Easy Caramilk Mousse
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This Easy Caramilk Mousse is pure Cadbury Caramilk flavour in light, fluffy mousse form. Made with just two ingredients, it’s the perfect dessert if you love caramelised white chocolate!
If you love Caramilk, you’re going to absolutely love this Caramilk Mousse recipe.
Because it only uses two ingredients, Caramilk chocolate and cream, you get that pure, unadulterated caramelised white chocolate flavour, in a fluffy mousse that melts in your mouth.
This recipe has one less ingredient than my original 3 ingredient chocolate mousse and 3 ingredient white chocolate mousse recipes – I skipped the vanilla extract because with all the flavour from the Caramilk, the vanilla really isn’t needed.
If you’re alllll about the Caramilk, I guarantee* you will love this.
*Not an actual guarantee, I can’t give you any money back. This isn’t an as-seen-on-TV product.
Scroll down to the recipe card for the full ingredients list and printable recipe, or keep reading for some ingredient notes and extra tips.
Ingredient Notes
To make this recipe, here’s what you’ll need:
- Chocolate – Of course, I’ve used Cadbury Caramilk, here, since it’s Caramilk mousse, but you can actually use any brand of caramelised white chocolate. I have also made this with Whittaker’s Blondie. One block (180g) of Caramilk will be enough to make the mousse, but if you want to top your mousse with squares of chocolate, you’ll need to grab an extra block.
- Whipping cream – The cream you need for this recipe is known by different names in different countries. Here in NZ, it’s usually called standard cream or whipping cream; in other countries, it may also be known as full cream, heavy cream or heavy whipping cream. Double cream is generally too thick for this recipe, it contains a lot more fat (although the fat content can vary by country). Long story short: for best results, choose a pourable cream that is around 35% fat. Make sure that it says on the bottle/carton that it is suitable for whipping.
- Salt – Optional, but a bit of salt will help balance the sweetness of the chocolate.
How to Make Caramilk Mousse
When I say this is easy to make, I really mean it. There are only a few simple steps.
- Chop the Caramilk and pop it in a heatproof bowl.
- Heat half of the cream until almost boiling.
- Pour the hot cream over the chocolate to melt it, then stir in the remaining cream (which helps to cool the mixture faster).
- Chill the mousse mixture.
- Whip it!
- Spoon or pipe the mixture into serving glasses, small cups or bowls, individual ramekins, wine glasses, or even one big bowl (from which you can serve it family style… or eat it all yourself.)
If you serve the mousse soon after whipping, it will have a smoother, softer texture. If you chill the mousse for an hour or two, it will set, giving you a fluffier mousse.
I topped the mousses with squares of Caramilk, but you could also use grated chocolate (Caramilk, dark chocolate, milk chocolate, really whatever takes your fancy). Chopped Caramilk twirls would also make a great topping, as would some whipped cream or a drizzle of melted chocolate or Caramilk ganache.
Tips for Mousse Success
There are two keys to making this mousse successfully.
The first is to make sure the mixture is very well chilled before whipping it (see the recipe below for tips to speed that up if you need to). The mixture is more prone to splitting if it isn’t completely cold, so making sure it’s well chilled will have you on the right track to perfect mousse.
The second key is being careful not to overwhip the mixture. This stuff can go from nearly-whipped to over-whipped really quickly, so just keep an eye on it. You can whip it at high speed just until it starts forming soft peaks, then slow the mixer speed down, and continue whipping until the mousse is *just* starting to form stiff peaks.
Can you make Caramilk mousse without eggs?
Yes, you sure can! Mousse can be made with whipped eggs, whipped cream or both. This recipe just uses just the cream and doesn’t contain eggs, which makes it great for those with egg allergies, or anyone who doesn’t like to eat uncooked eggs. You might think that a mousse made with only two ingredients seems too good to be true, but it’s not. It’s very true, and it’s delicious.
More Recipes You May Like
If you’re still craving more Caramilk desserts, you’ll want to make this Caramilk Slice next. It has a deliciously smooth, fudgy base with crunchy biscuit pieces.
Once you realise how easy it is to make chocolate mousse without eggs, why not try my easy Nutella Mousse or, for a grown-up treat, Baileys Chocolate Mousse?
Easy Caramilk Mousse
Ingredients
- 180 g Cadbury Caramilk chocolate (one block)
- 300 g cream (see notes)
- pinch of salt (optional)
Instructions
- Chop the Caramilk chocolate into small pieces, and place in a large heatproof bowl.
- Heat roughly half the cream in a small saucepan over medium-high heat until bubbles begin to form around the edges.
- Pour the cream over the chopped Caramilk, and leave for a few minutes to melt. Whisk until all of the chocolate is melted and the mixture is smooth and well combined.Stir in the remaining half of the cream (adding cold cream helps cool the mixture down faster).
- Taste the mixture, and if the mixture is too sweet, whisk in a pinch of salt to counter the sweetness, if you wish.
- Cover the bowl with plastic wrap and chill the mixture until it is very cold. This can be done either in the fridge or freezer.Fridge – refrigerate for at least several hours or overnight.Freezer – place in the freezer for 1 hour, stirring every 10 minutes to make sure it doesn't freeze around the edges.Chilling overnight in the fridge is the best option, but I know sometimes we just want mousse in a hurry, so the other options are there if you need them.
- Whip the mixture with an electric hand mixer just until stiff peaks start to form. It won’t take very long, so keep a close eye on it and be careful not to over-whip, or it will become grainy.
- Pipe or spoon the mousse into glasses or small bowls. If it’s a little too soft to pipe, you can refrigerate the bowl of mousse again until it firms up some more, and then transfer it to a piping bag to pipe.
- Serve the mousse immediately for a softer mousse, or pop them in the fridge for an hour or two to set, for a fluffier mousse. Serve topped with an extra square of Caramilk, if you like.
- The mousse can be stored in the fridge for several days. Cover each glass with plastic wrap, or put all of the glasses into a lidded container.The unwhipped mousse mixture will keep well, covered, in the fridge for 1-2 days before whipping.
Notes
Enjoy!
~Natalie
