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!
Pour 1/4 cups of Darigold Salted Caramel milk into a small cup, then add 2¾ 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.
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.
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 a lighter texture.
Add 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.
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.
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.
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.
Copyright © %YEAR% Let The Baking Begin