Caramel Mousse with Sea Salted Caramel Sauce & Chocolate Ganache

Caramel Mousse with Sea Salted Caramel Sauce & Chocolate Ganache
Crushed cookies covered with a layer of salted caramel, topped with a creamy caramel mousse and finished with a rich dark chocolate ganache. Inspired by ®Delici’s Sea Salt Caramel whipped mousse and cookie crumbs Dessert
Recipe type: Dessert
Serves: 16
  • For the Cookie Crust:
  • 1 cup finely crushed chocolate wafer cookie crumbs, about 20 cookies
  • 2 tablespoons butter, melted
  • ⅛ teaspoon sea salt
  • Salted Caramel Sauce:
  • ½ cup Amazing Caramel sauce
  • ⅛-¼ teaspoon coarse sea salt
  • For Caramel Mousse
  • ½ cup warm Amazing Caramel Sauce
  • 2 tsp powdered gelatin
  • 2 tbsp. cold water
  • 2 cups cold heavy (whipping) cream
  • For Chocolate Ganache
  • 4 ounces’ semisweet chocolate, chopped
  • 8 ounces heavy (whipping) cream
  • --------------
  • **Amazing Carmel Sauce (double recipe)
  1. Make the Amazing Carmel Sauce Double the Recipe
  2. For the cookie crumb base
  3. In a small bowl, mix the cookie crumbs, 2 tablespoons butter and ⅛ of a teaspoon of salt. Set aside 2 tablespoons of the mixture in a covered bowl and refrigerate (you will use this for garnish later) Press 1 tablespoon of the crumbs into the bottoms of each of the mini dessert glasses
  4. For the Salted Caramel Sauce:
  5. ½ cup of Amazing Caramel Sauce stir in the ¼ teaspoon of coarse sea salt. Spoon about a tablespoon of sauce in each of the dessert glasses or jars
  6. For the Mousse
  7. Mix gelatin and cold water in a small bowl and set aside to soften for about a minute, then whisk the gelatin mixture into the ½ cup of warm caramel sauce until gelatin completely dissolves add ⅛ to ¼ teaspoon of coarse sea salt. If Caramel mixture is cold, you can warm it up in the microwave for about 30 seconds.
  8. Place 2 cups cream in a large mixing bowl and whisk with an electric mixer on high until it reaches stiff peaks. Add the salted caramel & gelatin mixture sauce to the bowl and gently fold in until combined.
  9. Pour equal amounts into the individual mini dessert glasses. Chill until set, at least, 2 hours. While the mouse is chilling, make the ganache.
  10. For the Chocolate Ganache
  11. Weigh out the amount of chocolate
  12. Pour 8 ounces (about a cup but weigh it as it the weight in proportion to the chocolate that is important) of the whipping cream into a small saucepan and place it over medium-low heat for a few minutes. Keep an eye on the cream — it's not necessary to boil or simmer it. It just needs to get hot. The cream is ready when you can place a finger in it and keep it there for 3 to 4 seconds. Turn off the heat and remove the cream from the stove.
  13. While the cream is heating, chop the chocolate into fine pieces. Can use a small food processor:
  14. Add the chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt.
  15. Stir the mixture: With a spatula or wooden spoon, stir the ganache. At first, it might look spotty and broken but keep stirring until it comes together in a creamy mass.
  16. Chill the ganache until it is thick but still soft, and then beat in a stand mixer or with a hand-held mixer, until the ganache is fluffy and has lightened in color, about 1 or 2 minutes.
This dessert takes a little time and effort to make but so good and totally worth it. Make these either the day before or you can freeze them for up to 3 months.

To make the Amazing Caramel Sauce plus the mouse and ganache, you will need 4 cups of whipping cream.

Make the Amazing Caramel Sauce first as you will need it to cover the cookie crumb base and then flavor the mousse. Make a double batch any leftover caramel sauce can be stored in a jar in the fridge to drizzle over ice-cream apple, cakes, etc.

I used ⅓ cup mini dessert glasses makes 16.


  1. Dianne daniel says

    I am interested in purchasing (2) 6 cups Sea Salt Caramel & need them soon for a family reunion. After purchasing @ Costco I was lead to believe the married your product all the time but found out just today that it’s a seasonal product & won’t return to our local store until November. That stinks. I need these desserts in there cute little glass cups by April. Glass cups to b used on another project. Please advise on how I can get your absolutely delicious product.

    • This is only a recipe site. I also loved those cups at Costco that is why I put together this recipe so that I could make them. They are not to difficult to make although a few steps they can be made ahead of time and frozen.

  2. Where did you get the dessert glasses for this recipe??!

  3. I have a couple of questions. First, you call for putting one tablespoon of the caramel sauce into each of 8 glasses yet you state the recipe makes enough for 16. Wouldn’t 16 glasses require 16 tablespoons or one cup?

    You state that 4 cups of whipping cream are required. Yet, the caramel sauce calls for a half cup, the ganache one cup and the mousse in the ingredient listing calls for 2 cups while in the directions for the mousse, it calls for only 1 1/2 cups. No matter how I add up the cream, it does not come to 4 cups.

    I would really like to make these so I would appreciate your comments. Thank you.

    • Thank you for pointing out the confusion up. I have clarified it better now and should make so much more sense. There was a misprint the number 8 should not have be there as the number of dessert glasses does depend on the size of the mini dessert glasses. I used approximately a 1/3 of cup volume sized glasses and got 16. And a misprint in the directions for the mouse which should have said 2 cups. Cups now add up to 4. Now corrected also I have provided links to the Amazing Carmel Sauce and clarified the directions. Thank you again so much for your input. I love this recipe. I have eaten these while still frozen as I couldn’t wait for them to defrost. It is a great dessert to make ahead.

      • I have made these several times now and they are delicious. I had been buying them at Costco hence I have lots of the jars and they make a perfect dessert. Thank you!

  4. So glad that you enjoyed them.

    • little confusing. when you say 1/8 to 1/4 of whatever ingredient.. is it 1/8, or 1/4? I want to try to make so bad…but a lot of steps and not confident I can do allll this. wish they sold cups year round… gelatin etc is for the white portion of cup? and in beginning with cookie base, you said set bowl aside and then for garnish put on bottom of glass.. that’s a step, not garnish? what is bowl of cookie in fridge for?

      • It is a lot of steps but worth the effort. The choice of 1/8 to 1/4 just means you have to choice of how much salt you wish to add. Some people prefer a lot less salt some more. Either measurement will not affect the outcome of the recipe. Thank you for pointing out the confusion in regards to the cookie crumbs. I have edited the recipe to make it clearer. It just means you will want to save 2 tablespoons of the cookie mixture to use as garnish later. And yes the gelatin is used in the caramel (white) portion of the cup.

  5. I made these salt mousse and the middle part the white with the gelatin turned out real lumpy. Can you tell me what I did wrong? I hate to throw it all out but it’s just not good.. please help.

    • I’m sorry it did not turn out for you. The only thing I could think of is that the gelatin wasn’t first mixed with a little cold water before adding it to the caramel mouse mixture. I love this dessert and have made it often.

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