The Partiologist: Caramel Mousse Pretzel Cups!

Caramel Mousse Pretzel Cups!

It's been awhile since I participated in the Dessert Challenge with Sheryl from Lady Behind The Curtain.  When she mentioned Pretzels and Caramel would be the next ingredients, I had to make time for this one!
 
  First of all I thought, I must recreate the Caramel Dipped Chocolate pretzels I made this Christmas and soon realized, I already made and posted those HERE (in case you're interested).  I wanted something Easy and Elegant, usually those two words are not found in the same sentence but I knew it could be done and I was on a mission to make it happen. 
I think you'll like what you see~
Easy & Elegant Caramel Mousse Pretzel Cups!
  Really, making the chocolate cups is pretty easy following these steps~
Wilton Chocolate Cup Mold.
Paint/Pastry Brush.
Pour melted chocolate into cups and brush up the sides.  Freeze.
Add another layer of chocolate, freeze again.
Turn upside down and tap out of mold.
 
Next you'll need to make your pretzel crumbs~
Roll and crush enough pretzels to make 1 cup.
Melt 6 Tlb. butter, measure 1 cup pretzels and 2 Tlb. brown sugar.
Add pretzels and brown sugar to butter, mix thoroughly.
Spread in greased 8" x 8" pan. 
Bake at 350 degrees for 10 minutes, stirring occasionally.
Remove from oven and set aside to cool.
 
While pretzel mixture is cooling, make the easy peasy Caramel Mousse. 
Now do you see why it's so easy??
Start with 3 Double packs of Milky Way Bars (Simply Caramel)
Slice into pieces.
Add to microwave safe bowl and add 1 Tlb. Heavy Whipping Cream.
Melt at half power for 15 sec. intervals stirring until melted. 
Add 2 Tlb. Heavy Whipping Cream to the melted candy bars and mix with mixer until smooth. 
Set aside.
Add 1 Cup Heavy Whipping Cream to bowl and mix with until thick.
Add 1/2 of the candy bar mixture to whipping cream and mix.
Add the remaining candy bar mixture to the whipping cream.
Mix until thick and smooth. 
(Add 1/4 mini chocolate chips if desired)
Cover and refrigerate 3-4 hours or overnight.

Now it's time to assemble. 
Pour pretzel crumbs into the bottom of the chocolate cup.
Fill a piping bag with a large round pastry tip (#809),
or cut the corner of a baggie.
Fill with mixture and pipe into pretzel filled cups.
Dip a few pretzels in chocolate for topping.
 
This dessert could easily be served in parfait cups, making it even easier.
 Fill the bottom of parfait glasses with the pretzel crumbs, layer with caramel mousse and top with chocolate dipped pretzel sticks!
Printable Recipe Below
Be sure and check out ALL the other chewy, gooey, sticky, chewy...
pretzel and caramel combos!

It's the Perfect Salty & Sweet!
 
Caramel Pretzel Mousse Parfaits

by The Partiologist


Instructions
CHOCOLATE CUP
Using a chocolate mold,
pour melted chocolate into cups and brush up the sides. Freeze.
Add another layer of chocolate, freeze again.
Turn upside down and tap out of mold.
CRUSHED PRETZELS MIXTURE
1 Cup Crushed Pretzels.
6 Tlbs. Butter (Melted)
2 Tlbs. Brown Sugar
Add crushed pretzels and brown sugar to butter, mix thoroughly.
Spread in greased 8" x 8" pan.
Bake at 350 degrees for 10 minutes, stirring occasionally.
Remove from oven and set aside to cool.
CARAMEL MOUSSE
3 double packs of Milky Way Bars sliced (Simply Caramel)
1 Tlbs. Heavy Whipping Cream
2 Tlbs. Heavy Whipping Cream
1 Cup Heavy Whipping Cream
Place sliced candy bars into microwave safe bowl and add 1 Tlbs. Heavy Whipping Cream.
Melt at half power for 15 sec. intervals stirring until melted.
Add 2 Tlbs. Heavy Whipping Cream to the melted candy bars and mix with mixer until smooth.
Set aside.
Add 1 Cup Heavy Whipping Cream to small bowl and mix with until thick.
Add 1/2 of the candy bar mixture to whipping cream and mix.
Add the remaining candy bar mixture to the whipping cream.
Mix together until thick and smooth.
(Add 1/4 mini chocolate chips if desired)
ASSEMBLY
Pour pretzel crumbs into the bottom of the chocolate cup.
Fill a piping bag with a large round pastry tip (#809),
Or cut the corner of a large baggie.
Fill with mixture and pipe into pretzel filled cups.
Dip a few pretzels in chocolate for topping.
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22 comments :

  1. Replies
    1. For some reason when I'm at the computer, I'm always hungry...

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  2. One delicious treat served up two different ways and both are tantalizing!

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    Replies
    1. I hope you give this a try, I wish my photos could show you how good it tastes! :)

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  3. What an easy and yummy sounding mousse. Very creative!

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  4. Your fun way of describing the how-to on your caramel-pretzel (and chocolate!) treat make me want to dive in and give it a go! Great photos, too....Never thought mousse could be easy but you've opened my eyes =)

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    Replies
    1. I have to say, this recipe is a keeper! Thanks for the comment!

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  5. Wow! I think you did it, easy and elegant...what a great party treat!

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    1. Thanks Kate - It's so good, you don't even need a party to celebrate!

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  6. These look wonderful. I love chocolate and pretzels. Thanks for sharing.

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  7. So pretty! I love the chocolate cups that you made. That is such a special touch.

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    Replies
    1. Thanks - if I would have taken my own advice and let the mousse set for three or four hours, it wouldn't have looked like a blob in the cup! :)

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  8. Wow, these look incredible! Fun doing the challenge with you again this month :)

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    Replies
    1. Thank you Liz - it was a great combo wasn't it??

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  9. Cute Cute Cute! Love this simple, yet beautiful dessert!

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  10. I'm so glad to have discovered you. These look fantastic!

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