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Chocolate & Caramel Mousse

August 27, 2025
|By Matt Adlard
Chocolate & Caramel Mousse

Chocolate & Caramel Mousse


DifficultyBeginnerYields6 Servings

A huge trend right now is tableside desserts, and this tableside chocolate & caramel mousse is one you need to serve at your next dinner party. 

Made in a deep dish, with a layer of salted caramel and then a light and airy chocolate mousse, it is simple to pull together and will be a guaranteed crowd pleaser. 

Once chilled, scoop it straight from the dish at the table, or just grab some spoons and dive in! This will serve 4-6, depending on how hungry you are. 

 


 

Ingredients

Salted Caramel
 80 g Caster/White sugar
 135 g Glucose SyrupDivided (90g + 45g)
 175 g Double/Heavy Cream
 45 g Whole Milk
 60 g Unsalted Butter
 2 g Salt
Chocolate Mousse
 285 g Whole Milk
 400 g 55% Dark ChocolateChopped
 500 g Cream38-48% Fat
 Flaky Salt
Equipment
 6.5"x3.5" Round Dish

Method

Salted Caramel
1

Into a small saucepan, add 45g of glucose syrup, cream and the milk. Place this over a medium low heat, stirring occasionally until it is steaming.

 

2

In the meantime, add the remaining glucose syrup and sugar into a medium saucepan. Place this over a medium heat without stirring it. 

3

Once the mixture is bubbling and has turned a light golden colour, you can stir it with a spatula. Continue cooking it until it reaches a deep dark caramel. 

4

Immediately pour in the warm milk mixture - be careful as it will bubble violently. 

5

Add in the butter and salt, and whisk it over a medium heat for 1 minute.

 

6

Transfer the mixture to a tall measuring jug and blend it for 30 seconds with a hand blender. Taste the mixture to see if it needs more salt (it's hot so don't burn your tongue!).

7

Pour the caramel into the base of your serving dish, leaving a little leftover to pipe as a decoration (just keep this covered at room temperature). Set this in the fridge for 1 hour uncovered. 

Chocolate Mousse
8

Add the chocolate to a tall measuring jug and set it to one side.

9

Heat the milk in a saucepan until it is steaming and then pour it over the chocolate. Let it sit for 2 minutes 

10

Blend the mixture with a hand blender until smooth. Transfer it to a large bowl. 

11

Whisk the cream to a medium peak, then whisk it through the chocolate base in 3 parts, until you have a smooth mousse. Fold through a pinch of flaky salt. Depending on the fat percentage of your cream your mousse may be slightly thicker or thinner. 

12

Remove your serving dish from the fridge and pour the chocolate mousse in, filling it right to the top. Transfer it to the fridge to chill for 6 hours or overnight. If you have any spare mousse, just fill up some ramekins! 

13

Once chilled, leave it at room temperature for 20 minutes before serving as this will lighten the texture slightly. 

14

Finish with a drizzle of caramel and a pinch of flaky salt. Serve immediately. 

Ingredients

Salted Caramel
 80 g Caster/White sugar
 135 g Glucose SyrupDivided (90g + 45g)
 175 g Double/Heavy Cream
 45 g Whole Milk
 60 g Unsalted Butter
 2 g Salt
Chocolate Mousse
 285 g Whole Milk
 400 g 55% Dark ChocolateChopped
 500 g Cream38-48% Fat
 Flaky Salt
Equipment
 6.5"x3.5" Round Dish
Chocolate & Caramel Mousse
IngredientsDirections
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