You have to try these Salted Caramel Mousse Cups! Lately everything I make, I want caramel in it. I just really love the stuff!
Well, these mousse cups have the perfect amount of caramel in them. It’s in the creamy mousse and it’s drizzled on top of each of them.
The first layer is a crunchy almond streusel. Mix all purpose flour, almond flour, brown sugar, and butter in a bowl. Spread the mixture out on a baking sheet and bake until it starts to brown. Let it cool, then crumble it up with your hands. Divide it between 3 small glasses.
Now, make the mousse. Mix cream cheese, sugar, vanilla, and caramel. Fold in the whipped cream. Fill each glass with the mousse on top of the streusel.
Pour on more caramel, then top with a dollop of whipped cream.
At this point, you need to refrigerate them for at least 4-6 hours so the mousse can firm up some. They tasted the best after I refrigerated them overnight. And the streusel didn’t get soft of soggy at at! It still had a crunch after 15 hours!
These mousse cups were so delicious! Can’t wait to make them again.
Salted Caramel Mousse Cups
Ingredients
Streusel
- 1/4 cup all purpose flour
- 1/4 cup almond flour
- 1/4 cup brown sugar
- 4 tbsp butter
Caramel Mousse
- 1 package cream cheese, softened
- 1 tsp vanilla
- 1/3 cup caramel
- 1 tub whipped cream topping
Topping
- 3 tbsp whipped cream topping
- caramel
Instructions
Streusel
- Mix flour, almond flour, brown sugar and butter in a bowl. Use you fingers to mix everything together until it’s crumbly. Spread on a parchment or foil lined baking sheet and bake until it starts to brown. Cool on a wire rack. Crumble mixture with fingers and divide between 3 small glasses.
Mousse
- In a standing mixer, beat cream cheese and caramel. Add tub of Cool Whip and vanilla and mix until incorporated. Place mousse into a piping bag, and pipe mousse into the glasses on top of the streusel. Refrigerate for 4-6 hours or overnight.When ready to serve, top with 1 tbsp of caramel on each glass and a dollop of whipped cream.
