Silky Caramilk Mousse Recipe — Creamy Chocolate Caramel Dessert

This easy Caramilk mousse captures pure caramelised white chocolate flavour in a light, fluffy dessert. Made with just two ingredients, it’s perfect for anyone who loves Caramilk.

If you love Caramilk, you’ll adore this Caramilk mousse. With just Caramilk chocolate and cream, it delivers an intense caramelised white chocolate taste in a mousse that melts on the tongue.

This version has one fewer ingredient than my earlier 3-ingredient chocolate and white chocolate mousses — I omitted vanilla because the Caramilk provides plenty of flavour on its own.

If you’re all about Caramilk, this will be right up your alley.

Not a literal guarantee — just my strong recommendation.

Ingredient Notes

To make this mousse you will need:

• Chocolate – I use Cadbury Caramilk here, but any caramelised white chocolate will work. One 180 g block is enough for the mousse; grab an extra block if you want to top each serving with a square.
• Whipping cream – Known by different names worldwide (whipping cream, heavy cream, full cream). Choose a pourable cream around 35% fat that is labeled suitable for whipping. Double cream tends to be too thick for this recipe.
• Salt – Optional. A pinch helps balance the sweetness if needed.

How to Make Caramilk Mousse

This recipe is extremely simple. The basic steps are:

• Chop the Caramilk and place it in a heatproof bowl.
• Heat half the cream until it’s just about to boil.
• Pour the hot cream over the chocolate and let it sit for a few minutes, then whisk until smooth. Stir in the remaining cold cream to cool the mixture faster.
• Chill the chocolate-cream mixture until very cold.
• Whip the chilled mixture until stiff peaks form.
• Spoon or pipe into serving glasses, bowls, or ramekins.

Serve soon after whipping for a softer texture, or chill for an hour or two to achieve a firmer, fluffier mousse.

Toppings: extra Caramilk squares, grated chocolate (Caramilk, milk, or dark), chopped chocolate twirls, a dollop of whipped cream, or a drizzle of melted chocolate or ganache all work well.

Tips for Mousse Success

Two things make this mousse turn out well:

1. Chill the mixture thoroughly before whipping. The mixture must be very cold to whip properly; if it’s warm the mousse can split. See the recipe card for fast-chill options.

2. Don’t overwhip. The mousse can go from perfect to grainy quickly. Whip at high speed until soft peaks form, then slow down and stop when it’s just reaching stiff peaks.

Can you make Caramilk mousse without eggs?

Yes. Mousse can be made with whipped eggs, whipped cream, or both. This recipe uses only cream, so it contains no eggs—ideal for anyone avoiding raw eggs or with an egg allergy. Despite being just two ingredients, it’s delicious and satisfying.

More Recipes You May Like

If you want more Caramilk treats, try a Caramilk slice with a smooth fudgy base and crunchy biscuit pieces. Other easy no-egg mousses include Nutella mousse or a Baileys chocolate mousse for a grown-up twist.