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Two Kooks In The Kitchen

Easy to follow, adaptable recipes for the busy home cook.

Home » ALL RECIPES » Dessert Recipes » Chocolate Mousse Dessert with Warm Caramel Sauce

December 18, 2019

Chocolate Mousse Dessert with Warm Caramel Sauce

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Chocolate Mousse Dessert With Warm Caramel Sauce on plate
Chocolate Mousse Dessert With Warm Caramel Sauce on plate p
Chocolate Mousse Dessert With Warm Caramel Sauce on plate pp

Elegant and sinfully rich, this Chocolate Mousse Dessert With Warm Caramel Sauce is simply sensational. Your guests will groan with pleasure.

Frozen Chocolate Coconut Mousse with Warm Caramel Sauce

It’s hard to believe that only 7 ingredients can create such a decadent dessert.  If you want to serve something extra special, this would be a good choice.  I’ve made it many times and every time it gets inhaled. Actually, deep groans of delight is more like it.

I found the recipe in a magazine many years ago (not sure which one) and googled it recently to learn that it was created by the Inn and Spa at Cedar Falls in Logan Ohio.  The chef deserves a lot of credit. The mousse and caramel sauce are not hard to make, but I’m not going to lie – there are several steps and lots of dishes to wash.  Thank you dear husband, my chief dish washer.

This frozen chocolate mousse is rich and creamy. It’s supposed to be eaten partially frozen. The coconut adds texture and flavor, but if you’re not a fan, leave it out. The caramel sauce is to die for. I’ve made it for other desserts like apple cake with caramel sauce or to drizzle over banana bread.  You just want to lick the plate.

A bonus with this dessert is that it’s gluten free and Passover friendly.

How many does this frozen mousse serve? I’d say 15-18 people since it’s almost impossible to eat more than a thin slice at a time because it’s so rich!

Expert Tips On How To Make Mousse

This article on how to make mousse from Food 52 is a good one. Here’s a summary of the key tips as it relates to this recipe:

  1. Have all your ingredients prepped and ready to go. You will need lots of separate bowls.
  2. Follow the instructions in the order given in the recipe.
  3. Make sure the ‘base” – in this recipe, the chocolate – comes to room temperature before adding other ingredients.
  4. Lightly fold in the ‘aerators’ one at a time – in this recipe, whipped cream and whipped egg whites. Work quickly and lightly. Use a rubber spatula and don’t over mix in order to keep the mousse light. Add the aerators a bit at a time (in 3 parts).
  5. The mousse must be refrigerated to set. For this recipe, the mousse sets in the freezer.

Tailor To Your Taste

  • Leave out the coconut if you or your guests don’t like coconut.
  • Instead of warm caramel sauce, you can try a pureed berry sauce.

Make Ahead Chocolate Mousse Dessert with Warm Caramel Sauce

  • The mousse and caramel sauce can be made 2 days ahead according to the original chef. (Honestly, I’ve kept leftovers in the freezer and the caramel sauce in the fridge tightly covered for over a week and they were still sinfully and perfectly good).
chocolate mousse ingredients
chocolate mousse ingredients
Melted chocolate
melt chocolate

add cream and coconut
add cream and coconut
cool and add egg yolks
cool and add egg yolks

whip heavy cream
whip heavy cream
beat egg whites
beat egg whites

fold in whipped cream, then egg whites
fold in whipped cream, then egg whites
pour into spring form pan
pour into spring form pan

caramel sauce ingredients
caramel sauce ingredients
gently boil to light caramel colour
gently boil to light caramel colour

caramel sauce
caramel sauce
frozen chocolate mousse dessert on serving platter with knife cutting through first slice
frozen chocolate mousse

Frozen Chocolate Coconut Mousse with Warm Caramel Sauce

Chocolate Mousse with Warm Caramel Sauce on plate with flower beside it
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Rate this recipe here

5 from 4 votes

Chocolate Mousse Dessert with Warm Caramel Sauce

Elegant and sinfully rich, this Chocolate Mousse Dessert with Warm Caramel Sauce is simply sensational. Your guests will groan with pleasure.
Prep Time30 mins
freezer time6 hrs
Course: Dessert
Cuisine: American
Servings: 16 -18
Author: Cheryl

Equipment

  • Spring form pan 9-10 inch. If you don't have one, use a shallow glass dish.
  • Electric beater or immersion blender to beat whipping cream and egg whites

Ingredients

Mousse

  • 3 cups chocolate chips
  • 2 cups chilled whipping cream (35%), divided
  • 4 large egg yolks
  • 8 large egg whites at room temperature
  • 1 cup sweetened shredded coconut (plus 1/4 cup extra for garnish)

Caramel Sauce

  • 1 1/4 cup white sugar
  • 1/4 cup water
  • 1 cup whipping cream (35%)
  • 1/2 cup (1 stick) unsalted butter, cut into 8 pieces
  • 1 tsp vanilla extract

Instructions

  • MAKE CHOCOLATE MIXTURE: Melt chocolate chips in a medium saucepan over low heat, stirring until smooth. Stir in 1 cup cream and 1 cup grated coconut. Pour into a large bowl and let cool to room temperature. Whisk egg yolks into chocolate mixture.
  • WHIP CREAM: Using an electric mixer or immersion blender, in a separate bowl, beat the chilled whipping cream until soft peaks form. Set aside (place bowl in fridge if possible).
  • BEAT EGG WHITES: Clean and dry the beaters, then in a separate bowl, beat egg whites until stiff but not dry.
  • COMPLETE THE MOUSSE AND FREEZE: Gently fold whipped cream into the chocolate mixture in 2-3 stages. Then gently fold in egg whites. Pour mousse mixture into a 10 inch spring form pan (9 inch will work too) with 2 inch sides. Cover and freeze at least 6 hours or overnight. 
  • MAKE CARAMEL SAUCE: Stir sugar and water over low heat in a medium saucepan until it dissolves (about 5-7 minutes). Increase heat to medium and gently boil WITHOUT STIRRING until the syrup turns a light caramel colour (about 8-9 minutes). Carefully add whipping cream (it will bubble vigorously) and stir until smooth. Remove from heat. Stir in butter and vanilla until smooth. If making a day ahead (or more), cover and refrigerate, then when ready to use, heat on low, stirring frequently until warm. Put sauce in a gravy or coffee thermos if desired to keep warm.
  • TO SERVE: Place mousse in fridge for 30 minutes before serving to soften slightly. Run a sharp knife around the sides, the release the sides of the spring form pan. Place mousse (with bottom of spring form pan) on a serving plate. Sprinkle on coconut for garnish (I like to toast coconut first). Ladle a bit of warm caramel sauce onto plates. Slice mousse into thin wedges (it's very rich so keep slices thin!). Drizzle on a bit more sauce you like. Dig in!

Notes

Make Ahead: The mousse and caramel sauce can be made 2 days ahead. (Honestly, I've kept leftovers in the freezer and the caramel sauce in the fridge tightly covered for over a week and they were still sinfully good).
Tried this recipe?We'd love you to rate it above under 'rate this recipe' or in the comment section below. Thanks!

This recipe has been updated with new information and tweaked pictures.

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Filed Under: ALL RECIPES, Dessert Recipes, Make Ahead Recipes, Vegetarian Recipes Tagged With: chocolate mousse dessert, dinner party desserts, gluten free dessert, Passover dessert

Reader Interactions

Comments

  1. Judi says

    December 21, 2019 at 4:50 pm

    5 stars
    I’m rating this 5 stars even though I have yet to make it. It looks amazing and your directions great.
    My only issue is that I was not around to be a “taster” but I expect you had many willing volunteers!

    Reply
    • Cheryl says

      December 21, 2019 at 9:25 pm

      I promise to use more testers next time Judi!?

      Reply

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Two Kooks, Cheryl and Jenna

Cheryl and Jenna

Two Kooks, Cheryl and Jenna

We're Two Kooks (mom and daughter) sharing recipes and tips for the busy home cook that are researched and tested, adaptable to your taste, easy to follow and delish. Check us out! Read More…

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