Salted caramel, chocolate and crunchy toffee in a creamy caramel mousse! It doesn’t get much better does it? This recipe is so easy to make, from the puff pastry shells to the delicious creamy mousse.
I first made this mousse many years ago, first just as a mousse, then as a pie. The presentation was gorgeous – drizzled chocolate on a modern crystal serving dish, then layering in the mousse. It was very dramatic!
I’ve modified the recipe since then to make it much easier. We are all busy and you can fit making this awesome dessert into a very small window of time – you know what I mean! The end salted caramel & chocolate mousse that results is a showstopper that was an even bigger hit with my family & friends this weekend, and of course they all wanted the recipe. And now you have it too. I think you will really, really love it. The puff pastry cups are so easy too. Only six ingredients – From start to finish this delicious sweet treat took only 30 minutes, with some chilling time in between.
1 package of caramel pudding and pie filling
3 cups Milk
½ cup chocolate chunks (I use dark chocolate)*
3 cups of frozen whipped cream topping
Dark chocolate – to melt and drizzle on top
1/2 package of frozen puff pastry
Cook the caramel pudding, and set it aside to cool.
Blend in the thawed whipped cream topping, 4 of the Heath bars, and chocolate chunks, gentle stirring until it is mostly blended.
Place in refrigerator for two hours
Make the puff pastry shells, according to the package, placing the pastry in muffin cups – I greased them just in case.
Bake according to your package instructions.
Let them cool, then generously fill with the caramel mousse, and you are ready to serve this gorgeous sweet treat!
Sprinkle 2 of the crushed Heath Bars, some chocolate chunks and chopped soft vanilla caramels, and coarse salt
Drizzle with melted dark chocolate
Love this recipe? Here’s a pin – just for you!