Caramel Chocolate Bar Mousse Cake
Caramel Chocolate Bar Mousse Cake is a decadent, layered dessert with a chocolate cake or brownie base, silky chocolate mousse, gooey caramel, and a rich chocolate topping. Studded with chopped candy bars and finished with whipped cream or sea salt, it’s a show-stopping treat perfect for special occasions or indulgent cravings.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 5–7 hours (including chilling)
- Yield: 10–12 servings
- Category: Dessert
- Method: No-Bake (plus optional baking)
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the base:
- 1 layer chocolate cake (homemade or store-bought) or brownie base
- Optional: chocolate cookie crust
- For the caramel layer:
- 1 cup soft caramel candies or 3/4 cup caramel sauce
- 2–3 tbsp heavy cream (if using caramels)
- Pinch of sea salt
- For the mousse layer:
- 8 oz semi-sweet or milk chocolate, chopped
- 1 1/2 cups heavy cream (divided)
- 1 tbsp sugar (optional, if using unsweetened chocolate)
- 1 tsp powdered gelatin + 1 tbsp water (optional)
- 1/2 cup chopped caramel chocolate bars (e.g., Twix, Snickers, Milky Way)
- For the topping:
- 1/2 cup melted chocolate or ganache
- 1/3 cup chopped candy bars or toffee bits
- Whipped cream (optional)
- Sea salt flakes (optional)
Instructions
- Bake the cake or brownie base and let it cool in a springform pan. If using a cookie crust, press into the bottom of the pan and chill until firm.
- In a saucepan, melt caramels with cream over low heat until smooth. Stir in sea salt. Pour over the cooled base and chill to set.
- Heat 1/2 cup cream until just simmering, then pour over chopped chocolate. Stir until smooth and cool slightly.
- If using gelatin, bloom it in water, then stir into the warm chocolate mixture until dissolved.
- Whip remaining cream to soft peaks. Fold gently into the cooled chocolate mixture.
- Stir in chopped candy bars. Spread mousse evenly over caramel layer and refrigerate for at least 4 hours or overnight.
- Top with melted chocolate or ganache and sprinkle with candy or toffee bits. Chill until topping is set.
- Slice with a hot knife, wiping between cuts. Garnish with whipped cream and sea salt if desired.
Notes
- Use different candy bars for variety (e.g., Rolo, Mars, peanut butter cups).
- Make gluten-free with a GF cookie crust or flourless chocolate cake base.
- Crushed pretzels under the caramel add crunch and saltiness.
- Add peanut butter swirl to mousse for extra flavor.
- To make it no-bake, skip cake layer and use cookie crust only.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 34g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Find it online: https://cookedbymaya.com/caramel-chocolate-bar-mousse-cake/
