Desserts and cookies

Oh baby, I want a salted caramel mousse!

January 14, 2014

I have been craving for salted caramel. A salted caramel mousse. For some reasons, I have been really salivating for that one on a graham crust. No, don’t ask! The family is not growing. Just wanted to satisfy my sweet tooth.

You know what? I did not actually satisfy just mine. I apologize for the poor pictures, but I probably got 30 seconds to take pictures before it got eaten. I guess it is a good sign.

Orea crust salted caramel mousse (3)

Orea crust salted caramel mousse (2)

I had some toffee crumbs, I used them to decorate.  I brought too much sweetness to my taste.  Maybe simple and no extra is the way to go?!…Orea crust salted caramel mousse (1)

Salted caramel mousse cake


  • I actually decided to make a double crust, one layer of Oreo crust and one Graham crackers crust.  De-li-cious!
  • For the crusts:
  • - 275g of Oreo crumbs
  • - 275 of Graham crackers crumbs
  • - 150g of butter
  • For the salted caramel mousse:
  • - 75g of sugar
  • - 10ml of water
  • - 75g of salted butter
  • - 300ml of whipping cream


  1. - Preheat the oven at 300F.  Get an 9 inch cake pan ready with some parchemin paper at the bottom.
  2. - Separate the butter in 2 bowls with 75g in each.  Melt the butter.  Combine one share of the butter with the Oreo crumbs.  Push down on the bottom.
  3. - Repeat with the graham crackers crumbs, mix with the other portion of the butter with the crumbs and press them at the bottom of the pan too.
  4. - Bake in the oven for about 12-15 minutes.  When ready, allow to cool down.
  5. - Prepare the caramel with the sugar and the water at medium heat.  Do not mix with a spoon.  Just shake the pot or do circular movement.  When the caramel is taking a gold color, add the butter, stir it.
  6. - Add 100ml of hot whipping cream previously brought to a boil.
  7. - In the meantime, beat the other 200ml of whipping cream.  When the salted caramel has cool down, combine gently with the whipped cream with a spatula.
  8. - Spread it on the crumbs and refrigerate for at least 2 hours.



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