bloom, about 5 - 10 minutes. Set aside.
- Using a clean bowl, use an electric mixer to whisk the egg whites until foamy. Then add the sugar a teaspoon at a time while continuously mixing. Mix until soft peaks form.
- Squeeze out the excess water from the bloomed gelatin sheets and place it in a bowl over hot water. Then allow to melt - this should take about 5 minutes. Once melted, stir the salted caramel sauce into the melted gelatin and set aside.
- Using a spatula, gently fold the whipped cream, prepared egg whites, and the caramel sauce and gelatin mixture together until just combined. Do not overmix.
- Divide the mousse mixture between 6 ramekins or serving dishes and place them in the fridge to set. This will take about 4 hours.
- Once the mousse has set, enjoy it as is or serve with extra salted caramel sauce or berries!
More Salted Caramel Recipes to try out:
- Salted Caramel Chia Pudding
- Layered Gingerbread Cake with Salted Caramel Sauce
- Pear and Salted Caramel Pie
I hope you love this Creamy Salted Caramel Mousse recipe. Follow me on Instagram for even more deliciousness.