Salted caramel mousse

This is a new way to enjoy a classic dessert. It combines the delicious flavours of dark chocolate and smooth salted caramel.

Pots of the salted caramel mousse
  • Preparation time 15 minutes (prep. time)
  • Cooking time 15 minutes (cooking time)
  • Serves 4



25g/1oz cornflour

2tbsps cocoa powder

50g/2oz caster sugar

250ml/10floz milk

25g/1oz butter

200ml/8floz double cream


125g/5oz caster sugar

1tbsp water

100ml/4floz double cream

2g salt

Biscuit base

175g/7oz gluten-free flour

75g/3oz butter

50g/2oz caster sugar


25g/1oz dark chocolate drops

Pinch of sea salt flakes


  1. To prepare the chocolate mousse, dissolve the cornflour, sugar and cocoa in a little of the milk.
  2. Pour the remaining milk into a pan and heat gently.
  3. Stir in the cornflour mixture, cook until thick and then add the butter, stirring continuously until it’s completely mixed.
  4. Pour into a bowl and leave to chill.
  5. For the salted caramel, put the sugar in a heavy based pan with the water. Place over  high heat and swirl the pan gently until the sugar melts.
  6. Continue cooking the sugar until it starts to colour, all the while swirling the pan until molten sugar is totally fluid and evenly coloured.
  7. Add the cream to the molten sugar in a steady stream. It will bubble vigorously, so you need to keep stirring until you have a golden and smooth caramel sauce with no lumps. Sprinkle in the salt and leave to cool.
  8. For the base, place the flour, butter and sugar into a bowl. Rub together to make a loose dough, lay out on a tray and place in your pre-heated oven. Bake at 190°C (Gas Mark 5) for 15 minutes until crisp and golden, then leave to cool.
  9. Once cool, crush the biscuit before spooning into serving glasses.
  10. To make the mousse, whip the cream until it forms soft peaks and add a third of it to the chilled cocoa mixture. Stir to loosen the mixture.
  11. Add the remaining cream mixture in two batches, stirring well between each batch.
  12. Spoon the mousse into the serving glasses, on top of the crushed biscuit base.
  13. Use a piping bag to drizzle the salted caramel over the top of the mousse in an even layer. Swirl the glass slightly to ensure the caramel covers the mousse evenly.
  14. Decorate with a few chopped chocolate drops and a sprinkle of sea salt flakes.