Easy Caramello Chocolate Mousse

"A friend in New Zealand taught me this recipe. It's great because anyone can make it & there are only two ingredients."
photo by Julie Bs Hive photo by Julie Bs Hive
photo by Julie Bs Hive
Ready In:
2hrs 10mins
3 1/2 cups


  • 250 g Cadbury Caramello chocolate bars, broken into squares (I think Hershey make caramello chocolate in the USA)
  • 300 ml whipping cream (unwhipped)


  • Melt the chocolate in the top of a double boiler, stirring constantly until there are no lumps.
  • Add 150ml of the cream and stir to combine.
  • Put to one side until the mixture is cool (I have even cheated if I am in a hurry& put this in the fridge/freezer, but just watch it doesn't freeze otherwise it will be ruined).
  • When cool, whip the remaining cream in a bowl.
  • Spoon the chocolate mixture into the whipped cream, and fold until well combined.
  • Cover with plastic wrap and leave in the fridge until set.
  • You can also pour this into individual ramekins if you are having a dinner party, and then garnish with chocolate shavings before serving.
  • This is really quite rich so a little goes a long way.
  • You can also use mint chocolate (with a flowing centre) but the caramello tastes much better.

Questions & Replies

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  1. I did use Caramello bars and served mine with Pirouline cookies...a double whammy of sweetness. Very rich dessert which I will make again but in smaller portions. TFS Made this for ZWT3 Australia/New Zealand Dessert Challenge.
  2. LittleKiwiChook, I can't easily lay my hands on Caramello chocolate, so used the very very closest possible equivalent here called: "Dove". The result is a sweet, very rich, choco/caramel mousse that has the consistancy of very thickly whipped cream, is totally and brilliantly easy to make, and with a very small prymid of grated chocolate heaped on each ramekin made for lots of admiring noises from our taste testng guests when I brought them to the table on a tray. Mine needed some extra time in the fridge so that they weren't totally liquid, that could have been caused by using a different brand of chocolate (more/less cocofat maybe??)The taste was smooth and delicious, quite a lot sweeter than all my other mousse recipes that contain eggs.(I don't mean it was less in any way... only different) It's deceptively rich and while the portions looked small-ish in the 7 ramekins I put it into, everyone agreed that it ended up being a perfect amount to be satisfying since too much of this would be overpoweringly sweet. As per my page guide: this recipe gets a well deserved 4 stars. Many Thanks for sharing the recipe :)



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