This caramel chai chocolate mousse combines all the aspects of the perfect dessert— rich chocolate, warm chai spices, and gooey caramel, all topped off with creamy caramel chai whipped cream.
CARAMEL CHAI SAUCE
2/3 cup heavy cream
2 chai tea bags (your brand of choice, I used Tazo)
1– 12oz bag Goetze’s Caramel Creams (approx. 34 pieces)
½ teaspoon pure vanilla extract
3 tablespoon corn syrup
1/3 cup milk chocolate
1/3 cup bittersweet chocolate
2 tablespoons unsalted butter
2 egg yolks
1–1/2 tablespoons chai caramel sauce
3 egg whites
2 tablespoons superfine sugar
CARAMEL CHAI WHIPPED CREAM
1 cup heavy cream
2 tablespoons caramel chai sauce
For the Chai Caramel Sauce
- In a small saucepan, bring heavy cream and 2 chai tea bags to a simmer over medium-low heat.
- Once simmering, remove from heat and allow tea to steep for 5 minutes.
- Squeeze tea bags and remove from the infused cream.
- Return pan to medium low heat. Add cream caramels and vanilla extract. Heat until fully melted, stirring frequently to avoid burning.
- Once sauce is smooth, remove from heat and add corn syrup.
- Set aside.
For the Chocolate Mousse
- In a microwave safe bowl, add chocolate and butter and heat in 30 second increments until chocolate and butter are melted (about 1 minute). Stir until smooth and fully incorporated.
- Separate egg yolks and whites, and place 2 yolks in a mixing bowl (save the third for tomorrow’s breakfast).
- Using a stand or hand mixer, beat yolks on high until pale in color and thick (about 4 minutes).
- Return chocolate and butter mixture to the microwave and heat for an additional 20-30 seconds
- Remove chocolate mixture from microwave and slowly add in the egg yolks, mixing well (slowly adding the eggs to the hot mixture ensures it tempers properly and doesn’t become scrambled.).
- Once the egg yolks are fully incorporated, add in 1-1/2 tablespoons of the chai caramel mixture, stirring well.
- Using a stand or hand mixer, beat the egg whites on high until they reach soft peaks (about 3 minutes).
- Add the sugar to the egg whites and beat on high for 1 minute more to get a shiny texture.
- Working in thirds, add the first third of the egg white mixture to the chocolate and beat by hand until fully incorporated. Add another third, this time gently folding it into the mixture. Finally add in the last of the egg whites, folding even more gently into the mixture (this ensures as much air as possible will stay in the mixture, resulting in a light and airy mousse). Gently fold until no streaks remain, but also being careful not to over mix.
For the Whipped Cream
- Place the heavy cream and caramel sauce into a large mixing bowl and with a stand or hand mixer, beat on high until stiff peaks form (about 3-4 minutes).
Tip: Whipped cream is best served right after it’s made, so it’s best to make it while the mousse is chilling.
- Choose a pretty container of your choice
- Spoon in a layer of caramel then alternate with chocolate until all containers are full and no chocolate remains (make sure you save 3 Tablespoons of caramel
- Place the mousse in the refrigerator to chill for 1 hour (or overnight).
- Once mousse is firm, top with caramel chai whipped cream and drizzle with remaining caramel sauce (is sauce isn’t liquid enough, heat in the microwave a few seconds at a time until desired consistency is obtained), and sprinkle with cinnamon (if desired).
- Serve and enjoy!