A super simple egg-free, gelatine-free, gluten-free and no-cook dessert. Caramel Mousse is a creamy dessert made with whipped cream and caramel sauce. It is light, airy and just the right amount of sweet. My recipe is super simple as the whipped cream creates the airy mousse finish without needing eggs or gelatine to stabilise. You do not even need agar agar. I follow the same method for my Eggless Mango Mousse, Peanut Butter Mousse, 2 ingredient White Chocolate Mousse and 3 ingredient Eggless Chocolate Mousse It is so easy to prepare yet is big on flavour! Perfect for beginners in the kitchen! You can serve it in big bowl so that everyone can help themselves or spoon into small jars/bowls for individual desserts. You can use this mousse for Caramel Mousse Cake or use it as a tasty fruit dip.
Ingredients
Caramel I have used tinned nestle carnation caramel dessert filling for this recipe. You can usually find something similar in the baking aisle of most supermarkets. It may be labelled as dulce de leche. You can use any caramel sauce available to you. Heavy cream UK – use whipping cream or double cream Cream is what makes this dessert so light and airy. Ensure your cream is fresh and in date. Optional: Icing sugar aka powdered sugar or confectioner’s sugar. It contains corn starch which provides extra hold for the mousse. You only need a bit as the caramel is already sweet. Variations – add a teaspoon of instant coffee to make this a caramel coffee mousse
Salted Caramel Mousse Recipe
Salted Caramel is so popular right now! In replacement of caramel, buy a salted caramel sauce – it is easily available in supermarkets and online. You may wish you make your own salted caramel sauce at home (external link). Optionally, you can top this caramel mousse recipe with flaky sea salt for the same irresistible flavour.
Dulce de Leche Mousse Recipe
Caramel and Dulce de Leche have differences. Caramel is made from simmering water and sugar until it caramelizes. Dulce de Leche is made by reducing milk and sugar until it reduces and caramelizes. In the case of this recipe, the caramel in the UK (nestle carnation) is the same as Dulce de Leche so this recipe can basically be called dulce de leche mousse. However, if you are making your own sauce, you can choose to either use caramel sauce or dulce de leche.
Chocolate Caramel Mousse
To make this mousse chocolatey, you can add chocolate flavourings.
With condensed milk
To make this recipe with condensed milk, you need to make caramel sauce from a jar of condensed milk.
How to make Caramel Mousse
In a mixing bowl take double cream, whip the cream using a wired whisk or electric mixer until soft peaks form. Add the caramel and whip again until stiff peaks form. At this point, you can also add in the powdered sugar if using. Optionally, you can whisk the caramel in a separate bowl until it is smooth and fold it into the cream gently. (The caramel from the carnation tin is quite thick so I prefer to whisk it with the cream) If serving individually, spoon or pipe using a piping bag into jars/ramekins or bowls. You could serve this straight away as an instant dessert or place in the fridge to firm up. Refrigerate for at least 1-2 hours before serving.
Pro Tips
Do not overwhip the cream as it will turn grainy. Once you reach soft to stiff peaks, stop whipping. Keep the mousse chilled until just before serving. To get a thicker mousse which sets similar to using egg, add in a tablespoon of icing sugar (powdered sugar in US). The corn starch in the sugar helps the mousse to set and stabilise.
Serving Suggestion
Caramel Mousse can be served in a large bowl for sharing or in individual serve ware like jars, small bowls, martini glasses, cups or ramekins. Mousse is best served chilled. It can be enjoyed after a meal or as a decadent treat for special occasions, holidays or celebrations. Topping suggestions include:
extra whipped cream drizzle over caramel sauce drizzle chocolate sauce top with chopped fruit sprinkle over chopped nuts such as hazelnuts or almonds chocolate shavings or sprinkles – use white, milk or dark crushed cookies or mini pretzels
I love it alongside these Easy Puff Pastry Apple Tart
Storage
Leftovers can be stored in the fridge in either an airtight container or cover your bowl/jar with plastic wrap (cling film). If preparing in advance, keep refrigerated until just before serving. I do not recommend freezing mousse
Other Egg free Dessert Recipes
Turkish Semolina Helva 2 ingredients Chocolate Truffles Air fryer Donut Holes Grilled Pineapple in Air Fryer Tapioca Pudding Baked yogurt with Orange Syrup Air Fryer French Toast Sticks
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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