I love the flavor of caramel, and when I made this mousse, I found myself cleaning the bowl and licking the spatula. It has just what I want in caramel mousse—a rich, deep caramel flavor and a velvety, creamy texture.–Carole Bloom
LC Anything More? Note
Is there anything more you could want from a mousse than being rich, velvety, and creamy? Well, if you thrill to a contrast in textures, you could want the juxtaposition of all that loveliness with the crunch of something delicate yet bold. If that just made your heart skip a beat, take a look at the variation beneath the recipe.
Special Equipment: Pastry brush; six 2-ounce mini martini glasses or bowls
Creamy Caramel Mousse
- Quick Glance
- 30 M
- 2 H, 30 M
- Serves 6
- 1 cup heavy cream
- 1/4 cup (1 1/2 ounces) granulated sugar
- 1/4 cup (1 1/2 ounces) firmly packed light brown sugar
- 2 tablespoons water
- 1 teaspoon honey
- 1/2 teaspoon vanilla paste
- 1 ounce (2 tablespoons, 1/4 stick) unsalted butter, softened
- 1. In a small saucepan over medium heat, bring 1/3 cup cream to a gentle boil.
- 2. Meanwhile, heat the granulated sugar, brown sugar, water, honey, and vanilla paste in a 2-quart heavy-duty saucepan over high heat, without stirring, until the mixture comes to a boil. Brush the pan with a damp pastry brush at the point where the sugar syrup meets the sides of the pan to prevent the sugars from crystallizing twice as the mixture is heating. Cook the mixture, without stirring, until it turns amber colored, about 6 minutes.
- 3. Reduce the heat under the caramel to medium. Slowly and carefully add the hot cream to the caramel, stirring constantly with a long-handled, heat-resistant spatula or spoon. Beware, as the cream will bubble and foam. Continue to stir until you’re certain there are no lumps. Remove the saucepan from the heat, add the butter, and stir until it’s completely melted.
- 4. Transfer the caramel sauce to a 2-quart bowl and let cool to room temperature. Cover tightly with plastic wrap and refrigerate until the sauce is cool but still stirrable, 1 to 2 hours.
- 5. In a stand mixer with the wire whip attachment or in a large bowl using a hand-held mixer on medium speed, whip the remaining 2/3 cup cream until it holds soft peaks. Set aside 1/3 cup whipped cream and fold the remaining whipped cream into the chilled caramel sauce in 3 additions. Use a large ice cream scoop or spoon to fill each mini martini glass or bowl with the mousse. Cover the glasses or bowls loosely with waxed paper, then tightly wrap with plastic wrap and chill for at least 2 hours and up to 24 hours before serving.
- 6. Just before serving, fit a 12- or 14-inch pastry bag with a large open star tip and fill the bag with the remaining 1/3 cup whipped cream. Pipe a rosette or star of whipped cream on top of each mousse.
- Creamy Caramel Mousse In A Tuile
- For a fancier plating, pipe the mousse into tuile cookie cups just before serving.