5 from 1 vote
Salted Caramel Coffee Mousse Cups
Prep Time
20 mins
Total Time
20 mins

Salted Caramel Coffee Mousse Cups - Super quick dessert cups made of Salted Caramel Milk mousse and a Coffee Chocolate layer. In 20 minutes or less you can be enjoying these yourself!

Course: Dessert
Servings: 6
Author: Marina | Let the Baking Begin
Ingredients for the Salted Caramel Mousse Layer
  • 2 cups Darigold Salted Caramel milk
  • 1/4 cup Darigold Salted Caramel Milk
  • 3 Tbsp sugar granulated
  • 4 oz whipped heavy cream or whipped topping
  • 2 3/4 tsp unflavored powdered, gelatin
  • 1 tsp vanilla
Ingredients for the Coffee Chocolate Layer
  • 1/4 cup Darigold Salted Caramel milk
  • 1/4 cup  Darigold Salted Caramel milk
  • 1/2 tsp unflavored powdered, gelatin
  • 1 Tbsp cocoa
  • 1 tsp instant coffee powder
  • 1 Tbsp sugar granulated
How to make Salted Caramel Coffee Mousse Cups
  1. Pour 1/4 cups of Darigold Salted Caramel milk into a small cup, then add 2 3/4 tsp of unflavored powdered gelatin. Stir and let sit for 2 minutes before microwaving for 20 seconds. Stir again until the gelatin dissolves. Do not boil the mixture.
  2. Run the mixture through a sieve into a larger bowl. Then, add 3 Tbsp sugar,  1 tsp of vanilla extract and give it a quick stir. While continuously whisking the mixture add 2 cups of the Darigold Salted Caramel Milk into the gelatin mixture. If the mixture starts to set, you can microwave it for about 10 seconds, just to warm it up enough and prevent the mixture from thickening or setting.
  3. If using regular heavy whipping cream, whip 4 oz of whipping cream in a separate container until stiff peaks. Using whipped topping in this recipe though will produce a fluffier mousse with lighter texture.
  4. Add about the milk mixture we prepared earlier into the whipped cream in 3 additions, carefully combining everything in between. In the end you should have a fluffy, but liquid mixture.
  5. Divide the Salted Caramel Mousse mixture between six 5 oz-6 oz  containers equally. Place in the freezer for 15 minutes, or in the refrigerator for about 30 minutes, just until the Salted Caramel Mousse mixture is no longer runny and can handle the Coffee Chocolate Layer being poured on top without being disturbed. If placing in the freezer, make sure to set the timer or the mousse will freeze.
Meanwhile, Make the  Coffee Chocolate Layer
  1. In a large cup combine 1/4 cup Darigold Salted Caramel Milk and 1/2 tsp unflavored powdered gelatin, stir and set aside for 2 minutes. Then, microwave for about 20 seconds to heat it through. Whisk together until the gelatin dissolves, about 1 minute.
  2. Add 1 tsp of instant espresso powder and 1 Tbsp of dutch processed cocoa powder. Whisk until well combined. Run it through a sieve to remove any chunks.
  3. Add the other 1/4 cup of Darigold Salted Caramel Milk while continuously whisking. Next, add in 1 tsp of vanilla extract and 1 Tbsp of granulated sugar. Whisk the Coffee Chocolate Mixture until well combined and smooth.
  4. Check the Salted Caramel Mousse layer if it set enough to pour the Coffee Chocolate layer on top. If it is, divide the Coffee mixture between the 6 cups equally. Place back in the fridge for at least 3-4  hours to chill thoroughly and set.
  5. Serve as is, or with shavings of white chocolate as garnish.