Frozen Salted Caramel Mousse cake is a cake with three layers: waffle cookie crust, salted caramel mousse, and a white chocolate mousse. It is frozen and when cut into slices and eaten it takes like a soft and creamy ice cream.
1boxTrader Joes waffle cookies (8.8oz), or graham crackers
Salted Caramel
1cupgranulated sugar
1tablespoonbutter
½cupheavy cream
1teaspoonsalt
Salted Caramel Mousse and White Chocolate Mousse
6egg yolks
3tablespoongranulated sugar
1teaspoonsalt
1 and 2 ½cupsheavy cream, divided
salted caramel
1cupGhirardelli white chocolate chips
Instructions
Crust: Add all but three waffle cookies to a gallon sized plastic bag and using a rolling pin (or other fun smashing device) roll or bang into crumbs. Combine the crumbs and melted butter and press into a spring form pan. Snack on the remaining three waffle cookies.Bake at 375 for 8 minutes. Set aside.
Salted Caramel:Add 1 cup sugar to a saucepan and melt over medium heat. Continue stirring until it turns golden brown. Add the butter, stirring very quickly. Add the heavy cream, continuing to stir. Once smooth, remove from heat and add the salt. Allow to cool to room temperature.
Salted Caramel Mousse and White Chocolate Mousse:In a small bowl microwave the white chocolate chips at 50% power, 30 seconds at a time until melted.In a medium bowl whisk together the egg yolks, granulated sugar, and salt.In a medium saucepan bring 1 cup heavy cream to a simmer over medium heat. Slowly add the heavy cream to the medium bowl with the egg yolk mixture, stirring constantly. Then pour the egg yolk and heavy cream mixture back into the medium saucepan and turn the heat down to low. Continue to stir for 1-2 minutes until slightly thickened. Do not over cook.Divide the mixture in half into two large bowls. In one bowl add the melted white chocolate chips. In the other bowl add half of the caramel. Stir and allow both bowls to cool.In a third large bowl add 2 ½ cups heavy cream and whip until you get stiff peaks. Add half of the whipped cream to the bowl with the now completely cooled melted white chocolate mixture, one half at a time until fully combined. Repeat with the remaining half of the whipped cream and the salted caramel mixture.
Assembling the Cake:Pour the salted caramel mousse into the spring form pan over the waffle cookie crust. Refrigerate for 30 minutes.Then gently add the white chocolate mousse on top of the caramel mouse in the spring form pan. Place the finished cake in the freezer for at least two hours or overnight. Remove from the freezer about 10 minutes prior to serving to allow it to soften slightly.You can use the remaining salted caramel to drizzle over the top of the cake when serving, or save for a later dessert.