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.

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).

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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

1x2x3x

Author: Cheryl

Cook ModePrevent your screen from going dark

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 teaspoon 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).

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

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