Why You’ll Love This Recipe

These mousse cups feature a perfect balance of sweet, salty, and bitter flavors. The salted caramel milk mousse is light and airy, with a smooth, creamy texture, while the coffee-chocolate layer adds a rich, deep flavor that’s sure to please coffee lovers. What’s even better? You can make them in just 20 minutes, and they set in the fridge in a few hours, making them ideal for a last-minute but stunning dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salted Caramel Mousse Layer:

2 cups Darigold Salted Caramel Milk
¼ cup Darigold Salted Caramel Milk (for gelatin)
3 tbsp granulated sugar
4 oz whipped heavy cream or whipped topping
2 ¾ tsp unflavored powdered gelatin
1 tsp vanilla extract

For the Coffee Chocolate Layer:

¼ cup Darigold Salted Caramel Milk
½ tsp unflavored powdered gelatin
1 tbsp cocoa powder (Dutch processed)
1 tsp instant coffee powder or espresso powder
1 tbsp granulated sugar
¼ cup Darigold Salted Caramel Milk (for mixing)
1 tsp vanilla extract

Instructions

How to Make Salted Caramel Coffee Mousse Cups:

Prepare the Salted Caramel Mousse:

Dissolve the gelatin: Pour ¼ cup of Darigold Salted Caramel Milk into a small cup, then add 2 ¾ tsp of unflavored powdered gelatin. Stir and let sit for 2 minutes. After that, microwave for 20 seconds and stir until the gelatin dissolves completely. Make sure not to let it boil.
Combine ingredients: Sieve the gelatin mixture into a larger bowl to ensure smoothness. Add 3 tbsp sugar and 1 tsp vanilla extract to the bowl and stir to combine. While continuously whisking, add 2 cups of Darigold Salted Caramel Milk into the gelatin mixture. If the mixture starts to set, microwave it again for about 10 seconds to warm it up and prevent it from thickening too quickly.
Whip the cream: If using heavy whipping cream, whip 4 oz of cream in a separate container until stiff peaks form. If you prefer whipped topping, this will give the mousse a lighter, fluffier texture.
Combine the mixtures: Gradually add the salted caramel milk mixture into the whipped cream in 3 additions, carefully folding it in between each addition. You should end up with a light, fluffy, but slightly liquid mixture.
Fill the cups: Divide the salted caramel mousse evenly between 6 small 5-6 oz containers. Place them in the freezer for 15 minutes, or in the refrigerator for about 30 minutes, until the mousse is firm enough to handle the next layer without mixing.

Prepare the Coffee Chocolate Layer:

Dissolve the gelatin: In a large cup, combine ¼ cup of Darigold Salted Caramel Milk with ½ tsp unflavored powdered gelatin. Stir and set it aside for 2 minutes. Then, microwave for about 20 seconds to heat through, whisking until the gelatin dissolves completely.
Mix the cocoa and coffee: Add 1 tsp instant coffee powder and 1 tbsp cocoa powder to the gelatin mixture. Whisk until well combined. Then, run the mixture through a sieve to remove any lumps or chunks.
Finish the coffee chocolate mixture: While whisking, add the remaining ¼ cup of Darigold Salted Caramel Milk to the mixture. Next, add 1 tsp vanilla extract and 1 tbsp granulated sugar. Continue to whisk until smooth and well-combined.

Layer the Mousse Cups:

Add the coffee layer: Once the salted caramel mousse has set enough to support the coffee layer, pour the coffee chocolate mixture evenly over the 6 mousse cups.
Chill: Place the filled cups back in the fridge for at least 3-4 hours, or until the layers are fully set and chilled.

Serve:

Garnish and serve: Serve the mousse cups as is, or garnish with white chocolate shavings for an extra touch of elegance.

Servings and Timing

Servings: 6
Prep Time: 20 minutes
Total Time: 20 minutes (plus chilling time)

Variations

Add a crunchy layer: Add a layer of crushed biscuits or cookies at the bottom of each cup for a nice crunch.
Flavor variations: Swap out the coffee for another flavor, such as chocolate or hazelnut, by adjusting the ingredients for the coffee-chocolate layer.
Non-dairy version: Use non-dairy whipped cream and plant-based milk to make a vegan version of this dessert.

Storage

Store the mousse cups in the fridge, covered, for up to 2-3 days. The mousse layers should remain fresh and creamy, but it’s best to eat them within the first few days for optimal flavor and texture.

FAQs

Can I make the mousse cups in advance?

Yes! These mousse cups are perfect for preparing ahead of time. Simply refrigerate them for 3-4 hours or overnight for the best texture.

Can I use regular milk instead of Darigold Salted Caramel Milk?

Yes, but Darigold Salted Caramel Milk adds a special depth of flavor to the mousse. If you use regular milk, you can add extra sugar or caramel syrup to compensate for the sweetness and flavor.

Can I make these mousse cups without gelatin?

Yes, you can substitute the gelatin with agar-agar if you want a vegetarian version, or skip it entirely for a lighter mousse consistency. However, the gelatin helps achieve the mousse’s signature texture.

How do I know when the mousse has set?

The mousse should be firm enough to hold the second layer without mixing into it. It will have a creamy, smooth texture and should be fully set by the time it’s chilled.

Conclusion

Salted Caramel Coffee Mousse Cups are an easy, delicious, and elegant dessert that’s sure to satisfy your sweet cravings. With its rich, creamy layers of salted caramel and coffee-chocolate, this dessert is as decadent as it is impressive. Whether you’re making them for a special occasion or just as a treat for yourself, these mousse cups are the perfect dessert to indulge in!

Salted Caramel Coffee Mousse Cups

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Salted Caramel Coffee Mousse Cups are a quick, easy-to-make indulgence with a salted caramel mousse layer and a rich coffee-chocolate topping. This two-layered dessert is perfect for satisfying your sweet tooth and is sure to impress your guests with minimal effort.

Author: Amy
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 3 hours
Yield: 12 servings
Category: Dessert
Method: Baking
Cuisine: Australian
Diet: Vegetarian

Instructions

Whip the meringue: In a large mixing bowl, combine the egg whites, cream of tartar, and granulated sugar. Whip on high speed for 15-20 minutes, or until the meringue is glossy and has stiff peaks (whichever comes last).
Prep the baking sheet: While the meringue is whipping, preheat your oven to 350°F (175°C). On a piece of parchment paper, trace an 8-inch circle using a pencil. Turn the parchment over and place it on a baking sheet, then set aside.
Transfer the meringue: Once the meringue is ready, transfer it carefully to the traced circle on the parchment paper. Try to keep the meringue within the edges of the circle.
Bake the pavlova: Place the baking sheet in the oven and immediately reduce the heat to 225°F (107°C). Bake for 1 hour. Once done, turn the heat off and let the pavlova cool for 30 minutes inside the oven before removing it. Let it cool completely on a wire rack.
Make the strawberry sauce: While the pavlova is baking, prepare the strawberry sauce. Combine ½ lb of strawberries, 2 ½ tbsp sugar, and 1 tsp lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the strawberries break down and the sauce thickens. Allow it to cool.
Whip the Chantilly cream: In a bowl, combine the heavy whipping cream and vanilla extract. Whip until soft peaks form. Be careful not to over-whip it.
Assemble the pavlova: Once the pavlova has cooled, carefully transfer it to a serving platter. Top with the whipped Chantilly cream, strawberry sauce, and fresh strawberries.
Serve: Slice and serve immediately. Best enjoyed fresh!