Caramel Apple Dessert Cups (Printable Version)
Creamy caramel mousse with cinnamon apples and a vanilla wafer crust, ideal for autumn treats.
# Ingredients List:
→ Cinnamon Apples
01 -
4 cups peeled and chopped apples (about 500 g)
02 -
½ cup light brown sugar (110 g)
03 -
1 teaspoon ground cinnamon (2 g)
→ Base and Mousse
04 -
2 cups vanilla wafer crumbs (220 g)
05 -
¼ cup melted butter (56.7 g)
06 -
1 package instant vanilla pudding mix (96 g)
07 -
1 cup whole milk (240 ml)
08 -
⅓ cup salted caramel sauce (75 g), homemade or store-bought
09 -
1½ cups heavy cream (360 ml)
10 -
Additional caramel sauce for garnish
# How to Make It:
01 -
In a medium saucepan, combine peeled and chopped apples, light brown sugar, and ground cinnamon. Cook over medium heat, stirring occasionally, until apples soften and the liquid thickens. Remove from heat and let cool.
02 -
Mix vanilla wafer crumbs with melted butter until fully combined. Divide the crumb mixture evenly among 28 – 2-ounce plastic cups. Press firmly to form a compact crust using the back of a cup or spoon.
03 -
In a large bowl, whisk together instant vanilla pudding mix and whole milk until smooth. Chill the mixture in the refrigerator for 5 minutes.
04 -
Add salted caramel sauce to the chilled pudding mixture. Using an electric hand mixer on medium speed, blend until fully incorporated and smooth.
05 -
Pour heavy cream into the pudding mixture and whip with an electric hand mixer for 3 to 5 minutes until the mousse thickens and becomes creamy.
06 -
Transfer the caramel mousse into a piping bag. Pipe the mousse evenly over the vanilla wafer crust in each cup.
07 -
Spoon the cooled cinnamon apples on top of the mousse layer. Drizzle additional caramel sauce as desired for garnish.
08 -
Seal each cup with a lid and refrigerate. The dessert cups can be served immediately or stored refrigerated for up to 3 days.
# Extra Tips:
01 -
Keep the dessert cups chilled in the refrigerator to maintain freshness for up to 3 days.