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.

Caramel and Chocolate Pecan Bars

Caramel and Chocolate Pecan Bars
Addictive you won’t be able to stop at one.
Serves: 36 bars
Prep time: 
Cook time: 
Total time: 
  • For the crust:
  • 2 cups all-purpose flour
  • 1 cup firmly packed brown sugar
  • ½ cup unsalted butter, softened
  • 1 cup pecan halves
  • For the Caramel
  • ⅔ cup unsalted butter
  • ½ cup firmly packed brown sugar
  • For the topping:
  • 1 cup semisweet chocolate chips
  1. To make the crust:
  2. Combine flour, brown sugar, and butter, beating at medium speed with an electric mixer until the mixture resembles fine crumbs.
  3. Press onto bottom of ungreased 9″x 13″x 2" baking pan.
  4. Place pecans evenly over top of crust.
  5. To make the topping:
  6. Preheat oven to 350°.
  7. Combine butter and brown sugar in saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil. Continue stirring and allow mixture to boil for 1 minute. Pour evenly over crust and pecans.
  8. Bake 18-22 minutes, until caramel layer is bubbly. Be sure not to overbake.
  9. Remove from oven.
  10. Sprinkle with chocolate chips and allow to melt slightly. Swirl chocolate chips over the crust. Cool completely before cutting into bars.
For variety add a pinch of salt and 1 tsp of vanilla to the crust . To lessen the calories you could substitute Splenda brown sugar and sugar free chocolate.


Amazing Caramel Sauce

Amazing Caramel Sauce
Serves: 1½ cups
  • 1 cup packed brown sugar (I use light brown or golden)
  • ½ cup heavy cream
  • 4 tablespoons butter
  • Pinch of sea salt
  • 1 tablespoon vanilla extract
  1. Melt butter in pot, mix in brown sugar, cream and salt.
  2. Cook over medium-low heat and whisk gently
  3. for about 7 minutes or longer if you doubled.
  4. I remove the pot from the heat, add vanilla and return to
  5. cook for another minute or so to thicken a bit more.
  6. Take it off the stove and pour into a jar then pop it into the
  7. fridge


Mini Pear Cheesecakes with Caramel Drizzle

Mini Pear Cheesecakes with Caramel Drizzle
This caramel-topped cheesecake is a divine way to savor the goodness of cream cheese and Pears
Serves: 12 mini cheesecakes
Prep time: 
Cook time: 
Total time: 
  • 1 package (8 oz.) Cream cheese, softened
  • 1 Egg
  • 1 tsp. Vanilla
  • 1 tsp. Cinnamon
  • ¼ cup Sugar
  • ½ cup Pear, pureed
  • 1 cup Crushed Nilla Wafers or Graham Crackers
  • 3-4 Tbsp. Butter, melted
  • 3 Tbsp. Brown Sugar
  • Jar of Caramel sauce
  1. Preheat oven to 375 degrees. In a stand mixer, beat cream cheese until smooth. Scrape down sides and beat in egg. Mix in vanilla, sugar, cinnamon and pear. Set aside.
  2. In small bowl, mix together crackers or wafers, butter and brown sugar. Divide evenly and press into the bottom of a mini-cheesecake tin. Press the cookie mix into the bottom of each cheesecake mold and about ⅓ of the way up the sides. Fill each cup with cheesecake batter. Bake for about 14-18 minutes or until a toothpick inserted into the middle comes out clean. Remove from oven and allow to cool on a wire rack. Gently remove cheesecakes from the cheesecake tin.
  3. Place in fridge to finish chilling and then serve with caramel sauce drizzled over the top.
If you are using small tart tin pan it will make 24 mini bites.

Can use artificial sugar like Splenda and low fat cream cheese for less calories.
Canned pears drained and dried then pureed can also be used.
I found that I needed to double this recipe as these little mini bites disappeared quickly.


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