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In the Kitchen With: Steph’s Salted Caramel Mousse and Caramel Popcorn

by Kristina Gill

This week’s recipe comes to us all the way from Sydney, one of my absolute favorite cities in the world. I stumbled across engineer Steph Michaelis’ blog, Raspberri Cupcakes, when I was taking my weekly Pinterest stroll. I couldn’t believe that a non-full-time baker had developed so many amazing and professional recipes and had baked and styled them all as well. Steph came up with something very easy to make which is actually two recipes in one: salted caramel mousse with caramel popcorn. I never knew making caramel popcorn was so easy, but I think you should keep your dentist on speed dial for this. Better yet, make your appointment before you make the recipe!  –Kristina

About Steph: An insatiable sweet tooth resulted in Raspberri Cupcakes, a baking blog from Sydney, Australia, run by Steph Michaelis. An engineer by day, Steph spends her free time blogging about her baking experiments, whether it’s crazy macarons  or sprinkle-covered cakes. The 5-year-old blog has built up a loyal following of fellow sweet-toothed readers from all over the world. You can also find her on Facebook, Instagram, Twitter, Pinterest.

See how to make Steph’s salted caramel treats after the jump!

Salted Caramel Mousse with Caramel Popcorn


  • 1 cup (200g) sugar
  • 6 tbsp (85g) unsalted butter at room temperature, chopped into pieces
  • 1/2 cup heavy cream at room temperature
  • 1.5 – 2 tsp sea salt flakes
  • 1 1/2 tsp powdered gelatin
  • 2 tbsp cold water
  • 1.5 cups cold heavy cream
  • Topping: caramel popcorn, store-bought or homemade (see note)

Make the Mousse

  1. Prepare the salted caramel first; place 1 cup sugar in a medium heavy saucepan. Heat over medium-high heat and whisk as it melts. It may start to clump together but this is fine, keep whisking and it will melt back down eventually.
  2. Once all the sugar has melted, stop whisking and continue to cook. Insert a sugar thermometer into the pan if you have one and swirl the pan occasionally to stop it from burning.
  3. Continue to cook sugar until it turns amber in colour, take care not to overcook as it will not take long before it may start to burn at this stage. Your sugar thermometer should read 180°C (350°F).
  4. Add butter immediately to the pan and remove it from the heat (take care as it may bubble), whisking it to combine.
  5. Add 1/2 cup cream to the pan and whisk until combined. Set aside to cool, then add sea salt flakes to taste.
  6. Mix gelatin and cold water in a small bowl and set aside to soften for about a minute, then whisk into the warm salted caramel mixture until gelatin is completely dissolved.
  7. Place 1 & 1/2 cups cream in a large mixing bowl and whisk with an electric mixer on high until it reaches stiff peaks. Add salted caramel mixture to the bowl and gently fold in until combined.
  8. Pour equal amounts into 4-6 serving glasses. Chill until set, at least 2 hours. Serve topped with caramel popcorn.

Note:  To make homemade caramel popcorn, prepare freshly popped plain popcorn (I used about 1/4 cup unpopped kernels) and place in a large, lightly oiled bowl. Place 1 packed cup of brown sugar in a medium heavy saucepan with 2 tbsp water and 5 tbsp (70g) butter and whisk over medium-high heat. Cook until sugar melts and the mixture is bubbling and no longer grainy. Pour mixture over popcorn and stir with a wooden spoon until evenly coated with caramel. Leave to cool and set.



Why Steph loves this recipe: I can never get enough of salted caramel, I think everyone needs more salted caramel in their life. This recipe is fairly straight-forward to prepare (the only tricky bit is making sure you don’t burn the sugar as it caramelizes) and is fantastic for dinner parties because it’s served as individual portions and can be prepared well ahead of time. The lightness of the mousse is a perfect counter-balance to the richness of the caramel. The popcorn on top is what makes the mousse special, it’s not the same without it so don’t be tempted to skip it. It’s even better if you have the time to make the caramel popcorn yourself, but store-bought will work fine, too, if you’re in a hurry.


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  • Sounds super good and relatively easy. I like finding a dessert that can sit in the fridge until dinner is over. The last thing one wants to do at a dinner party is disappear in the kitchen for to long. Thank you!

  • Hi there

    I am having a bit of trouble here. When I add the salted caramel mixture to the bowl and gently fold in until combined. It becomes a liquid combination. Is this correct?

    • she doesnt tell yoiu alot inthis recipe. As the caramel is really hot, you need to cool it first before adding cream. WHen it says add salt to taste, dont, wait till it cools, dont put your finger in it wahtever you do.

  • This was impossible. The sugar is impossible to melt it just clumps up. Also make sure your cream and butter are actually at room temperature. Recipe wasn’t very detailed or helpful. Tried 3 times and gave up

    • dont whisk sugar, put a little bit of water in the bottom of the pan first, then add sugar, move the pan around as it heats up to melt the sugar, if you whisk sugar it will crystalize.

  • Just tried this recipe and I have to say the description isn’t very good. I would add DO NOT add caramel until it is COLD to the cream as mine curdled and my caramel was warm.

    • Jasmine

      Yikes- that doesn’t sound right. I’ve added warm caramel to a number of cream-based desserts without that happening. Was your cream fresh? Or had it been sitting and maybe separated? We’ll get to the bottom of this and update the recipe if needed.


  • I just tried this recipe. I burned the first batch. The second batch turned out perfect. Be VERY careful when adding the butter and cream to the caramel. That stuff starts bubbling and it will melt your face off. I licked the bowl like a 5 year old and now I’m sitting here staring at the fridge waiting for it to set. I also made apple cider “jello” from real apple cider and poured some of the caramel mousse on top of that. I’m hoping once that sets it will taste like a candy apple.

  • Can you please tell me how early these can be made before serving? I have a dinner party on Saturday so I want to set these in chocolate bowls, but never made it before so prefer not to make it on the actual day.

  • Love the look of this recipe. Can someone please let me know if you can put it in a piping bag a day or two before required and pipe on the day – or does gelatine set too hard? Also, what is weight of gelatine if using sheet instead of powder. Thanks.

  • Does the room temperature cream go into the caramel? And is the cold cream supposed to be whipped? How long does it take approximately to mix the whipping cream to peak, and you must be more specific with the “mixing” of the cream, like what utensil to use. You don’t mix it, you whisk air into the cream.

    I thought maybe my cream wasn’t cold enough and so I set my mixing bowl on top of another bowl with ice and immediately the cream started to separate, so do they both need to be room temperature?? Gotta say this was kinda confusing… the caramel turned out alright tho.

    • make sure your caramel is cool, the whipped cream keep in the fridge until your ready to fold together. whipping cream takes as long as it takes to come to peaks,

  • can i make it in advance? and do we need to weight for the caramel to get little cooler?and one more question i want to make a layered mousses cake for my birthday will this make a decent size layer for 8″ pan??