Caramel Mousse Dessert with Salted Crunch Sponge
This delicious dessert is best done over two days. The caramel cream should sit overnight in the refrigerator in order to cool off to be able to be whipped the next day. You can also cut the work in half on the second day by baking the sponge and making the salted crunch as well! Notes to keep in mind: -The chocolate sponge yields one standard baking pan. This will be double of what you need for the recipe, but I like to freeze the extra to have for future use! -The measurements of the silicon forms are, 5x5x5 cm
Serves: 8 desserts
  • Chocolate Sponge:
  • 120 g (6) egg yolks
  • 30 g sugar
  • 90 g (3) egg whites
  • 60 g sugar
  • 40 g flour
  • 10 g cocoa powder
  • Salted Crunch:
  • 125 g nougat paste
  • 100 g milk chocolate
  • about 1 cup of crushed corn flake cereal
  • Caramel Mousse:
  • 60 g sugar
  • ½ vanilla bean
  • 400 g cream
  • 20 g egg yolk (1)
  • 6 g gelatin or 3 sheets of gelatin
  • 30 g egg white (1)
  • 15 g sugar
  • Chocolate Ganache:
  • 100 g cream
  • 20 g butter
  • 200 g dark chocolate
  1. For the sponge: Preheat the over to 200 Celsius or 390 Fahrenheit.
  2. Prepare a baking sheet, lined with baking paper.
  3. In the mixing machine bowl, measure out the egg yolks and sugar. Beat on high until light and fluffy in color.
  4. Meanwhile, beat the egg whites and 90 g of sugar in a separate bowl until stiff peaks form. TIP: If you do not have both a mixing machine and hand mixer, beat the egg yolks first and then the egg whites second).
  5. Sift together the flour and cocoa powder.
  6. Fold the egg whites into the egg yolks and finally fold in the flour and cocoa.
  7. Spread out evenly onto the prepared baking sheet with a off set spatula. Try to make the batter as even as possible because with such a thin layer of batter, it could easily bake unevenly.
  8. Bake for about 7-8 minutes. Let cool.
  9. For the salted crunch: Melt the nougat paste and chocolate over a water bath on the stove. Add the crushed cereal and combine.
  10. Spread out, in a thin layer over the cooled chocolate sponge. Sprinkle with sea salt.
  11. Let the crunch harden before cutting out just slightly small than the shape of the silicon form. You can speed up this process by placing the sponge in the refrigerator.
  12. For the caramel mousse: Melt the sugar in a pot over the stove until caramelized while simultaneously heating the cream in a separate pot.
  13. When the sugar is caramelized, slowly pour the heated cream into the caramel. It will bubble, so be careful of splashing.
  14. Continue stirring to incorporate the cream. Add the split vanilla bean and bring to a boil.
  15. The cream will have to sit overnight in the refrigerator to cool off completely in order to whip it the next day.
  16. The next day, remove the vanilla bean from the cream and then whip.
  17. Measure out and prepare the other ingredients: Separate the egg, bloom the gelatin in cold water and measure out the sugar.
  18. Start by whipping the egg whites and sugar to stiff peaks.
  19. Melt the gelatin over a water bath on the stove. Add a few spoonfuls of the caramel whipped cream to help incorporate the gelatin.
  20. While stirring, pour the gelatin mixture into the egg yolk.
  21. Fold in the rest of the caramel whipped cream.
  22. Finally, fold in the whipped egg whites.
  23. Fill into the prepare silicon forms about ¾ full. Place in the freezer.
  24. For the chocolate ganache: Bring the cream and butter to a boil over the stove. Pour over top the chopped dark chocolate. Stir to create a smooth ganache.
  25. Fill the ganache into the forms on top of the caramel cream. Place the pre cut salted crunch sponge (crunch side down) on top of the ganache. Press slightly.
  26. We've set the dessert upside down so the edges come out cleaner when it's time to remove the dessert from its silicon form.
  27. Place back in the freezer and let freeze completely for a few hours.
  28. When the dessert has hardened, remove from form, let defrost and decorate!
Recipe by Baking My Way Through Germany at