Salted caramel mousse

A rich and indulgent multi-layered dessert that's simple to make, and impressive to serve.

15 minutes prep. time
15 minutes cooking time
Serves 4
Cakes, bakes & desserts

Four glasses filled with mousse, topped with a layer of salted caramel, sprinkled with chocolate chips and salt — Rich and indulgent... spoons at the ready | © National Trust Images/William Shaw

For the mousse

25g cornflour
50g caster sugar
2 tbsp cocoa powder
250ml milk
25g butter
200ml double cream

For the salted caramel

125g caster sugar
100ml double cream
2g salt

For the biscuit base

175g gluten-free flour
75g butter
50g caster sugar

For the topping

25g dark chocolate drops
Pinch of sea salt flakes

Making the caramel

Don’t stir the sugar as it melts or it will crystallise – simply swirl the pan gently.

Step 1

Preheat the oven to 190°C (170°C fan/gas mark 5).

Step 2

For the mousse

Dissolve the cornflour, sugar and cocoa in a little of the milk.

Step 3

Pour the remaining milk into the pan and heat gently. Stir in the cornflour mixture, cook until thick and then add the butter, stirring until mixed. Pour into a bowl and leave to chill.

Step 4

For the caramel

Put the sugar in a heavy-based pan with 1 tbsp water, place over a high heat and swirl the pan gently until the sugar melts. Continue cooking the sugar until it starts to colour, swirling until the sugar is fluid and evenly coloured.

Step 5

Add the cream in a steady stream; it will bubble vigorously. Stir until you have a golden and smooth caramel sauce with no lumps. Sprinkle in the salt and leave until cold.

Step 6

For the base

Place the flour, butter and sugar into a bowl. Rub together to make a loose dough. Lay the dough on a tray and bake in the preheated oven until crisp and golden.

Step 7

Leave to cool and then crush. Place in the bottom of four glasses.

Step 8

For the mousse

Whip the cream until it forms soft peaks. Add a third of it to the chilled cocoa mixture. Stir to loosen the mixture, then add the remaining cream in two batches, stirring well between each batch.