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Make the Salted Caramel Mousse. Unwrap caramels. In a small bowl, gently heat caramels with half-and-half and salt until completely melted and smooth. Let cool to room temperature. In a separate bowl, whip cream cheese, vanilla, and brown sugar until smooth. Add completely cooled caramel mixture and heavy cream. Whip until soft peaks form.

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Instructions. Thoroughly combine first three ingredients in a food processor or blender. Whip heavy whipping cream to stiff peaks, either with a hand mixer, stand mixer, or with your muscles! Fold filling mixture into whipped cream in thirds. The mousse will mostly be set, but benefits from at least an hour of refrigeration to let flavors marry.

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Salted Caramel Mousse Recipe: 5 Tips for Making Mousse. Written by MasterClass. Last updated: Jan 21, 2024 • 2 min read. Caramel mousse is a light, custardy dessert full of caramel flavor. Learn how to make this quick and easy dessert featuring salted caramel sauce. Caramel mousse is a light, custardy dessert full of caramel flavor.

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Whip heavy cream to medium peaks. Gently fold into the cooled caramel mixture. Place chocolate cake layer in springform pan. Slowly pour syrup over cake. Pour the mousse into pan over top of the chocolate cake layer. Tap pan on counter to release any air bubbles. Place cake in refrigerator for 2 hours or until set.

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Step 1. Whip the cream until it forms soft peaks. Chill in the refrigerator until ready to use. Step 2. Combine the brown sugar, cinnamon, ginger and nutmeg in a small bowl. Step 3. Place 2 tablespoons of the water in a small bowl and sprinkle the gelatin over the top. Stir, then let it sit while you make the caramel.

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Spread the caramel mousse over the second layer of cake. Refrigerate for at least 4 hours or even overnight to set completely. Now it is time to prepare the salted caramel glaze on top. Pour it immediately over the cake and swirl to spread evenly on top of the cake. Refrigerate for at least 30 minutes to set.

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Step 5. Pour 1 1/2 cups caramel sauce into glass measuring cup; set aside pan of caramel sauce. Place ramekin with gelatin mixture in small skillet of simmering water. Stir until gelatin dissolves.

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Stir in remaining water until mixture is smooth; cool for 5 minutes. Stir in gelatin mixture. Combine egg yolks and sugar; beat until thick and creamy. Whisk in caramel mixture until fluffy. Beat egg whites until soft peaks form. Fold egg white mixture and whipped cream into caramel mixture. Spoon into serving glasses. Chill until ready to serve.

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Allow the chocolate caramel to cool completely. Using an electric mixer with whisk attachment, whisk the 1 ½ cups of heavy cream to soft peaks. Gently fold the whipped cream into the chocolate caramel mixture. Scoop the chocolate caramel mousse into bowls or cups; refrigerate until ready to serve.

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In a mixing bowl take 1 cup heavy cream. Whip the cream using a wired whisk or electric mixer until soft peaks form. Add the 1/2 cup caramel. Mix in1 tablespoon powdered sugar if using. Whip again until stiff peaks form. If serving individually, spoon or pipe using a piping bag into jars/ramekins or bowls.

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Instructions To Make Caramel Mousse. In a mixing bowl, whip your heavy cream until soft peaks form. Add in your caramel sauce and sugar. Continue to whip until stiff peaks form. Spoon in to your serving container and place in your fridge for at least 1 hour. Enjoy!

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To make the mousse, boil 200ml of the cream. Make a dark caramel with the glucose and 80g of the sugar and add the boiled cream. 6 3/4 fl oz of whipping cream. 1 3/4 oz of glucose. 3 oz of caster sugar. 2. Whisk thoroughly until the mixture is smooth, leave to cool to 105°C, and then add the butter. 1 1/4 oz of butter.

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In the bowl of an electric mixer, beat cream cheese, caramel, and vanilla until smooth. Add sugar and mix to combine. Slowly pour in heavy cream and beat on high speed for 3 minutes. Add mixture to a piping bag and pipe into trifle cups. You can also place it into a large serving dish.

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Microwave 20 seconds and stir, another 20 seconds, stir and a final 10 seconds and stir until the chips are completely melted. Be careful not to over microwave the chips. The caramel needs to cool down completely before folding into the whipped cream. If it is added while still warm the whipped cream will deflate.

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Step 2. Meanwhile beat remaining cream until it holds soft peaks; refrigerate. Melt chocolate over very low heat or in a double boiler or microwave. Step 3. Mix melted chocolate into caramel. Add ⅓ of the whipped cream to caramel, and stir to combine. Add remaining whipped cream and gently fold, just until combined.

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Using a clean bowl, use an electric mixer to whisk the egg whites until foamy. Then add the sugar a teaspoon at a time while continuously mixing. Mix until soft peaks form. Squeeze out the excess water from the bloomed gelatin sheets and place it in a bowl over hot water.