You can make the creamiest Caramel Mousse with 2 ingredients ! In this easy mousse recipe , you need just caramel and heavy cream.
A super simple egg-free, gelatine-free, gluten-free and no-cook dessert.
- Ingredients
- Salted Caramel Mousse Recipe
- Dulce de Leche Mousse Recipe
- Chocolate Caramel Mousse
- With condensed milk
- How to make Caramel Mousse
- Serving Suggestion
- Storage
Caramel Mousse is a creamy dessert made with whipped cream and caramel sauce. It is light, airy and just the right amount of sweet.
My recipe is super simple as the whipped cream creates the airy mousse finish without needing eggs or gelatine to stabilise. You do not even need agar agar.
I follow the same method for my Eggless Mango Mousse , Peanut Butter Mousse , 2 ingredient White Chocolate Mousse and 3 ingredient Eggless Chocolate Mousse
It is so easy to prepare yet is big on flavour! Perfect for beginners in the kitchen!
You can serve it in big bowl so that everyone can help themselves or spoon into small jars/bowls for individual desserts.
You can use this mousse for Caramel Mousse Cake or use it as a tasty fruit dip.
If you’re looking for another easy dessert with only few ingredients, try my 3 ingredient eggless mug cake .
Ingredients
Caramel
I have used tinned nestle carnation caramel dessert filling for this recipe. You can usually find something similar in the baking aisle of most supermarkets.
It may be labelled as dulce de leche.
You can use any caramel sauce available to you.
Heavy cream
UK – use whipping cream or double cream
Cream is what makes this dessert so light and airy.
Ensure your cream is fresh and in date.
Optional:
Icing sugar aka powdered sugar or confectioner’s sugar. It contains corn starch which provides extra hold for the mousse. You only need a bit as the caramel is already sweet.
Variations – add a teaspoon of instant coffee to make this a caramel coffee mousse
Salted Caramel Mousse Recipe
Salted Caramel is so popular right now!
In replacement of caramel, buy a salted caramel sauce – it is easily available in supermarkets and online.
You may wish you make your own salted caramel sauce at home (external link).
Optionally, you can top this caramel mousse recipe with flaky sea salt for the same irresistible flavour.
Dulce de Leche Mousse Recipe
Caramel and Dulce de Leche have differences. Caramel is made from simmering water and sugar until it caramelizes. Dulce de Leche is made by reducing milk and sugar until it reduces and caramelizes.
In the case of this recipe, the caramel in the UK (nestle carnation) is the same as Dulce de Leche so this recipe can basically be called dulce de leche mousse.
However, if you are making your own sauce, you can choose to either use caramel sauce or dulce de leche.
Chocolate Caramel Mousse
To make this mousse chocolatey, you can add chocolate flavourings.
- Add some cocoa powder with the caramel, or
- You can also add chocolate sauce in with the caramel, or
- Drizzle chocolate sauce on top
With condensed milk
To make this recipe with condensed milk, you need to make caramel sauce from a jar of condensed milk.
- Remove the label from the can of condensed milk.
- Place the can in a large pot and fill the pot with enough water to completely cover the can.
- Place the pot on the stove over high heat and bring the water to a boil.
- Once the water is boiling, reduce the heat to low and let the can simmer in the water for 2 to 3 hours. Be sure to keep the can fully submerged in water at all times to avoid any potential explosions.
- Use tongs to carefully remove the can from the pot and let it cool for at least 15 minutes before opening it.
- Once the can has cooled, open it with a can opener and use a spoon to scoop out the dulce de leche. It should be a caramel-coloured and thickened.
- Store the dulce de leche in an airtight container in the refrigerator for up to 2 weeks.
How to make Caramel Mousse
In a mixing bowl take double cream, whip the cream using a wired whisk or electric mixer until soft peaks form.
Add the caramel and whip again until stiff peaks form.
At this point, you can also add in the powdered sugar if using.
Optionally, you can whisk the caramel in a separate bowl until it is smooth and fold it into the cream gently. (The caramel from the carnation tin is quite thick so I prefer to whisk it with the cream)
If serving individually, spoon or pipe using a piping bag into jars/ramekins or bowls.
You could serve this straight away as an instant dessert or place in the fridge to firm up.
Refrigerate for at least 1-2 hours before serving.
Pro Tips
Do not overwhip the cream as it will turn grainy. Once you reach soft to stiff peaks, stop whipping.
Keep the mousse chilled until just before serving.
To get a thicker mousse which sets similar to using egg, add in a tablespoon of icing sugar (powdered sugar in US). The corn starch in the sugar helps the mousse to set and stabilise.
Serving Suggestion
Caramel Mousse can be served in a large bowl for sharing or in individual serve ware like jars, small bowls, martini glasses, cups or ramekins.
Mousse is best served chilled.
It can be enjoyed after a meal or as a decadent treat for special occasions, holidays or celebrations.
Topping suggestions include:
- extra whipped cream
- drizzle over caramel sauce
- drizzle chocolate sauce
- top with chopped fruit
- sprinkle over chopped nuts such as hazelnuts or almonds
- chocolate shavings or sprinkles – use white, milk or dark
- crushed cookies or mini pretzels
I love it alongside these Easy Puff Pastry Apple Tart
Storage
Leftovers can be stored in the fridge in either an airtight container or cover your bowl/jar with plastic wrap (cling film).
If preparing in advance, keep refrigerated until just before serving.
I do not recommend freezing mousse
Other Egg free Dessert Recipes
- Turkish Semolina Helva
- 2 ingredients Chocolate Truffles
- Air fryer Donut Holes
- Grilled Pineapple in Air Fryer
- Tapioca Pudding
- Baked yogurt with Orange Syrup
- Air Fryer French Toast Sticks
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Caramel Mousse (2 ingredients, easy)
Equipment
- 1 Bowl
- 1 Whisk or hand blender
Ingredients
- 1 cup heavy cream double cream
- ½ cup caramel dulce de leche
- 1 tablespoon powdered sugar icing sugar (optional)
Instructions
- In a mixing bowl take 1 cup heavy cream .
- Whip the cream using a wired whisk or electric mixer until soft peaks form.
- Add the 1/2 cup caramel
- Mix in 1 tablespoon powdered sugar if using.
- Whip again until stiff peaks form.
- If serving individually, spoon or pipe using a piping bag into jars/ramekins or bowls.
- You could serve this straight away as an instant dessert or place in the fridge to firm up.
- Refrigerate for at least 1-2 hours before serving.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Caramel Mousse (2 ingredients, easy)
Equipment
- 1 Bowl
- 1 Whisk or hand blender
Ingredients
- 1 cup heavy cream double cream
- ½ cup caramel dulce de leche
- 1 tablespoon powdered sugar icing sugar (optional)
Instructions
- In a mixing bowl take 1 cup heavy cream .
- Whip the cream using a wired whisk or electric mixer until soft peaks form.
- Add the 1/2 cup caramel
- Mix in 1 tablespoon powdered sugar if using.
- Whip again until stiff peaks form.
- If serving individually, spoon or pipe using a piping bag into jars/ramekins or bowls.
- You could serve this straight away as an instant dessert or place in the fridge to firm up.
- Refrigerate for at least 1-2 hours before serving.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Aloo Baingan is an aubergine (eggplant) and potato curry from India and Pakistan. You can prepare this easy recipe as a mid-week meal. Naturally vegan and gluten-free potato curry.
- Aloo Baingan Ingredients
- How to make Aloo Baingan
- Serving Suggestion
- Storage
- Other Potato Recipes
Aloo baingan, also known as aloo baingan sabzi , aloo baingan masala or aloo baingan ki sabzi is a popular vegetable dish from the Indian subcontinent. Particularly in the regions of North India and Pakistan.
This vegan curry is made with potatoes (aloo) and eggplants (baingan) cooked together in a blend of aromatic spices, onions, tomatoes, and sometimes green peas.
This aloo baingan recipe is often served as a main course alongside sides, such as rice or Indian flatbreads, but it can also be eaten on its own as a hearty and satisfying vegetarian meal.
It is simple recipe that is perfect any night of the week.
Other eggplant curry recipes we love are baingan bharta , baingan masala and Gujarati style ringan bateta nu shaak . Restaurant style Brinjal Bhaji is an easy recipe that is great for a weekend curry night.
Aloo Baingan Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Aubergine/eggplant – cut into large pieces
Potatoes – peeled and cut into wedges
Onion, garlic, ginger – you will need finely chopped onion. Either chop or use a food processor.
Green chilies – I have used slit green chilli. To save time, you could also grind the chillies with the onion garlic mixture.
Tomatoes – You can crush fresh tomatoes or use tinned tomatoes/ passata. Alternatively use tomato paste.
Spice powders – you need the four basic Indian spices – red chilli powder, turmeric powder, ground coriander powder, cumin powder, garam masala. I like to add the garam masala once the dish has finished cooking.
Cumin seeds – cumin seeds are added to hot oil.
Oil – I have used olive oil but you can use other flavourless oil.
Garnish – coriander leaves aka fresh cilantro
Lemon juice – optionally add a squeeze of lemon juice at the end to round off the flavours
How to make Aloo Baingan
Prepare your ingredients in advance.
Heat oil in a pan on medium heat.
When the oil is hot, add the cumin seeds. Once they sizzle, add in the chopped onion.
Allow the onion to cook until translucent then add the ginger garlic paste and cook the mixture on medium-high heat for 2-3 minutes or until the raw smell goes.
Tip in the chopped potatoes, mix everything well and cook with the lid on.
When the potatoes are half cooked, add in the eggplant pieces and mix well.
Cook until the potatoes and aubergine are tender but not completely cooked.
Add the green chillies, tomato and spice powders (leave out the garam masala until later).
If you need to add a tbsp of water, do it here to prevent the masala burning. You do not want a lot of moisture in this recipe.
Add in the salt and cook on low heat until the vegetables are tender or around 4-5 minutes.
Finish with garam masala. Garnish with fresh cilantro when serving.
You can also follow the same recipe using the instant pot but I would stick to using sauté function rather than the pressure cook function.
Serving Suggestion
Aloo baingan or Indian style potato eggplant curry can be served with a variety of Indian dishes as a main course.
In Indian cuisine, there are many different bread recipes. I like soft rotlis best but you can also prepare garlic and coriander naans or paratha.
As it is a dry curry, I like to pair it with a side like dal fry and jeera rice .
For salads, an Indian salad like kachumber goes best to add freshness and balance. I have this kachumber with most of my Indian meals.
Raita is a yogurt-based side dish that complements the spiciness of aloo baingan. You can make raita by mixing yogurt, grated cucumber, chopped mint leaves, and salt.
Indian pickles and chutneys are a great way to add some tanginess to your meal. Mango pickle or green chutney (made with cilantro and mint) are popular choices. A stack of fresh homemade poppadoms is great with an Indian recipe.
Storage
Leftovers can be stored in an airtight container and kept in the fridge for up to 3 days.
I do not recommend freezing aloo baingan as the texture of the eggplant and potato will change upon defrosting.
Other Potato Recipes
Aloo Butter Masala
Bombay Potatoes
Aloo Matar
Dum Aloo Restaurant Style
Aloo Chana
Aloo Shimla Mirch
Other Curry/Stirfry Recipes
Mixed Vegetable Curr y
Zucchini Curry (Indian Courgette Curry)
Chana Saag
Saag Aloo
Matar Paneer
Aloo Methi
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Aloo Baingan – Eggplant and Potato Curry
Equipment
- 1 pan
- 1 Spatula
- 1 Chopping board
- 1 Knife
Ingredients
- 500 grams eggplant
- 500 grams potatoes
- 4 tablespoon oil
- 1 teaspoon cumin seeds
- 1 big onion peeled and roughly chopped
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 3 green chilies
- ¾ cup tomatoes chopped/crushed/pureed
- 1 tablespoon chili powder
- ½ tablespoon turmeric powder
- 2 tablespoon ground coriander
- ½ teaspoon garam masala
- 1 tablespoon salt or per taste
- 4 tablespoon coriander fresh
- ½ cup water if needed
Instructions
- Heat 4 tablespoon oil in a pan and add 1 teaspoon cumin seeds .
- Once cumin seeds turns brown, add 1 big onion , fry the onion until it turns light pink.
- Add 1 teaspoon garlic paste , 1 teaspoon ginger paste and sauté for a couple of minutes.
- Then add 500 grams potatoes , lower the heat and cover the pan with a lid. Let the potatoes cook in it’s own steam for 5-7 minutes. (if you want add some water)
- Now, add 500 grams eggplant , mix well and cover the pan with a lid and let the vegetables cook further for 6-8 minutes on low to medium heat, or until 80% cooked.
- Add the 3/4 cup tomatoes and stir well.
- Stir in 1 tablespoon chili powder , 1/2 tablespoon turmeric powder , 2 tablespoon ground coriander , 1/2 teaspoon garam masala and 1 tablespoon salt
- Mix well everything, Cover the pan with a lid and cook the curry on low heat for another 5-7 minutes. If you want a curry with thick gravy add 1/2 cup water
- Cook the aloo baingan until the potatoes are cooked through totally.
- Sprinkle 1/2 teaspoon garam masala , mix well.
- Garnish with chopped 4 tablespoon coriander and serve hot with chapati, naan, paratha or rice.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
