Salted Caramel Mousse Easter Egg Cups | 3 Ingredients

These 3 ingredient Salted Caramel Mousse Easter Egg Cups take just 10 minutes to make and make the cutest little Easter dessert!!

Do you know what I absolutely love??? A super cute dessert! And these Salted Caramel Mousse Easter Egg Cups are exactly that. Oh and it also helps that they’re easy and need hardly any ingredients. Whoop whoop!!

To make these little bites of chocolate/caramel heaven, you simply whip some cream, stir the salted caramel sauce through and then divide the mousse between the chocolate easter eggs and that. is. it.

One little trick when you’re making these Salted Caramel Mousse Easter Egg Cups is to ensure that your chocolate hollow eggs are at room temperature before cutting the tops off. This makes it easy to slice them without cracking the eggs (too much!).

The second trick is to stir the salted caramel sauce through a small portion (about 3-4 tbs) of the whipped cream mixture, and then fold it through the remaining whipped cream. This helps the whipped cream to keep it’s lovely, light texture.

And finally, you can do what I did and ‘cheat’ by using a store-bought salted caramel sauce, or you can make your own (this is a good recipe).

And that’s it!!! Super quick Salted Caramel Mousse Easter Egg Cups that are sure to be a hit this Easter!

PS. Check out my entire collection of Easter recipes by clicking right here!

VIDEO: HOW TO MAKE SALTED CARAMEL MOUSSE EASTER EGG CUPS

Salted Caramel Mousse Easter Egg Cups

These 3 ingredient Salted Caramel Mousse Easter Egg Cups take just 10 minutes to make and make the cutest little Easter dessert!!

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Course Dessert, Easter

Cuisine dessert, Easter

Prep Time 10 minutes

Total Time 10 minutes

Servings 12 serves

Author Lucy Mathieson

Ingredients

• 12 hollow chocolate Easter eggs (see note)
• 500 ml thickened cream (for whipping)
• 1/2 cup salted caramel sauce (see note)
• gold edible glitter (for decoration), optional

Instructions

1. Carefully cut the tops off the hollow chocolate eggs and place the eggs into an empty egg container. 

2. Beat thickened cream until soft peaks have formed (if using a Thermomix, beat on Speed 3 until soft peaks form).
   

3. Take 3-4 tablespoons of the whipped cream and place into a seperate bowl with the salted caramel sauce. Mix together well. 

4. Fold the salted caramel whipped cream through the remaining whipped cream until just combined. 

5. Use a teaspoon to divide the mousse mixture between the hollow Easter egg cups. 

6. Top with edible gold glitter (optional) for decoration. 

7. Chill in the fridge for 4-6 hours or overnight. 
   

Recipe Notes

Ensure that your chocolate hollow eggs are at room temperature before cutting the tops off. This makes it easy to slice them without cracking the eggs. 

 

You can use a store-bought salted caramel sauce or make your own (I used a bought one from Coles for this recipe).