Chocolate Mousse with Caramel


A rich and creamy chocolate mousse that melts in your mouth. Chocolate mousse is a classic for a reason!

This version has been given a twist with sea salt and caramel. If you prefer a traditional chocolate mousse, just omit the caramel extract and caramel sauce from the recipe.

With temperature control, it’s easy to melt the chocolate directly in the pot without it burning, so you can avoid the hassle of a water bath. Plus, you’ll also ensure that the chocolate is at the perfect temperature to melt the gelatin.


Chocolate Mousse with Caramel

2 pcs. Leaf gelatin

175 gram Chopped dark chocolate

3.5 dl Heavy cream 38%

pinch Sea salt

1 tbsp. Caramel extract (can be omitted)

1 pcs. Pasteurised egg white

2 pcs. Pasteurised egg yolk

50 gram Sugar

Caramel sauce (can be omitted)


1 dl Heavy cream 38%

Caramel sauce (can be omitted)

Almond flakes


Soften the gelatin

Soak the gelatin leaves in cold water for about 10 minutes, until soft.

Make the chocolate mousse

Chop the chocolate and add it to a saucepan with ½ dl of the heavy cream and sea salt. Set the temperature to 50ºC. Stir the mixture occasionally until the chocolate is melted.

Squeeze the water out of the leaf gelatin and add the gelatin and caramel extract to the warm chocolate mixture. Stir until the gelatin has melted. Set aside.

Beat the egg white until airy and firm.

Whip the remaining whipping cream (3 dl) until soft peaks form.

Beat the egg yolks and sugar until light and thick. Stir the chocolate mixture into the egg yolk mixture a little at a time.

Take a few spoonfuls of the whipped cream and fold it into the chocolate-egg yolk mixture. Then fold in the rest of the whipped cream. Fold the beaten egg white into the mousse until smooth.

Divide into individual glasses

Add a little caramel sauce to the bottom of 6 serving glasses. Divide the mousse between the glasses – this is easiest to do with a piping bag or ziplock bag.

Refrigerate at least 2 hours prior to serving. You can make the mousse the day before serving.


Whisk the heavy cream to firm peaks, add it to a piping bag with a star nozzle. Pipe small dots of whipped cream on each portion.

Decorate with a drizzle of caramel sauce and a sprinkle of almond flakes.


If you prefer a classic chocolate mousse, then omit the caramel extract and the caramel sauce on the bottom of the glasses.