These Chocolate Mousse and Caramel Desserts hit the spot every time. Make them for a dinner party, Christmas dessert, a birthday celebration or for any reason at all. One bite and you and your loved ones will be smiling from ear to ear.
Everyone loves a layered dessert and a no-bake one just makes everything easier. This dessert has a biscuit base, a light egg-free chocolate mousse and a salted caramel topping. It can be made up to five days before serving so I have you covered for all occasions. Let's make these little beauties together.
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Videography and photography by Sarah Henderson.
INGREDIENT TIPS FOR THE CHOCOLATE MOUSSE AND CARAMEL DESSERTS:
- Macadamias: I love the addition of macadamias in the biscuit crumb but this is optional and can be omitted if you want.
- Biscuits: I use Chocolate Wheaten's as they have a great texture but you can use any pihikete tiakarete (chocolate biscuits).
- Dark Chocolate: I have used a dark chocolate for that rich flavour but this can be changed to 40% or 50%. Make sure you use a good quality tiakarete (chocolate) for the best mousse.
- Cream: Fresh kirīmi (cream) is used in this recipe to create lightness and a smooth, creamy texture.
EXPERT ADVICE:
The biscuit base is optional but adds a wonderful texture to the dessert. If you prefer a smooth mousse and caramel by itself, no worries, just leave it out.
Do not grind the macadamias and biscuits too fine, just pulse the tāwhirowhiro (food processor) and keep checking it. If you grind it too much the biscuit crumb can become pasty.
If caramelising huka (sugar) freaks you out then skip the Homemade Salted Caramel Sauce recipe and use my Easy Caramel Sauce instead. It uses a simpler technique and still yields a delicious karamea (caramel).
Follow the steps in the order I have instructed. The tiakarete (chocolate) and kirīmi (cream) need to be added at the correct moments so the mousse does not split.
When you are combing the kirīmi tāwhiuwhiu (whipped cream) and kirīmi tiakarete (chocolate ganache), check the ganache temperature first. Can you hold your finger in the mixture? If you can and it is a similar temperature to your finger, it is ready. If it still warm, wait for 5 minutes. If it is too warm, it will split your cream and nobody wants that.
I prefer to decorate the desserts with my Stable Whipped Cream but you can also whip 1 ½ C kirīmi (cream) with ⅓ C of puehu huka (icing sugar) if you want a simpler option.
STEP BY STEP INSTRUCTIONS FOR THE CHOCOLATE MOUSSE AND CARAMEL DESSERTS:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Make the Salted Caramel:
Note: If this salted caramel is too difficult, you can make 1 quantity of my easy caramel recipe instead. It will work just as well in this recipe.
Otherwise, make one quantity of my Homemade Salted Caramel Sauce.
Once it is made, set it aside to cool and thicken slightly at room temperature.
Either of caramels can be made up to five days earlier and store in a sealed jar in the fridge.
When you are ready to use it, bring it back to room temperature on the bench or gently warm it in the microwave.
2. Make the Biscuit Layer (Optional):
Note: This layer can be omitted if you want but adds a lovely crunch to the purini (dessert).
Crush the nati makatāmia (macadamia nuts) in a mortar and pestle or in a food processor until a fine-ish crumb forms. Add the pihikete wīti (wheat biscuits) and turn them in to a crumb too.
Stir through the pata (butter).
Divide it between the 6 x 200 ml glasses. Press the crumb into the bottom of the glasses until they are flat.
Set them aside.
3. Prepare the Chocolate for the Mousse:
Pour around 4 cm of water in to the bottom of a medium pot. Bring it to simmer on a low heat, you don't want a wild boil here, just a smooth simmer.
Chop the tiakarete parauri (dark chocolate) in to rough chunks. Add the tiakarete parauri (dark chocolate) and 1 C of kirīmi (cream) in to a heat-proof bowl.
Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water.
Melt all of the ingredients together, stirring occasionally. Remove from the heat and stir gently until smooth. Leave it aside to cool down to room temperature.
4. Whip the Cream:
Add the kirīmi anō (extra cream), puehu huka (icing sugar) and wanira (vanilla) in to a large bowl.
Whip on medium speed until medium peaks are reached.
5. Test the Chocolate Ganache:
Check the ganache temperature, can you hold your finger in the mixture? If you can and it is a similar temperature to your finger, it is ready. If it still warm, wait for 5 minutes. If it is too warm, it will split your cream!
6. Fold some Whipped Cream in to the Ganache:
When it is cool enough, add a quarter of the whipped cream in to the cooled ganache. Fold it with the gentleness of a feather, this helps keep the mousse lovely and light.
7. Add the Chocolate in to the Cream:
Then add the ganache in four additions in to the whipped cream. After each addition, fold the mixture carefully.
8. Divide the Mousse in to the Glasses:
Gently distribute the mousse in to the six glasses.
9. Refrigerate:
Refrigerate for at least 30 minutes minimum for the mousse to set, it may need up to an hour. Check that it has set by pressing gently on the top, it should be firm-ish.
10. Drizzle on the Caramel:
Divide the cooled karamea (caramel) between the set mousse.
11. Refrigerate again:
Chill for a minimum of 3 hours and top with your favourite additions before serving.
Storing the Undecorated Desserts:
These will keep well in the fridge for up to five days before decorating and serving. If you are storing them for longer than a day, place them in a sealed container.
12. Prepare the Cream Decoration (Optional):
Make my Stable Whipped Cream according to the instructions. You can also whip 1 ½ C kirīmi (cream) with ⅓ C of puehu huka (icing sugar) if you want a simpler option.
13. Decorate the Chocolate Mousse and Caramel Desserts:
Pipe on kirīmi tāwhiuwhiu (whipped cream) and sprinkle over ruireka (sprinkles). Refrigerate until serving.
Storage:
The desserts with kirīmi (cream) on top will keep well for 24 hours in the fridge.
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Chocolate Mousse and Salted Caramel Dessert - Purini Tiakarete me Te Karamea Tote.
Equipment
- 6 x 200 ml capacity glasses or mugs
Ingredients
The Salted Caramel - Te Karamea Tote
- 1 C (220 g) huka one (caster sugar)
- 3 tablespoon (45 ml) wai (water)
- ¾ C (185 ml) kirīmi (cream)
- 75 g pata (butter, cut in to cubes)
- 1 teaspoon (5 g) tote (salt, try using a good quality sea salt for the best flavour)
- 2 teaspoon (10 ml) wanira (vanilla)
The Crumb Layer - Te Paparanga Kongakonga (Optional layer)
- 60 g nati makatāmia kua parahunuhunua (roasted macadamia nuts)
- 100 g pihikete wīti tiakarete parauri (dark chocolate wheat biscuits)
- 35 g pata kua rewaina (melted butter)
The Chocolate Mousse - Te Purini Tiakarete
- 180 g tiakarete tote (dark chocolate) I used Whittakers 62% sea salt and caramel brittle but you can use any good quality dark chocolate.
- 1 C (250 ml) kirīmi (cream)
- 1 ¼ C (310 ml) kirīmi anō (extra cream)
- ¼ C (40 g) puehu huka (icing sugar)
- 2 teaspoon (10 ml) wanira (vanilla)
The Decoratons - Ngā Whakarākei (Optional)
- 1 quantity Stable Whipped Cream
- ½ C ruireka (sprinkles)
Instructions
Make the Salted Caramel:
- Note: If this salted caramel is too difficult, you can make 1 quantity of my easy caramel recipe instead. It will work just as well in this recipe.
- Otherwise, make one quantity of my Homemade Salted Caramel Sauce. Once it is made, set it aside to cool and thicken slightly at room temperature.
- Either of caramels can be made up to five days earlier and store in a sealed jar in the fridge. When you are ready to use it, bring it back to room temperature on the bench or gently warm it in the microwave.
Make the Biscuit Layer (Optional):
- Note: This layer can be omitted if you want but adds a lovely crunch to the purini (dessert).
- Crush the nati makatāmia (macadamia nuts) in a mortar and pestle or in a food processor until a fine-ish crumb forms. Add the pihikete wīti (wheat biscuits) and turn them in to a crumb too.
- Stir through the pata (butter).
- Divide it between the 6 x 200 ml glasses. Press the crumb into the bottom of the glasses until they are flat. Set them aside.
Prepare the Chocolate for the Mousse:
- Pour around 4cm of water in to the bottom of a medium pot.Bring it to simmer on a low heat, you don't want a wild boil here, just a smooth simmer.
- Chop the tiakarete parauri (dark chocolate) in to rough chunks. Add the tiakarete parauri (dark chocolate) and 1 C of kirīmi (cream) in to a heat-proof bowl.
- Place the bowl on top of the pot of simmering water. Make sure the bottom of the bowl is not touching the water.Melt all of the ingredients together, stirring occasionally. Remove from the heat and stir gently until smooth.
- Leave it aside to cool down to room temperature.
Whip the Cream:
- Add the kirīmi anō (extra cream), puehu huka (icing sugar) and wanira (vanilla) in to large bowl.
- Whip the cream on medium speed until medium peaks are reached.
Test the Chocolate Ganache:
- Check the ganache temperature, can you hold your finger in the mixture? If you can and it is a similar temperature to your finger, it is ready. If it still warm, wait for 5 minutes. If it is too warm, it will split your cream!
Fold some Whipped Cream in to the Ganache:
- When it is cool enough, add a quarter of the whipped cream in to the cooled ganache.
- Fold it with the gentleness of a feather, this helps keep the mousse lovely and light.
Add the Chocolate in to the Cream:
- Then add the ganache in four additions in to the whipped cream. After each addition, fold the mixture carefully.
Divide the Mousse in to the Glasses:
- Gently distribute the mousse in to the six cups.
Refrigerate:
- Refrigerate for at least 30 minutes minimum for the mousse to set, it may need up to an hour. Check that it has set by pressing gently on the top, it should be firm-ish.
Drizzle on the Caramel:
- Divide the cooled karamea (caramel) between the set mousse.
Refrigerate again:
- Chill for a minimum of 3 hours and top with your favourite additions before serving.
Storing the Undecorated Desserts:
- These will keep well in the fridge for up to five days before decorating and serving. If you are storing them for longer than a day, place them in a sealed container.
Prepare the Cream Decoration (Optional):
- Make my Stable Whipped Cream according to the instructions. You can also whip 1 ½ C kirīmi (cream) with ⅓ C of puehu huka (icing sugar) if you want a simpler option.
- If you want the cream to be two tone, add a dollop of karamea (caramel) in to half of the kirīmi (cream) and fold it through before piping.
Decorate:
- Pipe on kirīmi tāwhiuwhiu (whipped cream) and sprinkle over ruireka (sprinkles). Refrigerate until serving.
Storage:
- The desserts with kirīmi (cream) on top will keep well for 24 hours in the fridge.
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