Salted Caramel Tea Mousse

A light and fluffy tea-infused mousse with a deep, rich caramel flavor.
Salted Caramel Tea Mousse - Mosi Tea

Salted Caramel Tea Mousse

Ingredients

  • SALTED CARAMEL TEA MOUSSE
    • 1 tsp Mosi Morning Black loose leaf tea
    • 6 oz unwrapped caramels
    • ¼ C half-and-half ⅛ tsp salt
    • 1 C (8 oz) cream cheese
    • ¼ C (2 oz) brown sugar
    • ½ tsp vanilla 1 C (9 oz) heavy cream
  • WHIPPED CREAM
    • ⅓ C (3 oz) heavy cream
    • 2 tsp sugar
    • ¼ tsp vanilla
    • Gold sprinkles or edible gold glitter, garnish (optional)

Tools + Equipment

Directions

MAKE THE SALTED CARAMEL TEA MOUSSE:

STEP 1: Fill the silicone sieve with Mosi Morning Black tea and secure it to the infuser lid.

STEP 2: Attach the lid and pour water (about 185 degrees which has small boiling bubbles) into your infuser through the spout.

STEP 3: Switch up the lock and flip the infuser upside down for 2-4 minutes.⁠ Flip over and let the tea sit for 15 minutes or until it is cooled off.

STEP 4: Meanwhile, unwrap the caramels. In a small bowl, gently heat caramels with half-and-half and salt until completely melted and smooth. Let cool to room temperature.

STEP 5: In a separate bowl, whip cream cheese, vanilla, brown sugar, and steeped tea until smooth.

STEP 6: Add completely cooled caramel mixture and heavy cream. Whip until soft peaks form.

 

MAKE THE WHIPPED CREAM TOPPING:

STEP 7: In a bowl, add heavy cream, sugar, and vanilla. Whip until stiff peaks form.

 

ASSEMBLY:

STEP 8: Use a spoon or a pastry bag with a large circular tip to pipe salted caramel mousse into small serving dishes.

STEP 9: Top mousse with a small dollop of whipped cream. For extra fun, sprinkle with gold sprinkles or edible gold glitter just before serving.

STEP 10: Serve chilled. Store in the refrigerator for up to 4-5 days.

 

*Makes 6 servings

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