Salted Caramel Chocolate Mousse Domes are the kind of jaw-dropping dessert that instantly makes an ordinary night feel like a celebration. With a silky chocolate mousse encasing a luscious salted caramel center and cloaked in a glossy mirror glaze, every bite is an adventure in rich, buttery, and chocolatey bliss. What I love most is how each layer brings its own wow moment, from the first shimmery impression to the final melt-in-your-mouth finish. If you’re looking to impress (or simply spoil yourself), these domes deliver on every front—beauty, flavor, and that all-important element of surprise!

Salted Caramel Chocolate Mousse Domes Recipe - Recipe Image

Ingredients You’ll Need

This dessert may look posh, but the ingredients are simple pantry staples that come together to create seriously sophisticated flavors. Each one plays an important role—adding creaminess, shimmer, or a pop of irresistible sweetness—to help you craft Salted Caramel Chocolate Mousse Domes with confidence.

Semi-sweet chocolate (6 oz, chopped): Choose a good-quality chocolate for a rich, decadent mousse that sets up beautifully.
Heavy cream (1 1/2 cups, divided): This adds luxurious creaminess to both the mousse and the mirror glaze.
Powdered sugar (1/4 cup): Gives the mousse just enough sweetness and a silky texture.
Vanilla extract (1 teaspoon): Deepens and rounds out the chocolate flavor.
Granulated sugar (1/2 cup): Forms the foundation of that dreamy, golden salted caramel core.
Water (2 tablespoons + 1/2 cup for the glaze): Ensures the perfect caramel and mirror glaze consistency.
Unsalted butter (2 tablespoons): Combines with hot caramel to make it luxuriously smooth and glossy.
Sea salt (1/2 teaspoon): The secret to the caramel’s addictive sweet-salty edge.
Powdered gelatin (1 tablespoon): Brings that signature mirror glaze shine and structure.
Cocoa powder (1/4 cup): Infuses the glaze with irresistible chocolate depth.
Dark chocolate (2 oz, chopped for the glaze): Adds a touch of bitterness and color for a truly elegant finish.

How to Make Salted Caramel Chocolate Mousse Domes

Step 1: Create the Salted Caramel Core

Start by making the heart of these domes: the salted caramel. In a clean saucepan, combine granulated sugar and water, letting it bubble gently without stirring so the sugar caramelizes evenly. Watch carefully for that deep amber color—it’s a sign you’ve reached flavor gold! Once there, carefully add cream (stand back, it will sizzle!), butter, and sea salt. Stir until smooth and creamy. Pour this golden magic into a silicone mold or an ice cube tray to form individual caramel centers, then freeze until solid. This step is all about that unexpectedly gooey burst hiding in the middle!

Step 2: Whip Up the Chocolate Mousse

Heat a little cream until just simmering, then pour it over your chopped semi-sweet chocolate. Let it sit for a minute so the chocolate melts, then stir until smooth and glossy. While that cools slightly, whip the rest of the cream with powdered sugar and vanilla until you get soft, billowy peaks. Gently fold the whipped cream into the cooled chocolate mixture, being careful not to deflate all that lovely air you’ve whipped in. The result? An airy, cloud-like chocolate mousse that’s the star of these Salted Caramel Chocolate Mousse Domes.

Step 3: Assemble the Domes

With your silicone dome molds ready, fill each halfway with chocolate mousse. Take a frozen caramel core and press it into the center—it’s the surprise everyone talks about! Cover with more mousse, smoothing the tops so they’ll look polished when turned out. Freeze the domes for at least four hours, or even overnight, until beautifully firm. Freezing makes unmolding easy and ensures you get perfect, professional-looking domes every time.

Step 4: Prepare the Chocolate Mirror Glaze

For that signature high-gloss finish, bloom gelatin in water, letting it soften and plump up. Meanwhile, heat cream, sugar, and cocoa together until just boiling before removing from the heat and stirring in the gelatin and dark chocolate pieces. Mix until everything is utterly smooth. Let the glaze cool to just below body temperature (around 90–95°F)—it should be pourable but not hot, or you’ll melt your domes!

Step 5: Glaze and Finish the Domes

This is the moment of truth. Unmold your frozen mousse domes and place them on a wire rack over a baking sheet to catch any glaze drips. Pour the warm glaze evenly over each dome, letting gravity do the work for an effortlessly smooth coating. Let them set for about ten minutes until the glaze is shiny and touchable. Transfer gently to serving plates, and now your Salted Caramel Chocolate Mousse Domes are ready to dazzle!

How to Serve Salted Caramel Chocolate Mousse Domes

Garnishes

The beauty of these domes is only enhanced by a thoughtful, sparkly finish. Sprinkle with flaky sea salt for that elevated salty-sweet peek or add a delicate touch of gold leaf to instantly bring a touch of glamour. Fresh berries, a few delicate chocolate curls, or edible flowers also work wonders for color and appeal.

Side Dishes

Because Salted Caramel Chocolate Mousse Domes are so rich and decadent, serve them alongside something light and refreshing—a simple raspberry coulis, a scoop of tangy sorbet, or fresh seasonal fruit all make for perfect partners. If you’re going for a full dessert plate, a crisp shortbread or buttery tuile adds irresistible crunch.

Creative Ways to Present

If you want a showstopper, try serving each dome atop a painted swoosh of caramel or chocolate sauce. Individual glass plates allow the glaze to shine, while elegant cake stands or mirrored trays make them the center of attention at any event. For extra flair, use a small sparkler or candle when serving at celebrations.

Make Ahead and Storage

Storing Leftovers

Any leftover Salted Caramel Chocolate Mousse Domes can be stored in an airtight container in the refrigerator for up to three days. Just make sure the domes are well covered so they don’t absorb any fridge odors and still taste as spectacular as the day they were made.

Freezing

This recipe is freezer-friendly—un-glazed domes can be wrapped tightly and kept frozen for up to a month. Let them thaw in the fridge before glazing and serving, which makes them ideal for planning ahead for parties and gatherings.

Reheating

There’s no need for reheating since Salted Caramel Chocolate Mousse Domes are best enjoyed chilled, straight from the fridge. If they’ve been stored in the freezer, transfer them to the fridge well before serving so they have time to soften up without losing their beautiful texture.

FAQs

Can I make Salted Caramel Chocolate Mousse Domes without silicone molds?

Silicone molds make releasing the domes super easy, but if you don’t have them, you can use small ramekins or even a muffin tin lined with plastic wrap. You won’t get the classic dome shape, but the layers and flavors will be just as delicious!

How do I know when my caramel is finished cooking?

Caramel is ready when it has a rich amber color and smells deeply sweet and nutty. Don’t walk away during this step—it can go from perfect to burnt quickly! Swirl the pan gently if needed, but avoid stirring, which can cause crystallization.

What should I do if my mirror glaze is too thick?

If your glaze starts to thicken too much as it cools, just warm it gently in the microwave for a few seconds at a time, stirring between bursts. It should flow easily but still coat the domes in a shiny, even layer.

Can I flavor the mousse or caramel differently?

Absolutely! Try adding a shot of espresso or a splash of orange liqueur to the mousse, or infuse your caramel with vanilla bean or a touch of bourbon for a delicious twist that still pairs beautifully with chocolate.

Are Salted Caramel Chocolate Mousse Domes suitable for vegetarians?

Yes—they’re entirely vegetarian. The only animal-derived ingredient is gelatin (used in the mirror glaze), but you can swap it for a vegetarian-friendly alternative if needed. All the flavors and texture will still be just as stunning!

Final Thoughts

These Salted Caramel Chocolate Mousse Domes aren’t just a treat—they’re an experience. Each bite offers a perfect balance of creamy, salty, and sweet, finished with a glossy shine that’s bound to impress at any gathering. Give this recipe a try and treat yourself (and your lucky guests) to a dessert that looks as magical as it tastes!

Salted Caramel Chocolate Mousse Domes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 22 reviews

Author: admin
Total Time: 5 hours (including freezing and chilling)
Yield: 6 domes 1x
Diet: Non-Vegetarian

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Description

Indulge in the decadent and luxurious Salted Caramel Chocolate Mousse Domes, a stunning dessert that combines the richness of chocolate mousse with a gooey salted caramel center, all topped with a shiny chocolate mirror glaze.

Ingredients

Scale

Chocolate Mousse:

6 oz semi-sweet chocolate (chopped)
1 1/2 cups heavy cream (divided)
1/4 cup powdered sugar
1 teaspoon vanilla extract

Salted Caramel Center:

1/2 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon sea salt

Chocolate Mirror Glaze:

1/2 cup water
1 tablespoon powdered gelatin
1/2 cup heavy cream
1/2 cup granulated sugar
1/4 cup cocoa powder
2 oz dark chocolate (chopped)

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Instructions

Make the salted caramel: In a saucepan, combine the sugar and water over medium heat. Cook without stirring until the mixture turns a deep amber color. Carefully whisk in the heavy cream (it will bubble), then add butter and salt. Stir until smooth. Pour into a small silicone mold or ice cube tray to form caramel centers. Freeze until solid, about 1 hour.
Make the chocolate mousse: In a small saucepan, heat 1/2 cup heavy cream until just simmering. Pour over chopped chocolate and let sit for 1 minute. Stir until smooth and let cool slightly. In a separate bowl, whip the remaining 1 cup of cream with powdered sugar and vanilla until soft peaks form. Fold the whipped cream into the cooled chocolate mixture until fully combined.
Assemble the domes: Fill silicone dome molds halfway with chocolate mousse. Press a frozen caramel center into each mold and cover with more mousse to fill completely. Smooth the tops and freeze for at least 4 hours, or until firm.
Make the mirror glaze: Bloom gelatin in the water for 5 minutes. In a saucepan, combine cream, sugar, and cocoa powder. Bring to a boil, then remove from heat and stir in bloomed gelatin and chopped chocolate until smooth. Let cool to 90–95°F before glazing.
Glaze the domes: Unmold the frozen domes and place them on a wire rack over a baking sheet. Pour the cooled mirror glaze evenly over each dome. Let set for 10 minutes. Transfer to plates and serve chilled.