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slice of chocolate mousse dessert with caramel sauce on plate 1
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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
Cook Time0 mins
freezer time6 hrs
Total Time6 hrs 30 mins
Course: Dessert
Cuisine: American
Servings (change as needed): 16 -18
Author: Cheryl

Ingredients

Mousse

  • 3 cups chocolate chips
  • 2 cups chilled heavy 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 or small 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 cooled 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 small bowl, beat egg whites until stiff peaks form, but not dry.
  • COMPLETE THE MOUSSE AND FREEZE: Gently fold whipped cream into the melted 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 with plastic wrap 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 heat and gently boil WITHOUT STIRRING until the syrup turns a deep amber color (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).
 
Nutrition values are estimates. A bit of an indulgence - never mind!
Calories: 486kcal | Carbohydrates: 43g | Protein: 5g | Fat: 33g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 83mg | Potassium: 84mg | Fiber: 1g | Sugar: 39g | Vitamin A: 974IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg