Waitrose and Partners
Salted caramel chocolate mousse

Salted caramel chocolate mousse

This beautifully light, rich, and creamy dessert is perfectly simple for wowing your guests at a dinner party. It works perfectly all year round, with the chocolatey flavour bringing a warm richness in the winter, and the texture of the mousse giving it a lightness that's suitably summery.

4.5 out of 5 stars(2) Rate this recipe
Gluten freeVegetarian
  • Makes6
  • CourseDessert
  • Prepare15 mins
  • Cook5 mins
  • Total time20 mins
  • Pluschilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 6 tbsp Waitrose 1 salted caramel dipping sauce
  • 150g Lindt Excellence caramel with a touch of sea salt dark chocolate
  • 25g salted butter
  • 5 eggs, separated
  • 3 tbsp golden caster sugar
  • 1 pinch sea salt
  • squeeze lemon juice


  1. Divide the salted caramel sauce between 6 x 175ml ramekins or glasses. Set a heatproof bowl over a pan of barely simmering water (making sure it doesn’t touch the water). Break the chocolate into small pieces and put it in the bowl with the butter, stirring occasionally, until melted. Lift the bowl from the pan, stir in 1 tbsp just-boiled water and set aside.

  2. Put the egg yolks and 1 tbsp sugar in a large, clean bowl and set over the pan of barely simmering water. Using electric beaters, whisk for 3-4 minutes, until pale and thickened. Take off the heat and stir the chocolate mixture through the egg mixture.

  3. Put the egg whites in a clean bowl with the salt and lemon juice. Clean the beaters, then whisk the egg whites to stiff peaks. Beat in the remaining 2 tbsp sugar, until firm and glossy.

  4. Stir ⅓ of the beaten egg white through the chocolate mixture to loosen, then carefully fold in the remaining egg white, trying to retain as much air as possible. Pour or spoon the mousse into the ramekins or glasses and chill for at least 4 hours, or ideally overnight, until set. Sprinkle the tops with a little more sea salt before serving, if liked.


Typical values per item when made using specific products in recipe


1,519kJ/ 364kcals



Saturated Fat












Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (4.5/5)

4.5 out of 5 stars2 ratings

5 Stars


4 Stars


3 Stars


2 Stars


1 Stars