Creamy Salted Caramel Triple Chocolate Mousse Cake with Pretzel Crust

why make this recipe

This Creamy Salted Caramel Triple Chocolate Mousse Cake with Pretzel Crust is a delightful dessert that captures the essence of sweet, salty, and rich flavors. It’s perfect for celebrations, family gatherings, or just a treat for yourself. The combination of creamy chocolate mousse and a crunchy pretzel crust makes it exciting and unique. Plus, the salted caramel adds a touch of sophistication to this luscious cake, sure to impress everyone!

how to make Creamy Salted Caramel Triple Chocolate Mousse Cake with Pretzel Crust

Ingredients :

• 2 cups pretzels, crushed
• 1/4 cup granulated sugar (for crust)
• 6 tablespoons unsalted butter, melted (for crust)
• 6 ounces dark chocolate (70% cacao), chopped
• 6 ounces milk chocolate, chopped
• 6 ounces white chocolate, chopped
• 3 cups heavy whipping cream, divided
• 3 large eggs, separated
• 1/4 cup granulated sugar (for egg whites)
• 1 cup granulated sugar (for salted caramel)
• 6 tablespoons unsalted butter, cubed (for salted caramel)
• 1/2 cup heavy cream, warmed (for salted caramel)
• 1 teaspoon flaky sea salt (Maldon flakes)
• Optional garnishes: extra pretzel pieces, chocolate shavings or curls, sprinkle of sea salt

Directions :

1. Preheat your oven to 350°F (175°C).
2. Crush the pretzels finely using a food processor or by smashing them in a sealed bag.
3. In a bowl, combine the crushed pretzels, 1/4 cup sugar, and melted butter. Mix until the mixture looks like wet sand.
4. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until slightly golden. Let it cool completely.
5. To prepare the salted caramel: In a heavy-bottomed saucepan over medium heat, melt 1 cup sugar while stirring until it turns a deep amber color.
6. Once it reaches the desired color, remove it from the heat. Carefully stir in the cubed butter, then whisk in the warm cream until smooth. Add the flaky sea salt and let it cool to room temperature.
7. Melt the dark, milk, and white chocolates in separate heatproof bowls over simmering water (using a double boiler). Stir until smooth and allow to cool slightly.
8. In a clean bowl, beat the egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Set this aside.
9. Divide the cold heavy cream into three bowls. Whip each bowl until soft peaks form.
10. For the mousse layers: Fold the melted dark chocolate into one bowl of whipped cream, then fold in one-third of the beaten egg whites. Spread half of this mixture over the cooled pretzel crust.
11. Drizzle half of the salted caramel over the dark chocolate layer, swirling it lightly.
12. Fold the melted milk chocolate into the second bowl of whipped cream and then fold in the next third of egg whites. Spread this mixture over the salted caramel.
13. Add the remaining salted caramel as a thin swirl on the milk chocolate layer.
14. Fold the melted white chocolate into the last bowl of whipped cream and add in the remaining egg whites. Spread this mixture on top of the cake.
15. Cover the cake loosely with plastic wrap and refrigerate for at least 6 hours or overnight.
16. Carefully remove the cake from the springform pan. You may garnish with extra pretzel pieces, chocolate shavings, and a sprinkle of flaky sea salt if desired. When serving, slice with a warm knife for clean cuts.

how to serve Creamy Salted Caramel Triple Chocolate Mousse Cake with Pretzel Crust

To serve this delicious cake, make sure it’s well-chilled. Slice the cake into pieces and serve it on plates. You can add extra pretzel pieces or chocolate shavings on top for a nice touch.

how to store Creamy Salted Caramel Triple Chocolate Mousse Cake with Pretzel Crust

Store any leftovers in the refrigerator. Cover the cake with plastic wrap or place it in an airtight container. It will stay fresh for up to 3 days.

tips to make Creamy Salted Caramel Triple Chocolate Mousse Cake with Pretzel Crust

• For best results, use high-quality chocolate for the mousse layers.
• Keep your utensils and bowls clean when whipping egg whites for the mousse to achieve the best volume.
• Let the salted caramel cool down a bit before adding it to the mousse layers to avoid melting the chocolate.

variation

You can customize the chocolate types to your liking. For example, you could use dark chocolate only or add flavored chocolate like mocha or orange.

FAQs

1. Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Just make sure to store it in the refrigerator until serving.

2. What can I use instead of pretzels for the crust?
You can substitute crushed graham crackers or chocolate cookies for a different flavor profile.

3. Can I freeze the cake?
While it’s best enjoyed fresh, you can freeze the mousse layers separately. Just make sure to wrap them tightly to avoid freezer burn.

Creamy Salted Caramel Triple Chocolate Mousse Cake with Pretzel Crust

This delightful dessert combines creamy chocolate mousse with a crunchy pretzel crust and a touch of salted caramel, making it perfect for celebrations and family gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 7 hours hrs

Course Dessert

Cuisine American

Servings 12 servings

Ingredients

  

For the Pretzel Crust

• 2 cups pretzels, crushed Use finely crushed pretzels.
• 1/4 cup granulated sugar For crust.
• 6 tablespoons unsalted butter, melted For crust.

For the Mousse

• 6 ounces dark chocolate (70% cacao), chopped Melted.
• 6 ounces milk chocolate, chopped Melted.
• 6 ounces white chocolate, chopped Melted.
• 3 cups heavy whipping cream, divided Divided into three bowls for different mousse layers.
• 3 large eggs, separated Whites whipped.
• 1/4 cup granulated sugar For the egg whites.

For the Salted Caramel

• 1 cup granulated sugar For making salted caramel.
• 6 tablespoons unsalted butter, cubed For salted caramel.
• 1/2 cup heavy cream, warmed For salted caramel.
• 1 teaspoon flaky sea salt (Maldon flakes) For salted caramel.

Optional Garnishes

• to taste extra pretzel pieces, chocolate shavings or curls, sprinkle of sea salt For garnish.

Instructions

 

Preparation

• Preheat your oven to 350°F (175°C).
• Crush the pretzels finely using a food processor or smashing them in a sealed bag.
• In a bowl, combine the crushed pretzels, 1/4 cup sugar, and melted butter. Mix until it looks like wet sand.
• Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until slightly golden. Let it cool completely.

Making the Salted Caramel

• In a heavy-bottomed saucepan over medium heat, melt 1 cup sugar while stirring until it turns a deep amber color.
• Once it reaches the desired color, remove it from the heat. Carefully stir in the cubed butter, then whisk in the warm cream until smooth. Add flaky sea salt and let it cool to room temperature.

Making the Mousse Layers

• Melt the dark, milk, and white chocolates in separate heatproof bowls over simmering water (double boiler). Stir until smooth and allow to cool slightly.
• In a clean bowl, beat the egg whites until soft peaks form. Gradually add 1/4 cup sugar, beating until stiff peaks form. Set aside.
• Divide the cold heavy cream into three bowls. Whip each bowl until soft peaks form.
• Fold the melted dark chocolate into the first bowl of whipped cream, then fold in one-third of the beaten egg whites. Spread half of this mixture over the cooled pretzel crust.
• Drizzle half of the salted caramel over the dark chocolate layer, swirling it lightly.
• Fold the melted milk chocolate into the second bowl of whipped cream and then fold in the next third of egg whites. Spread this mixture over the salted caramel.
• Add the remaining salted caramel as a thin swirl on the milk chocolate layer.
• Fold the melted white chocolate into the last bowl of whipped cream and add in the remaining egg whites. Spread this mixture on top of the cake.
• Cover the cake loosely with plastic wrap and refrigerate for at least 6 hours or overnight.
• Carefully remove the cake from the springform pan. Garnish with extra pretzel pieces, chocolate shavings, and a sprinkle of flaky sea salt if desired.

Notes

For best results, use high-quality chocolate for the mousse layers. Keep utensils and bowls clean when whipping egg whites for best volume. Let salted caramel cool slightly before adding to mousse layers to avoid melting chocolate.

Keyword Celebration Cake, Chocolate Dessert, Pretzel Crust Cake, Salted Caramel Cake, Triple Chocolate Mousse Cake