This easy Caramilk mousse captures pure Cadbury Caramilk flavour in a light, airy mousse. Made with only two ingredients, it’s the ideal dessert for lovers of caramelised white chocolate.
If you enjoy Caramilk, this two-ingredient Caramilk mousse is a must-try.
Using just Caramilk chocolate and whipping cream gives you the unfiltered caramelised white chocolate flavour in a fluffy mousse that melts on the tongue.
This version drops the vanilla used in my 3-ingredient mousse recipes because the Caramilk provides plenty of flavour on its own.
If you’re all about the Caramilk flavour, this will likely become a favourite.
*Not a formal guarantee — just a confident recommendation.
Scroll to the recipe card for ingredients and a printable recipe, or read on for ingredient notes and tips.
Ingredient Notes
To make this mousse you need only a few items:
- Chocolate – Cadbury Caramilk is used here to deliver the signature caramelised white chocolate flavour, but any caramelised white chocolate will work. One 180g block is enough for the mousse; add a second block if you want chocolate squares to decorate the top.
- Whipping cream – This ingredient goes by several names depending on your country: whipping cream, heavy cream, full cream or heavy whipping cream. Choose a pourable cream around 35% fat that is labelled suitable for whipping. Avoid very high-fat double cream, which can be too thick for this method.
- Salt – Optional. A small pinch helps to balance the sweetness if desired.
How to Make Caramilk Mousse
This mousse is straightforward to prepare. The basic steps are:
- Chop the Caramilk and place it in a heatproof bowl.
- Warm half the cream until small bubbles form around the edges.
- Pour the hot cream over the chopped chocolate and let it sit for a few minutes, then whisk until smooth. Stir in the remaining cold cream to cool the mixture more quickly.
- Chill the mixture thoroughly.
- Whip the chilled mixture until it reaches the desired consistency.
- Serve by spooning or piping into glasses, ramekins or a single serving bowl.
Serve soon after whipping for a softer mousse. Chilling for one to two hours produces a firmer, fluffier texture.
I usually top the mousse with a square of Caramilk, but grated chocolate, chocolate curls, a swirl of whipped cream or a drizzle of melted chocolate would also work well.
Tips for Mousse Success
Two things make this mousse turn out well.
First, chill the chocolate-cream mixture until it is very cold before whipping. A well-chilled base reduces the risk of splitting and helps achieve the right texture. If you need the mousse quickly, chill in the freezer but stir periodically so it doesn’t freeze solid around the edges.
Second, avoid overwhipping. Watch closely and stop as the mixture moves from soft to firm peaks. Overwhipping can make the mousse grainy, so whip to just-stiff peaks for best results.
Can you make Caramilk mousse without eggs?
Yes. Mousse can be made with whipped cream, whipped eggs, or both. This recipe uses only whipped cream, so it contains no eggs — a good choice for those avoiding raw eggs or with egg allergies. Despite its simplicity, the two-ingredient method produces a rich, satisfying mousse.
More Recipes You May Like
If you enjoy Caramilk desserts, try a Caramilk slice for a fudgy treat with crunchy biscuit pieces.
Other egg-free chocolate mousses to try include Nutella mousse or a Baileys chocolate mousse for an adult twist.
Easy Caramilk Mousse
Ingredients
- 180 g Cadbury Caramilk chocolate (one block)
- 300 g cream (see notes)
- pinch of salt (optional)
Instructions
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Chop the Caramilk into small pieces and place them in a large heatproof bowl.
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Heat about half the cream in a small saucepan over medium-high heat until bubbles form at the edges.
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Pour the hot cream over the chopped chocolate and leave for a few minutes to melt. Whisk until smooth, then stir in the remaining cold cream to cool the mixture faster.
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Taste and, if needed, whisk in a pinch of salt to balance the sweetness.
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Cover the bowl and chill until very cold. Options:
Fridge – refrigerate for several hours or overnight.
Freezer – freeze for 1 hour, stirring every 10 minutes to prevent freezing at the edges.
Note: Overnight chilling is best, but the freezer method works when you’re short on time.
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Whip the chilled mixture with a hand mixer until it reaches stiff peaks. Watch carefully to avoid overwhipping, which can make the texture grainy.
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Spoon or pipe the mousse into serving dishes. If the mixture is too soft to pipe, chill briefly until firmer, then pipe.
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Serve immediately for a softer texture, or chill 1–2 hours for a fluffier set. Top with a square of Caramilk if desired.
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Store covered in the fridge for several days. Unwhipped mousse mixture will keep, covered, for 1–2 days before whipping.
Notes
Nutritional Disclaimer: Any nutritional information provided is a computer generated estimate and is intended as a guide only.
Enjoy!
~Natalie