Salted Caramel Coffee Mousse Cups
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.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 3 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Vegetarian
Ingredients
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
- 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!
Notes
If desired, add a mix of berries or citrus zest to enhance the flavor.
Serve immediately after assembling as the meringue may soften over time.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 32g
- Sodium: 37mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 41mg
