If you're a dessert lover, this Salted Caramel Mousse is about to become your new favourite indulgence. It's luxuriously smooth, delightfully airy, and has that perfect balance of sweet and salty. Whether you're serving it at a dinner party, making a treat for a cosy night in, or simply craving something decadent, this mousse ticks all the boxes. The best part? It's deceptively easy to make, with just a handful of ingredients.
Salted caramel is one of those timeless flavours—rich, buttery caramel enhanced with a touch of sea salt for contrast. This mousse captures all those classic elements in a light, fluffy dessert that feels both sophisticated and comforting. Each bite is a velvety blend of sweet, creamy caramel and just the right amount of salt to elevate the flavour.
Why You'll Love This Recipe
- Rich and Creamy – The combination of double cream and caramel creates a melt-in-the-mouth texture.
- Perfectly Balanced – Sweet caramel meets a touch of sea salt for that irresistible flavour contrast.
- Great for Special Occasions – Whether it’s Christmas, Valentine’s Day, or a fancy dinner party, this dessert always impresses.
- Make-Ahead Friendly – Prepare in advance and chill for stress-free entertaining.
- Restaurant-Quality at Home – No need for expensive desserts when you can make this in your own kitchen!
- Only a Few Ingredients – Simple, accessible, and delicious.
- Minimal Cooking Required – No baking involved, making it an easy choice
Ingredients
Here's what you'll need to create this indulgent mousse.
- Caster sugar – For making the rich, golden caramel base.
- Water – Helps dissolve the sugar evenly.
- Unsalted butter – Adds richness and depth to the caramel.
- Double cream – The key to achieving that silky-smooth texture.
- Sea salt – Enhances the caramel's flavour, creating that signature sweet-salty taste.
- Egg yolks – Contribute to the mousse’s creamy consistency.
- Egg whites – Whipped to soft peaks for an airy, light texture.
See recipe card for quantities.
Instructions
- In a heavy-based saucepan, heat the caster sugar and water over medium heat. Do not stir—just swirl the pan occasionally.
- Once the sugar turns deep amber (about 4-5 minutes), remove it from heat.
- Carefully whisk in the butter and double cream (it will bubble up!).
- Stir in the sea salt and let cool slightly.
- Hint: If your caramel starts to crystallise, add a tablespoon of water and gently reheat until smooth.
- In a bowl, whisk the egg yolks with 1 tablespoon caster sugar until pale.
- Slowly pour in the cooled caramel, whisking continuously. Set aside.
- In a separate bowl, whisk the egg whites until soft peaks form, then add the remaining 1 tablespoon caster sugar and whisk until stiff peaks form.
- In another bowl, whip the double cream until soft peaks form. Spoon into serving glasses and chill for at least 2 hours until set.
- Garnish with a sprinkle of sea salt or a drizzle of caramel.
Common Mistakes & How to Avoid Them
- Overcooking the caramel: If the caramel goes too dark, it can turn bitter. Watch closely!
- Not cooling the caramel enough before adding egg yolks: If it’s too hot, it can scramble the eggs.
- Not whipping the egg whites enough: Under-whipped whites won’t hold structure, making the mousse dense.
Substitutions and variations
- Dairy-Free? Swap out double cream and butter for plant-based alternatives like coconut cream and vegan butter.
- Egg-Free? Replace egg whites with aquafaba (chickpea brine) whipped to soft peaks.
- Extra Indulgent? Top with chocolate shavings or a dollop of whipped cream.
- Nutty Twist? Sprinkle crushed toasted almonds or hazelnuts on top.
- Spicy Caramel? Add a pinch of cinnamon or chili powder for an unexpected kick.
Equipment
- Heavy-based saucepan – For even caramelisation.
- Electric whisk – For whipping egg whites and cream to perfection.
- Mixing bowls – To combine different elements.
- Serving glasses – To present your mousse beautifully.
Storage
- Store in the fridge for up to 3 days.
- Not suitable for freezing, as the texture may become grainy.
- Perfect for making ahead—just chill until ready to serve!
Top Tip
For an extra silky-smooth mousse, make sure your caramel is completely cooled before folding it into the egg yolks. This prevents curdling and keeps the mousse airy.
FAQ
Yes, you can use a high-quality dulce de leche or ready-made salted caramel sauce if you're short on time. However, homemade caramel provides the best depth of flavour.
It will stay fresh for up to 3 days when stored in an airtight container in the refrigerator.
No, freezing is not recommended as it affects the airy texture, making it grainy when thawed.
If your caramel starts to crystallise, simply add 1 tablespoon of water and reheat it gently, swirling the pan until smooth.
It pairs wonderfully with fresh berries, shortbread biscuits, or a drizzle of melted dark chocolate for an extra indulgence.
Related
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📖 Recipe
Salted Caramel Mousse
Ingredients
- 100 g (⅓ cup plus 2 tbsp) caster sugar
- 2 tablespoon water
- 25 g (¼ stick) unsalted butter
- 100 ml (⅓ cup plus 1 tbsp) double cream
- ½ teaspoon sea salt
- 2 large egg yolks
- 2 large egg whites
- 2 tablespoon caster sugar
- 200 ml (¾ cup plus 1 tbsp) double cream whipped
Instructions
Make the Salted Caramel
- In a heavy-based saucepan, heat the sugar and water over medium heat. Do not stir—just swirl the pan occasionally.
- Once the sugar turns a deep amber colour (about 4-5 minutes), remove from heat.
- Carefully whisk in the butter and double cream (it will bubble up).
- Stir in the sea salt and let cool slightly.
Prepare the Mousse
- In a bowl, whisk the egg yolks with 1 tablespoon of caster sugar until pale.
- Slowly pour in the slightly cooled caramel, whisking continuously. Set aside.
- In a separate bowl, whisk the egg whites until soft peaks form, then add the remaining 1 tablespoon caster sugar and whisk until stiff peaks form.
- In another bowl, whip the double cream until soft peaks form.
Assemble the Mousse
- Gently fold the whipped cream into the caramel mixture.
- Carefully fold in the beaten egg whites, keeping as much air as possible.
Chill & Serve
- Spoon into serving glasses and chill for at least 2 hours until set.
- Garnish with extra sea salt, caramel drizzle, or chocolate shavings.
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