Salted Butter Caramel Chocolate Mousse from David Lebovitz “My Paris Kitchen”

Salted Butter Caramel Chocolate Mousse Recipe on @whiteonrice

Our neighbor just came over and talked about getting together for the Holidays then the conversation immediately diverted to “Can’t believe we’re in December. Where does time go?” So true. Gosh, we’re suddenly feeling a sense of panic, not for any shopping or holiday reason, but more because we’re trying to enjoy December as much as we can.

Salted Butter Caramel Chocolate Mousse Recipe on @whiteonrice

Holidays are such a special time for us and we only have three weeks left? We’re going to make the most out of our last days of 2014. You can count on that.

So we started with sitting down and finally perusing through some of our favorite cookbooks of the year. 2014 has been an incredible year for wonderful cookbooks written with such intimate storytelling and prose.

Ten Speed Press has produced some phenomenal cookbooks this year and one of our very favorites that they were so kind to send to us is David Lebovitz’s My Paris Kitchen.

David’s My Paris Kitchen book is beyond a cookbook, it’s a personal journal filled with his witty and engaging stories, gorgeous photography and as always, inspiring recipes that always make us want to run into the kitchen.

When you begin reading the cookbook, David immediately transports you to his culinary world and intimate kitchen in Paris. David has always been really good at that. He takes you to another place and makes you *jealous* of him cooking and eating in one of the worlds most amazing cities. When we yearn for a quick escape to Paris, we head over to his awesome blog and are always satisfied with the virtual trip.

Salted Butter Caramel Chocolate Mousse Recipe on @whiteonrice

He’s known for his fantastic pastries and ice cream recipes, but this book is filled with  outstanding savories that show the breadth of talent and diversity of his kitchen skills. The first recipe we made, twice? This salted butter caramel-chocolate mousse, of course. No doubt, it’s been a winner and after making it time and again, we’re sure to have it for our December gatherings before this month comes to a halt.

David’s salted butter caramel chocolate mousse is rich, flavorful, fluffy and beyond amazing. Promise us you’ll make it. Twice, or maybe three times?

Some other stand-out cookbooks that Ten Speed Press shared with us were just mind blowing. We were just drawn in to some of their cookbook that it was hard to not get off the couch. Sometimes, cuddling up to a great cookbook on a lazy Sunday afternoon beats a day of Sunday football. Well, unless the Patriots are playing, of course.

A New Napa Cuisine: This cookbook is breathtaking and from the moment you flip through the first page. The recipes are precise, original, gorgeous, very thoughtful and approachable. Each recipe is an ode to nature and it’s story.

It’s a coffee-table-keeper and you’re immediately drawn to all the stunning photography and exquisite recipes that are works of art.

Love the feel of the fabric on the book. It’s so unique, we can’t get our hands off of it.


The Slanted Door cookbook. Another winner by Chef Charles Phan and this time, it’s chock full of recipes that we can’t get enough of when we’re eating at his San Francisco award winning restaurant.

But this time, we get to make it ourselves and not to have hop on a plane. Can’t wait to make his Vietnamese Chicken Salad, Crispy Rice Cakes and Shrimp on Sugar Cane.

There’s so many more recipes we love, just gotta head to the gym to make more stomach room.


Bread Revolution by Peter Reinhart. He’s one of our bread hero’s and we’ve already bought three of his books over the last 5 years and have learned a ton from him. He’s a master in bread making and simplifies the process down to a simple science that everyone who has a desire to make homemade bread, can accomplish.

He’s given us the confidence to make bread on a weekly basis. We’ve already bookmarked his: Sprouted Whole Wheat Bread, Whole Wheat Ciabatta and Sprouted Straun Bread.


Flour + Water : Pasta. We love homemade pasta! In fact, we just made some last night for dinner and it was inhaled in less than 10 minutes.

If you’re into homemade pasta making, eating, sharing, feasting and devouring, then this book is for  you.

Next on our pasta dinner nights are Thomas’s : Tagliatelle Bolognese, Burrata Triangle with Preserved Lemon, Summer-Squash and Mint. Ready to inhale and devour.


Hope you all get a chance to grab a copy of these amazing cookbooks. Let’s all stay busy in the kitchen!


diane and todd

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Salted Butter Caramel-Chocolate Mousse

Yield: Serves 6

Total Time: 1 hour

Recipe adapted and shared from My Paris Kitchen with permission by Ten Speed Press and David Lebovitz. We've made this quite a few times and love the recipe to extremes. As with most dessert making, for the recipe to be at its best and how it is intended, be sure to get the ingredients to the right stages when making the mousse (the caramel to the correctly cooked stage and the egg whites whipped to proper stiff peaks and not over whipped). Things can change quickly when cooking the caramel, so make sure to have all the ingredients ready when you start cooking the sugar.


  • 1/2 cup (100g) granulated sugar
  • 3 tablespoons (45g) unsalted butter, cubed
  • 3/4 cup (180ml) heavy cream
  • 6 ounces (170g) bittersweet or semisweet chocolate, chopped
  • 4 large eggs, separated
  • 1/2 teaspoon flaky sea salt, preferably fleur de sel
  • optional- fresh berries for garnish


  1. Evenly place the sugar in a wide saucepan. Heat over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to gently drag the liquefied sugar toward the center. At this point make sure not to leave it, the sugar will change quickly and you risk burning it. Continue cooking, stirring very gently, until the sugar is melted and caramelized. Continue cooking (caution-caramel will change color very quickly now) until the caramel is a deep amber color, just begins to smoke, and has a slight burnt smell.
  2. Remove the caramel from the heat and quickly whisk in the butter pieces, stirring until melted (make sure to stir into the edges of the saucepan with a heatproof spatula to get all the caramel bits). Gradually whisk in the cream, stirring until all the little bits of caramel are completely melted. If everything was well stirred when the butter was added there shouldn't be any hard caramel bits left over, however if some were missed, you can strain the mixture to remove them.
  3. Once smooth, stir in the chocolate until it is melted and the mixture is smooth. Scrape the mixture into a large bowl and allow to cool to room temperature.
  4. Once the mixture is cooled, whisk in the egg yolks. In a separate bowl, whip the egg whites to stiff peaks.
  5. Fold 1/3 of the whipped egg whites into the chocolate, adding in the flaky salt. Fold in the remaining whipped egg whites until no white streaks remain. Divide the mousse into serving glasses or a decorative serving bowl, and chill for at least 8 hours. Serve chilled straight up or with fresh berries.
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Recipe Note for Salt: All recipes containing salt are based on kosher or sea salt amounts, not table salt. If using table salt, reduce the amount used to taste.

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{ 22 comments… read them below or add one }
  1. franmif

    Can you make this the day before?

    1. Todd & Diane

      Yes. That is usually what we do.

  2. Marky

    I was wondering if someone can help me. My husband makes the salted butter caramel chocolate mousse for me a couple of weeks back. He followed direction to a letter. It came out smooth but very salty. Yesterday, he reduced the salt to 1/4 tsp. It was not as salty, of course, but I wonder how salty should it really be?
    Thank you.

    1. Todd & Diane

      Really it is up to personal preference. For salted sweets we usually like enough salt to contrast and highlight the key sweet (chocolate in this case) but not so much as to be “salty”. Also double check that you (or your husband) is using unsalted butter. There is about 1/4 teaspoon per stick of butter. And the size of the flakes make a difference too. A 1/2 teaspoon of larger flaked salt will be less salty than a smaller flaked one. If you like the amount of 1/4 teaspoon then that is the correct for you.
      T & D

  3. Louisa

    I am going to try these, as they sound and look delicious! One question though please…. is granulated sugar very fine white sugar (what we call Caster Sugar in Australia and would typically use making caramel) or is it regular white table sugar (that is a bit coarser – you might add it to coffee)?

    1. Todd & Diane

      This was done with regular table sugar. Super fine sugar (caster sugar) is a bit harder to find in the States so we make it with what is easiest to source. Feel free to use super fine sugar, just reduce the amount a touch.
      T & D

  4. Carla

    I tried this last night and ended up having to keep the saucepan over a low heat to prevent the caramel from hardening and for the chocolate to melt. I’m trying it for the first time now and it’s delicious! The mousse texture is perfect!! Compared to the photo above, my batch was quite a bit lighter in colour. Looks splendid!

  5. Sherry

    Those are such cute jars! May I ask where you got them?

  6. Thomson

    the pictures are amazing…….i’m gonna try these after Christmas.

  7. JulieD

    I enjoyed these so much in October!! <3

  8. Laura (Tutti Dolci)

    Absolutely gorgeous, what a perfect holiday dessert!

  9. confitures

    et voila, done ! now we just need to be patient until the hosts are arriving, tonight 😉 I hope I’ll be stron enough not to put my fingers in the plate all the time 🙂

  10. Bethany

    Does this set up or thicken in the fridge? I just made it and it seems thin.

    1. White on Rice Couple

      It does thicken after refrigeration. It will be pourable when putting it into the jars, and a nice mousse texture you see in the photos after completely chilling them. Hope you love them! We just had some for dessert tonight. Delicious!

  11. Thalia @ butter and brioche

    I love my copy of My Paris Kitchen – never made this mousse from it before though. Definitely something delicious that i need to try!

  12. Sweet and Savoury Pursuits

    This mousse looks so decadent, and the pictures are just beautiful!

  13. Kate

    I love the cookbook but have yet to try this mousse….it will be perfect for the holiday birthday dinner that I am preparing! Thank you for the other cookbook recommendations.

  14. Dana @ Foodie Goes Healthy

    Thanks for all the cookbook recommendations. I have a serious cookbook addiction, and now I know some more that I’d love to get. Oh, and that mousse looks delish! Happy cooking, Dana

  15. Jennifer @ Show Me the Yummy

    Ohhhh my gosh. Salted caramel should always accompany chocolate mousse 🙂

  16. Kathleen

    I tried this a few week’s ago…I found it a bit too sweet for my taste

  17. Annalise @ Completely Delicious

    Just beautiful!

  18. Katrina @ Warm Vanilla Sugar

    This mousse looks perfect. I love how smooth it is and the colour is to die for!!

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