Delicious Salted Caramel Chocolate Mousse Cups Recipe | Heavenly Chocolate Dessert Recipe

Looking for a new dessert treat? Well, I've got you covered... Salted Caramel Mousse Cups! These light, airy, chocolate cups are super scrumptious and not challenging to make. You can always use your favorite salted caramel recipe with these. This was a huge hit for my nephew's 16th birthday and I think it will be a huge hit for whatever you make it for. Live, Love, and Eat Sweets! 

Salted Caramel Chocolate Mousse Cups:
Chocolate Cups:
• Cupcake Liners, silicone liners work great but you can use paper ones too. Be careful removing the paper from the chocolate 
• 1.5 -2 cups Chocolate Chips

Chocolate Mousse:
• 4 Egg Yolks
• ¼ cup Sugar
• 2 cups Heavy Cream, separated
• 1 tsp Vanilla Extract 
• ⅛ tsp Salt
• 1 cup Chocolate Chips 

Salted Caramel:
• ½ cup Sugar
• 2 tbsp Light Corn Syrup
• 3 tbsp Salted Butter
• ⅓ cup Heavy Cream
• ¼ tsp Salt
• 1 teaspoon Vanilla

Topping:
• Coarse Salt

Directions:
Making the cups:
1. Melt the chocolate chips for the cups ( 50% power for 30 seconds, stir and repeat until melted).
2. Place cupcake liners into a cupcake tin.
3. Spoon about 1 1/2 tablespoons of melted chocolate into each liner and use a small paintbrush or a small spoon to spread it up the sides, make sure you have a thick coat on the bottoms and sides.
4. Place the cupcake tin in the fridge to harden completely. You can put them in the freezer if your in a hurry. Peel away the liners when ready to use.

Making the Mousse:
1. In a small saucepan whisk the egg yolks together, add the sugar and whisk until well combined.
2. In a medium saucepan heat 1 cup of heavy cream with the vanilla and salt over medium heat until very hot, but not boiling. Slowly stir half of the hot cream into egg yolk mixture and keep stirring so you don't make scrambled eggs. Now stir the egg/cream mixture back into the pot with the rest of the heavy cream.
3. Cook on low heat for about 5 minutes, stirring constantly, until mixture thickens slightly, and reaches 170ºF. Do not let it boil.
4. Remove from heat and stir in chocolate chips until melted.
5. Pour into a container, cover and refrigerate about 1-2 hours or until chilled. You can also throw it in the freezer if you are short on time.
6. Once the mousse mixture is cool, beat the additional cup of cream in chilled bowl with stand or hand mixer on high speed until stiff peaks form. 7. Whisk a spoonful or two of the whipped cream into the chocolate mixture to lighten it up, then fold all of the chocolate whipped cream into the remaining whipped cream.

Making the Salted Caramel:
1. While chocolate is cooling, combine the sugar and corn syrup in a saucepan and cook on medium heat, stirring occasionally.
2. When you see it start to brown you will want stir constantly. Continue cooking and stirring until it reaches a nice dark caramel color.
3. Add the heavy cream and butter, stir until it is all well combined and smooth (it will bubble up so be careful).
4. Add the salt and vanilla. If it is lumpy, return to heat and stir until the lumps melt. Set aside to cool.

Assembling:
1. Spoon some of the caramel into the bottom of each chocolate cup.
2. Pipe or spoon the mousse into each cup.
3. Drizzle the remaining caramel over the tops and sprinkle with the salt.
4. Enjoy right away or refrigerate another 4 hours so that they set and thicken up.
5. Enjoy and Live, Love, and Eat Sweets!

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