1. Preparing the Chocolate Cups

Start by melting the chocolate for the cups. I recommend using the microwave for ease. Place your chocolate chips or chopped chocolate in a microwave-safe bowl. Heat the chocolate at 50% power in 30-second intervals, stirring each time until completely melted and smooth.

It’s important to use medium heat when melting chocolate to avoid burning it. If you don’t have a microwave, you can melt the chocolate using the double boiler method: place the chocolate in a heatproof bowl over a pot of simmering water. Stir occasionally until the chocolate is smooth.

Once the chocolate is ready, take 6 jumbo muffin liners and place them into a muffin tin (a regular muffin tin works too). Using a small spoon or a paintbrush, scoop about 1 1/2 tablespoons of melted chocolate into each liner. Spread the chocolate about 3/4 of the way up the sides of each liner, ensuring it’s thick enough for a solid cup. You’ll want a nice, even coat to hold the mousse and caramel later.

Now, let the chocolate cups harden completely. To speed this up, you can place them in the fridge or freezer. Once they’ve set, gently peel away the muffin liner, revealing your sturdy chocolate cups!

2. Making the Mousse

Now comes the fun part—making the mousse! In a mixing bowl, whisk the egg yolks together and gradually add the granulated sugar. Keep whisking until the mixture is well combined. This process helps to dissolve the sugar and creates a smooth, creamy base for your mousse.

In a saucepan, heat 1 cup of heavy cream, vanilla, and salt over medium heat. Stir it occasionally until it becomes very hot, but not boiling. You’ll know it’s ready when the edges of the cream start to steam, but it shouldn’t bubble. Slowly pour at least half of the hot cream into the egg yolk mixture, stirring constantly to avoid cooking the eggs. After that, pour the egg mixture back into the saucepan.

Cook the mixture over low heat, stirring constantly, for about 5 minutes. The mixture should thicken slightly, but don’t let it boil. If you have a thermometer, it should reach 170°F (77°C). Once it’s ready, remove the pot from the heat and stir in your chocolate chips. Keep stirring until the chocolate is fully melted and smooth.

Now, cover the bowl and refrigerate the mousse for 1-2 hours until it’s cool. If you’re in a hurry, you can even pop it in the freezer for a quicker chill. This step is crucial because the mousse needs to be cool before you add the whipped cream. If the mousse is too warm, the whipped cream will melt into it, and you’ll lose that light and fluffy texture.

3. Making the Caramel

While the mousse chills, it’s time to make the salted caramel. Caramel can be tricky to get just right, but with a little practice, you’ll feel like a pro. In a saucepan, combine the white sugar and corn syrup, then cook over medium heat. Stir occasionally, and as the sugar begins to melt, you’ll notice it changing color. Keep a close eye on it, because once it starts to brown, it can go from perfect to burnt very quickly.

Once the caramel reaches a rich, dark color, add in the salted butter and heavy cream. Stir well, and be careful—it will bubble up! This is completely normal. Once the butter and cream have been incorporated, add the salt and vanilla extract. If there are any lumps, return the caramel to heat and stir until smooth. Set aside to cool completely.

4. Assembling the Mousse Cups

Once the mousse is cool and the caramel has set, you can start assembling your cups. Spoon about 1 tablespoon of salted caramel into the bottom of each chocolate cup. If the caramel has thickened too much, warm it slightly to make it more pourable. Just be careful not to overheat it, as this could cause the chocolate cups to melt.

Next, spoon the mousse into each chocolate cup, filling it up to the top. Drizzle the remaining caramel over the mousse and top with a sprinkle of kosher salt and some chocolate curls or chopped chocolate. These little details will not only add flavor but will make your mousse cups look even more irresistible.

While you can enjoy these immediately, it’s best to refrigerate them for about 4 hours so the mousse sets and thickens up perfectly. This extra chilling time will ensure that the mousse has the right texture and that the caramel doesn’t mix with the mousse too much.