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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.