Recipes / Chocolate Caramel Mousse

Chocolate Caramel Mousse

By Mark Bittman

Published December 18, 2023

You can look at this as chocolate mousse stiffened by caramel or as a perfect caramel enriched by chocolate. Either way it is so rich, thick, gooey and creamy, so childish in a way, that it almost requires something completely sophisticated to offset it. Orange confit perhaps. Of course it can be eaten by itself, too.

Annie Marie Musselman
Annie Marie Musselman
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Make The Recipe!

Chocolate Caramel Mousse

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Makes 16 servings 1x

Time 45 minutes, plus 4 hours’ chilling

Units Scale


  • 1 cup sugar
  • 5 tablespoons butter, cut into bits
  • 3 cups heavy cream
  • 8 ounces high quality unsweetened or bittersweet chocolate chips or chunks, about 1 1/2 cups


  1. Put sugar in a heavy pan, and turn heat to medium. When sugar warms and begins to liquefy, add 1/2 cup water. Cook, stirring occasionally with a wooden spoon, until mixture bubbles, then becomes foamy, then dry again. Keep cooking until it liquefies again, stirring often and breaking up any chunks that form. When it is all dissolved and brown, remove from heat, and stir in butter a bit at a time. Standing back to avoid spattering, add 1 cup cream, then stir until blended. Let sit until cool enough to touch.
  2. Meanwhile beat remaining cream until it holds soft peaks; refrigerate. Melt chocolate over very low heat or in a double boiler or microwave.
  3. Mix melted chocolate into caramel. Add 1/3 of the whipped cream to caramel, and stir to combine. Add remaining whipped cream and gently fold, just until combined. Pour into a bowl and refrigerate until set, about 4 hours.
  4. Scoop mousse with a spoon dipped in a hot water. Serve alongside a piece of orange confit.

— Recipe from The New York Times