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!!

5 from 2 votes

Print Pin

Course: Dessert

Cuisine: Easter

Prep Time: 10

Chill time: 4

Total Time: 4 10

Servings: serves

Calories: 172kcal

Author: Lucy - Bake Play Smile

Equipment

Beaters, a stand-mixer or a Thermomix

Ingredients

12 hollow chocolate Easter eggs (see note)
500 ml thickened cream (for whipping)
½ cup salted caramel sauce (see note)
gold edible glitter (for decoration), optional

Metric - US Customary

Instructions

Carefully cut the tops off the hollow chocolate eggs and place the eggs into an empty egg container.
Beat thickened cream until soft peaks have formed (if using a Thermomix, beat on Speed 3 until soft peaks form).
Take 3-4 tablespoons of the whipped cream and place into a seperate bowl with the salted caramel sauce. Mix together well.
Fold the salted caramel whipped cream through the remaining whipped cream until just combined.
Use a teaspoon to divide the mousse mixture between the hollow Easter egg cups.
Top with edible gold glitter (optional) for decoration.
Chill in the fridge for 4-6 hours or overnight.

Video

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).

Nutrition