caramel mousse

June 18th, 2010

Sometimes I’m in the mood for something classic and easy for dessert, and sometimes I want something a little fancier.  Mousse is one of those recipes that’s right in the middle — classic enough for the pickiest eater, fancy enough for the chic-est dinner party, and easy enough for a novice cook to master.

But I already have a great recipe for chocolate mousse, and this time I wanted something a little different.  When I thought back to the flavors I really love, caramel immediately jumped to mind, and I wanted to see if I could use this old recipe for caramel syrup in a new way.

And, to my infinite relief, it worked.  This was light and airy and had that perfect mousse sweetness.  I’m definitely going to be experimenting more with this recipe — particularly because make-ahead desserts are a lifesaver when you’re feeding a group.  If you have a group of big sweet-tooths coming round this weekend, definitely whip this up!

caramel mousse recipe

1 cup heavy cream
1/3 cup sugar
1 vanilla bean, seeds scraped out
1/4 cup caramel syrup at room temperature


Whip the seeds of the vanilla bean and heavy cream in the bowl of an electric mixer until the cream holds soft peaks.  Fold the caramel syrup into the whipped cream gently, until evenly combined.  Scoop the mousse into individual ramekins or small bowls, cover with plastic wrap, and refrigerate to chill for at least 2 hours.  Serve with chocolate shavings as a garnish, or drizzled with additional caramel sauce.

Serves 6.

Tags: desserts · food

12 responses so far ↓

  • 1 Kitt // Jun 18, 2010 at 5:41 am

    Oooh, delish. I would have to use very very small dishes for this. Espresso cups might work nicely.

    Let’s hear it for innovation!

  • 2 Gabby / Gypsy*Diaries // Jun 18, 2010 at 5:46 am

    Ahhhh… I have to go eat something… this is TORTURE!!! 😀
    Happy weekend sweetie!

  • 3 Tweets that mention caramel mousse | Sugarlaws -- // Jun 18, 2010 at 5:56 am

    […] This post was mentioned on Twitter by Recipes_4_U and sugarlaws, sugarlaws. sugarlaws said: New Recipe! caramel mousse: Sometimes I’m in the mood for something classic and easy for dessert, and sometimes I … […]

  • 4 J.C. // Jun 18, 2010 at 9:31 am

    What’s the 1/3 cup of sugar for; should it go in with the cream and vanilla bean seeds?

  • 5 Joanne // Jun 18, 2010 at 9:39 am

    I love a good mousse but I am way more a caramel fan than a chocolate fan.  This looks absolutely silky smooth delicious.

  • 6 admin // Jun 18, 2010 at 9:47 am

    JC — Yes, include it with the whipped cream!  I’ll fix that tonight.

  • 7 Kristen // Jun 18, 2010 at 12:54 pm


  • 8 Rocker Chic // Jun 19, 2010 at 5:36 am

    I wish I could make this.. it looks GREAT and Yummy.

  • 9 Andrea P // Jun 19, 2010 at 4:21 pm

    I made this using vanilla sugar for the caramel syrup and added a pinch of fine ground kosher salt (put a pinch into a mortar and pestle and grind away). Holy caramels, Batman! This was amazing!

  • 10 Thanksgiving post (way late!) « An Overabundance of Curiosity // Jan 19, 2012 at 3:08 am

    […] for various events by that point, so I just couldn’t bring myself to do another pie) I made caramel mousse, which was amazing. Twister devoured the leftovers. Fine by me, because I would have eaten it if […]

  • 11 Nothing to Trifle With | Between City Limits // Aug 13, 2012 at 9:41 pm

    […] really find one. They all seemed really complicated and not very caramel-y. I did find this one that was fairly simple. I can’t bring myself to spend $15 on a vanilla bean, so I used a […]

  • 12 recipe: caramel sandwich cookies | // Mar 10, 2014 at 4:40 pm

    […] face it: I’m a little obsessed.  On this site, I’ve made homemade caramel sauce, caramel mousse, caramel fudge cookies, caramel syrup, caramel cupcakes, marshmallow caramel bars, and, of course, […]

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