Just three ingredients and about 10 minutes are all you need to make this silky, irresistible caramel mousse. Its rich caramel flavor complements cakes and cupcakes beautifully, but it’s also delightful served on its own. Whenever you need a quick, elegant dessert to impress family and friends, this recipe is an excellent choice.
I love simple recipes that still feel special, and this caramel mousse is exactly that: minimal effort, maximum reward. With only two bowls and a few minutes of hands-on time, you get a light, creamy texture that’s perfect to spoon straight from a glass or to layer into a dessert.
Serve this mousse beside your favorite cake, pipe it onto cupcakes, or enjoy a small bowl by itself. The versatility makes it a go-to for celebrations or an everyday treat.
Ingredients
- Heavy cream — provides richness and creates the light, airy texture when whipped.
- Cream cheese — gives body and creaminess; let it sit at room temperature about 15 minutes to make mixing easier.
- Thick caramel sauce — use a thick sauce (not thin syrup) so the mousse holds its texture.
See the recipe card below for quantities and nutrition information.
How to Make Caramel Mousse
Step One: In a large bowl, whip the heavy cream until you get stiff peaks. Transfer the whipped cream to another bowl. In the original bowl, beat the cream cheese until soft, then add the caramel sauce and mix until the mixture is light and fluffy.
Step Two: Add about one-third of the whipped cream to the caramel-cream cheese mixture and beat until combined. Then gently fold in the remaining whipped cream in two additions, folding slowly to preserve the airy texture. Spoon or pipe the mousse into serving dishes.
Top Tip
Fold the whipped cream in slowly and gently. Overworking the mixture can deflate it and reduce the mousse’s lightness.
Substitutions
- Chocolate option: Omit the caramel and fold in melted or hot fudge instead to make a chocolate mousse variation. Use milk or dark chocolate to suit your taste.
Variations
- Salted caramel: Use a salted caramel sauce or add a pinch of flaky sea salt to taste for a sweet-and-salty twist.
Equipment
An electric mixer makes whipping the cream quick and easy. If you prefer a neat presentation, use a piping bag to fill glasses or to top another dessert.
Storage
Store the finished mousse in an airtight container or cover the bowl tightly with plastic wrap and keep it refrigerated. Do not freeze: freezing and thawing will change the mousse’s texture because of the dairy base.
Common Questions
It’s best to use a thick caramel sauce. Melted caramel candies can firm up as they cool, which changes the mousse’s texture. A soft, thick sauce keeps the mousse smooth and scoopable.
Yes. Overmixing can deflate the whipped cream and make the mousse heavy. Stop mixing once the whipped cream shows stiff peaks and fold it in gently.
Use the mousse as a filling or topping for cakes, cupcakes, or brownies. It also works well in cookie sandwiches, as a dip for pretzels, or simply piped into small glasses for individual servings.
Related Recipes
If you enjoy this recipe, try other easy desserts for similar textures and flavors.
-
Mud Pie Recipe
-
Vanilla Bean Custard
-
3 Ingredient Chocolate Mousse
-
Rice Pudding with Apples
If you try this recipe, please leave a comment and rating. Enjoy experimenting with flavors and serving ideas!
📖 Recipe
Caramel Mousse Recipe
Ingredients
- 1 cup heavy cream
- 1 cup cream cheese (softened)
- 1 cup thick caramel sauce (not syrup)
Instructions
- Whip the heavy cream until stiff peaks form. Transfer it to a separate bowl.
- Beat the cream cheese until softened. Add the caramel sauce and mix until light and fluffy. Stir in one-third of the whipped cream and combine well.
- Gently fold in the remaining whipped cream in two additions. Spoon or pipe into serving glasses and chill if desired before serving.
Notes
Nutrition
Carbohydrates: 24.7 g
Protein: 3.9 g
Fat: 27.3 g
Saturated Fat: 16.8 g
Sugar: 24.1 g