[{"selector":"#anim-3ae93019-e767-473a-87ba-899949c2da38","keyframes":{"transform":["scale(1)","scale(1.06)","scale(0.994)","scale(1)"],"offset":[0,0.33,0.66,1]},"delay":3000,"duration":1450,"easing":"ease-in-out","fill":"both","iterations":1}] This Caramel Mousse cake recipe makes the perfect light dessert. Rich chocolate cake soaked in a sugar syrup, filled with a a creamy caramel mousse a topped with a chocolate glaze. Let’s get started!

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Lightly whip 3 egg yolks. Set aside.

Heat 1/2 cup granulated sugar over medium heat. Do not stir. Continue heating until it turns an amber color.

Turn heat to low. Add 3 Tbsp butter and 1/2 cup heavy cream and stir until butter melts. Use caution as mixture may sputter! Remove pan from heat.

Add white chocolate and gelatin to the sauce. Stir until both ingredients are fully melted.

Temper eggs by pouring one-half cup of hot caramel sauce into eggs, whisking constantly and rapidly.

Return pan to stovetop over medium heat. Slowly pour tempered eggs into pan whisking constantly. Continue to whisk until sauce thickens (approximately 3 minutes)

Pour the sauce into a heat-proof bowl. Allow to cool at room temperature (approximately 30 - 40 minutes).

Whip 1 1/2 cups heavy cream to medium peaks. Gently fold into the cooled caramel mixture

Place a 1/2" layer of 8" chocolate in a 9" springform pan. Pour mousse over cake. Chill for 2 hours or until set.

click here for printable recipe

After mousse has set, dip an offset spatula in hot water and run around the inside of the cake pan. Loosen springform pan to unmold cake.

Decorate with chocolate glaze, caramel pieces, caramel drizzle, toasted nuts.... anything you like!

Enjoy a slice!

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Caramel Mousse Ingredients

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Sprinkle 2 teaspoons powdered gelatin over 2 tablespoons cold water. Set aside to gel.

Prepare gelatin

Lightly whip 3 egg yolks. Set aside.

Combine Egg Yolks

Heat 1/2 cup granulated sugar over medium heat. Do not stir. Continue heating until it turns an amber color.

Make Caramel

Turn heat to low. Add 3 Tbsp butter and 1/2 cup heavy cream and stir until butter melts. Use caution as mixture may sputter! Remove pan from heat.

Add Butter and Cream

Add white chocolate and gelatin to the sauce. Stir until both ingredients are fully melted.

Add white chocolate and gelatin

Temper eggs by pouring one-half cup of hot caramel sauce into eggs, whisking constantly and rapidly.

Temper Eggs

Return pan to stovetop over medium heat. Slowly pour tempered eggs into pan whisking constantly. Continue to whisk until sauce thickens (approximately 3 minutes)

Add eggs to sauce

Pour the sauce into a heat-proof bowl. Allow to cool at room temperature (approximately 30 - 40 minutes).

Cool caramel

Whip 1 1/2 cups heavy cream to medium peaks. Gently fold into the cooled caramel mixture

Add whipped cream

Place a 1/2" layer of 8" chocolate in a 9" springform pan. Pour mousse over cake. Chill for 2 hours or until set.

Assemble Cake

After mousse has set, dip an offset spatula in hot water and run around the inside of the cake pan. Loosen springform pan to unmold cake.

Unmold Cake

Decorate with chocolate glaze, caramel pieces, caramel drizzle, toasted nuts.... anything you like!

Decorate as desired

Enjoy a slice!

click here for printable recipe

Cut the cake with a knife dipped in hot water to create clean slices.