Chocolate Caramel Mousse (Print Version)
# Ingredients:
→ Salted Caramel
01 -
1 teaspoon of sea salt
02 -
5 tablespoons of softened unsalted butter
03 -
1 cup of plain granulated sugar
04 -
½ cup of room-temperature heavy cream
05 -
1 teaspoon of vanilla flavoring
→ Chocolate Cake
06 -
1 egg, large
07 -
1 cup of white sugar
08 -
½ teaspoon of regular salt
09 -
¼ cup and 2 tablespoons of cocoa powder, unsweetened
10 -
1 teaspoon of baking soda
11 -
½ cup of vegetable oil
12 -
½ cup of buttermilk
13 -
1 teaspoon of vanilla flavoring
14 -
½ cup of hot brewed coffee
15 -
1 cup of regular-purpose flour
→ Caramel Mousse
16 -
1 cup of cold heavy cream
17 -
½ cup of salted caramel (cooled)
18 -
1 teaspoon of vanilla flavoring
19 -
1 cup of softened cream cheese
→ Topping
20 -
⅓ cup of reserved salted caramel
# Instructions:
01 -
Melt sugar in a sturdy pan over heat, letting it turn a golden caramel color. Carefully whisk in butter and cream, then stir in the vanilla and salt. Chill to thicken.
02 -
Combine all dry items first. Stir in everything wet except the coffee. Add the coffee slowly at the end, and mix. Pour into a springform pan lined with parchment, then bake at 300°F for 25-30 minutes.
03 -
Beat cream until stiff and fluffy with vanilla. In a different bowl, mix together cream cheese and caramel. Gently fold whipped cream into the caramel-cream cheese mix until smooth.
04 -
Spread caramel mousse evenly over your cooled cake layer. Let it chill for at least 6 hours or even overnight to firm up.
05 -
Pour the rest of your caramel over the top of the cake and spread to get even coverage.
# Notes:
01 -
You can save time with premade caramel sauce
02 -
Hot coffee intensifies chocolate richness
03 -
Stores well in the fridge for up to 4 days
04 -
Freeze for a month to enjoy later