White Chocolate Caramel Mousse

A decadent treat.


  • for mousse:
  • 200 g white chocolate
  • 4 large eggs (separated)
  • 200ml double cream
  • 1 packed of maltesers
  • 0.50 orange (juiced)
  • 1 tblsp caster sugar
  • for caramel:
  • 300 g caster sugar
  • 3 floz cold water
  • 10 floz double cream


  1. For Caramel:
  2. Put sugar and water into a heavy based saucepan. Bring to the boil. Continue to cook until the mixture begins to turn a caramel colour.
  3. Carefully pour in the cream. Turn off the heat and whisk until all the caramel is smooth.
  4. Allow to cool completely. Break chocolate into small pieces and place in heatproof glass bowl.
  5. Using a saucepan bring water to the boil remove from the heat and place the bowl containing the chocolate on top.
  6. Allow to melt stirring occasionally.
  7. Whisk in egg yolks to the melted chocolate and if using, add the orange juice into the chocolate mixture.
  8. Semi-whip the cream and add into the chocolate mix.
  9. Put the egg whites into a clean grease free bowl and using either a hand or electric whisk, beat until they are fluffy and then add the caster sugar
  10. Fold the egg whites into the chocolate mixture and add the crushed maltesers.
  11. Spoon the mousse into 4 glasses Layer with caramel and put into the fridge for at least 1 hour.
  12. This mousse is delicious served with thin biscuits and topped with whipped cream.


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