Chocolate Caramel Mousse Recipes

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CHOCOLATE-CARAMEL MOUSSE PARFAITS



Chocolate-Caramel Mousse Parfaits image

Our home economist came up this tempting dessert that only requires three ingredients. The contrasting layers look lovely in tall, clear glasses.

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 6 servings.

Number Of Ingredients 3

4 cups heavy whipping cream, divided
5 ounces semisweet chocolate, chopped
1/3 cup caramel ice cream topping

Steps:

  • For chocolate mousse, heat 2 cups cream in a small heavy saucepan over medium heat until it begins to simmer, about 180°. Remove from the heat; whisk in chocolate until smooth. Transfer to a bowl; refrigerate until chilled. Beat until soft peaks form., For caramel mousse, beat remaining cream in a large bowl until it begins to thicken. Add caramel topping; beat until soft peaks form., Spoon 3 tablespoons chocolate mousse into six parfait glasses; top with 3 tablespoons caramel mousse. Repeat layers. Refrigerate until serving.

Nutrition Facts : Calories 711 calories, Fat 66g fat (41g saturated fat), Cholesterol 218mg cholesterol, Sodium 124mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE CARAMEL MOUSSE



Chocolate Caramel Mousse image

You can look at this as chocolate mousse stiffened by caramel or as a perfect caramel enriched by chocolate. Either way it is so rich, thick, gooey and creamy, so childish in a way, that it almost requires something completely sophisticated to offset it. Orange confit perhaps. Of course it can be eaten by itself, too.

Provided by Mark Bittman

Categories     custards and puddings, dessert

Time 4h45m

Yield 16 servings

Number Of Ingredients 4

1 cup sugar
5 tablespoons butter, cut into bits
3 cups heavy cream
8 ounces high quality unsweetened or bittersweet chocolate chips or chunks, about 1 1/2 cups

Steps:

  • Put sugar in a heavy pan, and turn heat to medium. When sugar warms and begins to liquefy, add 1/2 cup water. Cook, stirring occasionally with a wooden spoon, until mixture bubbles, then becomes foamy, then dry again. Keep cooking until it liquefies again, stirring often and breaking up any chunks that form. When it is all dissolved and brown, remove from heat, and stir in butter a bit at a time. Standing back to avoid spattering, add 1 cup cream, then stir until blended. Let sit until cool enough to touch.
  • Meanwhile beat remaining cream until it holds soft peaks; refrigerate. Melt chocolate over very low heat or in a double boiler or microwave.
  • Mix melted chocolate into caramel. Add 1/3 of the whipped cream to caramel, and stir to combine. Add remaining whipped cream and gently fold, just until combined. Pour into a bowl and refrigerate until set, about 4 hours.
  • Scoop mousse with a spoon dipped in a hot water. Serve alongside a piece of orange confit.

Nutrition Facts : @context http, Calories 302, UnsaturatedFat 8 grams, Carbohydrate 23 grams, Fat 24 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 15 grams, Sodium 19 milligrams, Sugar 21 grams, TransFat 0 grams

CHOCOLATE-CARAMEL DOMES



Chocolate-Caramel Domes image

Chocolate lovers rejoice: Underneath these elegant chocolate shells are pillows of rich mousse topped with sweet caramel.

Provided by Food Network Kitchen

Categories     dessert

Time 3h5m

Yield 6 servings

Number Of Ingredients 18

Nonstick cooking spray, for the baking dish
1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons cocoa powder, such as Baker's® 100% Pure Cocoa Powder
1/4 teaspoon baking soda
1/4 teaspoon baking powder
Pinch of kosher salt
2 tablespoons milk
1 tablespoon vegetable oil
1/4 teaspoon pure vanilla extract
1 large egg
1 tablespoon extra-virgin unrefined coconut oil
9 ounces semisweet chocolate, such as Baker's® Semi-Sweet Chocolate Baking Bar, chopped
1 cup heavy cream
One 1/4-ounce package unflavored gelatin
2 tablespoons unsalted butter
1/4 cup caramel sauce
2 ounces semisweet chocolate, such as Baker's® Semi-Sweet Chocolate Baking Bar

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray an 8-inch square glass baking dish with nonstick cooking spray.
  • Whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Whisk in the milk, vegetable oil, vanilla, egg and 1 teaspoon hot water until smooth and combined.
  • Pour into the prepared baking dish and bake until a knife inserted in the center comes out clean, about 20 minutes. Cool for 10 minutes on a wire rack, then flip out onto a cutting board to cool completely, about 20 minutes.
  • Use a 2 1/2-inch round biscuit cutter to cut out 6 circles from the cake (save the scraps for another use); set aside.
  • For the chocolate domes and mousse: Meanwhile, add the coconut oil and 3 ounces of the chocolate to a medium microwave-safe bowl. Microwave in 1-minute intervals, stirring in between each, until the chocolate and coconut oil are melted and the mixture is smooth, about 2 minutes. Pour the chocolate mixture into the cavities of a silicone half-sphere mold with six 3-ounce-capacity cavities and tilt the mold to swirl the chocolate around until each half-sphere is coated entirely (you can also use your finger to swirl the chocolate around). Some chocolate may spill over on top of the mold, which is fine; it will break off when you unmold the domes. Tap out any excess chocolate and freeze until the chocolate is hardened, about 5 minutes.
  • Put 1/4 cup of the cream in a small bowl and stir in the gelatin. Put the butter and remaining 6 ounces chocolate in a medium microwave-safe bowl and microwave in 1-minute intervals, stirring in between each, until the chocolate and butter are melted and the mixture is smooth, about 2 minutes. Stir the gelatin mixture into the chocolate mixture until the gelatin is dissolved. Cool to room temperature, about 10 minutes.
  • Whip the remaining 3/4 cup cream in a large bowl with an electric mixer on medium speed until stiff peaks form, 2 to 3 minutes. Add half of the chocolate-gelatin mixture and continue beating until well combined. Add the remaining chocolate-gelatin mixture and continue beating until no streaks remain.
  • For the filling and topping: Scoop 1/3 cup of the mousse into each chocolate cavity in the half-sphere mold. Using the back of a teaspoon, make a divot in the middle of each portion of chocolate mousse about halfway down. Pour a heaping teaspoon of caramel sauce into each divot. Top each half-sphere with a cake round, pressing down gently into the mousse (use a paper towel to wipe away any mousse that may seep out of the mold). Freeze until the mousse is set, about 1 hour.
  • Gently peel the mold away from each of the half-spheres and place them cake-side down on a serving platter.
  • Use a vegetable peeler to shave 1 tablespoon of chocolate curls from the chocolate. Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Drizzle the melted chocolate over each dome and sprinkle with the chocolate shavings. Serve immediately.

EASY CHOCOLATE MOUSSE



Easy Chocolate Mousse image

Chocolate mousse that tastes like something from a restaurant, with the ease of instant pudding!

Provided by Luna

Categories     Desserts     Mousse Recipes     Chocolate Mousse Recipes

Yield 4

Number Of Ingredients 3

1 (3.9 ounce) package instant chocolate pudding mix
1 ½ cups milk
1 (16 ounce) container frozen whipped topping, thawed

Steps:

  • Prepare the pudding in a large bowl using 1 1/2 cups milk instead of the suggested 2 cups.
  • Fold in the whipped topping until blended. Refrigerate until chilled and serve.

Nutrition Facts : Calories 505.1 calories, Carbohydrate 54.1 g, Cholesterol 7.3 mg, Fat 30.7 g, Fiber 1 g, Protein 5 g, SaturatedFat 25.8 g, Sodium 455.6 mg, Sugar 48.6 g

CHOCOLATE CARAMEL MOUSSE



Chocolate Caramel Mousse image

Make and share this Chocolate Caramel Mousse recipe from Food.com.

Provided by tazdevilfan

Categories     Dessert

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/4 cups sugar
1/2 cup water
3/4 cup heavy cream
4 ounces bittersweet chocolate, finely chopped
2 tablespoons Frangelico (optional)
1 cup heavy cream
berries (to garnish)
chocolate shavings (to garnish)

Steps:

  • In a 3-4 qt saucepan over low heat, stir sugar and water until it looks clear.
  • Increase heat to high and boil without stirring until dark golden brown (about 10 minutes).
  • Occasionally brush sugar crystals down sides of pan with a wet pastry brush.
  • When mixture begins to caramelize around edges of pan, gently swirl pan to ensure even caramelization.
  • Remove from heat and immediately and slowly add 3/4 cup cream (mixture will bubble up).
  • Stir gently until smooth.
  • Let cool 5 minutes and then stir in chocolate until well blended.
  • Transfer mixture to a large bowl and let cool to room temperature (about 1 hour) Stir in Frangelico (if using).
  • In another bowl whip 1 cup of cream to firm peaks.
  • Gently fold 1/3 of cream into the chocolate mixture, then fold in remaining cream until no white streaks remain.
  • Spoon mousse into dessert cups/glasses and chill for 1 hour or up to 1 day.
  • Garnish with berries or chocolate shavings if desired.

SALTED CARAMEL AND MILK CHOCOLATE MOUSSE



Salted Caramel and Milk Chocolate Mousse image

Provided by Christine Muhlke

Categories     easy, quick, dessert

Time 6h15m

Yield Serves 6

Number Of Ingredients 5

1/2 cup granulated sugar
3/4 cup plus 1 1/2 tablespoons heavy whipping cream
2 1/2 tablespoons good-quality salted butter
7 ounces milk chocolate, roughly chopped
3 eggs, separated

Steps:

  • Combine the sugar and 2 tablespoons water in a medium saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. Take off the heat and deglaze with the cream and butter. Add the chocolate, wait for a minute or two for it to melt and mix until smooth. Mix in the egg yolks.
  • Whisk the egg whites until they form firm peaks and then fold into the chocolate mixture. Divide between 6 4-ounce ramekins and chill for at least 6 hours.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 9 grams, Carbohydrate 37 grams, Fat 29 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 18 grams, Sodium 108 milligrams, Sugar 35 grams, TransFat 0 grams

SALTED BUTTER CARAMEL-CHOCOLATE MOUSSE



Salted Butter Caramel-Chocolate Mousse image

Provided by David Lebovitz

Categories     Chocolate     Dessert     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 6

1/2 cup (100g) granulated sugar
3 tablespoons salted butter, cubed
3/4 cup (180ml) heavy cream
6 ounces (170g) bittersweet or semisweet chocolate, chopped
4 large eggs, separated
Rounded 1/4 teaspoon flaky sea salt, preferably fleur de sel

Steps:

  • 1. Spread the sugar evenly over the bottom of a wide saucepan. Heat the sugar over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to very gently drag the liquefied sugar toward the center. Watch carefully, as once the edges start to darken, the sugar is in danger of burning. Continue to cook, stirring very gently, until all the sugar is melted and begins to caramelize.
  • 2. When the caramel is a deep amber color and starts to smoke, wait for a moment for it to smell just slightly burnt, then remove it from the heat and quickly whisk the butter, stirring until melted. Gradually whisk in the cream and stir until the little bits of caramel are completely melted. (A few can be stubborn, so be patient. You can strain the mixture if they simply refuse to budge.)
  • 3. Once smooth, add the chocolate, stirring gently until it's melted and smooth. Scrape the mixture into a large bowl and let it cool to room temperature. Once it's no longer warm, whisk in the egg yolks.
  • 4. In a separate bowl, whip the egg whites until stiff. Fold one-third of the whipped whites into the chocolate mixture, sprinkling in the flaky salt. Fold in the remaining beaten egg whites just until no streaks of white remain. Divide the mousse into serving glasses, or transfer it to a decorative serving bowl, and chill for at least 8 hours. While it might be tempting to serve this with whipped cream, I prefer to serve it pure, straight up with just a spoon.

CARAMEL CHOCOLATE MOUSSE PIE



Caramel Chocolate Mousse Pie image

Busy cooks will love the make-ahead convenience of this no-bake pie. I prepare it the night before I'm expecting company, then garnish just before serving.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 6-8 servings.

Number Of Ingredients 11

1/2 cup chopped pecans, toasted
1 graham cracker crust (9 inches)
7 ounces caramels (about 25)
1/4 cup evaporated milk
1/2 cup milk
20 large marshmallows
1 cup semisweet chocolate chips
3 tablespoons butter, cubed
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
Additional whipped topping, toasted pecan halves and chocolate curls, optional

Steps:

  • Place pecans in crust. In a heavy saucepan over medium heat, cook and stir caramels and evaporated milk until caramels are melted and mixture is smooth. Cool for 10 minutes, stirring several times. Pour over pecans; refrigerate., In a heavy saucepan, combine the milk, marshmallows, chocolate chips and butter; cook and stir over medium heat until marshmallows are melted and mixture is smooth. Remove from the heat; stir in vanilla. Cool to room temperature, stirring several times. Fold in whipped topping. Pour over caramel layer. Cover and refrigerate overnight. Garnish with additional whipped topping, pecans and chocolate curls if desired.

Nutrition Facts : Calories 546 calories, Fat 29g fat (15g saturated fat), Cholesterol 18mg cholesterol, Sodium 251mg sodium, Carbohydrate 70g carbohydrate (53g sugars, Fiber 3g fiber), Protein 5g protein.

EASY CARAMELLO CHOCOLATE MOUSSE



Easy Caramello Chocolate Mousse image

A friend in New Zealand taught me this recipe. It's great because anyone can make it & there are only two ingredients.

Provided by LilKiwiChicken

Categories     Dessert

Time 2h10m

Yield 3 1/2 cups

Number Of Ingredients 2

250 g Cadbury Caramello chocolate bars, broken into squares (I think Hershey make caramello chocolate in the USA)
300 ml whipping cream (unwhipped)

Steps:

  • Melt the chocolate in the top of a double boiler, stirring constantly until there are no lumps.
  • Add 150ml of the cream and stir to combine.
  • Put to one side until the mixture is cool (I have even cheated if I am in a hurry& put this in the fridge/freezer, but just watch it doesn't freeze otherwise it will be ruined).
  • When cool, whip the remaining cream in a bowl.
  • Spoon the chocolate mixture into the whipped cream, and fold until well combined.
  • Cover with plastic wrap and leave in the fridge until set.
  • You can also pour this into individual ramekins if you are having a dinner party, and then garnish with chocolate shavings before serving.
  • This is really quite rich so a little goes a long way.
  • You can also use mint chocolate (with a flowing centre) but the caramello tastes much better.

SALTED CARAMEL DARK CHOCOLATE MOUSSE RECIPE BY TASTY



Salted Caramel Dark Chocolate Mousse Recipe by Tasty image

This smooth and creamy mousse makes a perfect date night dessert, or just a cool and refreshing chocolatey treat. Homemade salted caramel is stirred into melted chocolate, then whipped with egg whites and cream for a fluffy texture with a sweet and salty flavor. Pro-tip: Using chocolate with a higher cocoa content will result in a rich, deep chocolate flavor.

Provided by Tikeyah Whittle

Categories     Desserts

Yield 5 servings

Number Of Ingredients 11

⅔ cup cocoa dark chocolate, chopped
3 large egg whites
¼ cup granulated sugar
1 ¾ cups heavy cream, chilled
½ cup granulated sugar
3 tablespoons unsalted butter, cubed, room temperature
¼ cup heavy cream
½ teaspoon vanilla extract
¼ teaspoon flaky sea salt
whipped cream
dark chocolate, shaved - optional

Steps:

  • Fill a medium saucepan halfway with water and bring to a simmer over medium heat. Set a heatproof bowl on top of the saucepan, making sure the bottom of the bowl is not touching the water. Add the chopped chocolate to the bowl, stirring occasionally with a rubber spatula until completely melted, 3-4 minutes. Turn off the heat and let sit until ready to use.
  • Make the salted caramel: Evenly sprinkle the sugar over the bottom of a small skillet or saucepan and cook over medium heat, swirling the pan occasionally, but not stirring, until it starts to turn amber brown, 10-12 minutes. Add the butter and whisk until incorporated, 1-2 minutes. Slowly drizzle in the heavy cream and whisk to combine. Boil for 1 minute, then remove the pan from the heat. Whisk in the vanilla and flaky salt.
  • Make the mousse: In a medium bowl, whip the egg whites with an electric hand mixer on medium-high speed until foamy, 1-2 minutes. Gradually add the sugar and continue whipping until stiff peaks form, 5-6 minutes.
  • In a separate medium bowl, whip the heavy cream with the hand mixer on medium-high speed until soft peaks form, 4-5 minutes.
  • Add ¼ cup of the salted caramel to the melted chocolate and stir to combine. Reserve remaining salted caramel for garnish. Add the whipped egg whites to the chocolate mixture and gently fold with a rubber spatula to combine. Once the eggs are mostly incorporated, add the whipped cream and fold until fully combined.Cover the bowl with plastic wrap and refrigerate 1-2 hours, until set.
  • To serve, divide the chocolate mousse between small bowls or glasses. Garnish with more whipped cream, a drizzle of salted caramel, and shaved chocolate, if using.

Nutrition Facts : Calories 487 calories, Carbohydrate 34 grams, Fat 38 grams, Fiber 3 grams, Protein 10 grams, Sugar 23 grams

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Method. In a saucepan set over a low heat, make a caramel by slowly dissolving the sugar with 2 tablespoons water. Bring to a slow simmer without stirring. When the …
From bbc.co.uk


CHOCOLATE CARAMEL MOUSSE TART - BAKER STREET SOCIETY
2021-09-22 Place the bowl over a small pot filled with 1-2 inches of simmering water. Stir the chocolate and butter often until fully melted. Remove from heat and stir in the egg yolk. Stir in three-quarters of the caramel sauce (save the remaining caramel for ice cream or some other dessert). Set aside.
From bakerstreetsociety.com


BOURBON CHOCOLATE CARAMEL AND MOUSSE RECIPE - KENTUCKY DERBY
2022-05-07 Set aside and hold at room temp. With a mixer, whip egg whites into soft peaks, gradually adding sugar and continuing to whip until firm. Remove chocolate from the bain marie and using a whisk, fold in the egg whites. When the whites are incorporated, fold in the whipped cream. Cover the mousse and refrigerate for about 1 hour or until it’s set.
From kentuckyderby.com


RECIPES | MY CAKE SCHOOL
Caramel Mousse Filling for Cakes & Cupcakes. Caramel Vanilla Latte Cake Recipe. Carrot Bundt Cake. Carrot Cake ~Doctored Mix Recipe. Carrot Cake-Scratch Recipe! Champagne and Strawberries Cake Recipe. Champagne Pound Cake. Cherry Almond Pound Cake. Cherry Cake {A Scratch Recipe} Cherry Chocolate Chip Cake. Cherry Layer Cake (A Doctored Cake Mix …
From mycakeschool.com


SALTED CARAMEL CHOCOLATE MOUSSE CUPS - YAMMIE'S NOSHERY
2019-02-12 Whisk until well combined. Heat 1 cup cream with the vanilla, and salt in a saucepan over medium heat until very hot (not boiling). Slowly stir at least half of the hot cream into egg yolk mixture (this is so you don't accidentally make scrambled eggs). Now stir the whole egg/milk mixture back into the pot. Cook over low heat about 5 minutes ...
From yammiesnoshery.com


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