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Caramel Apple Dessert Cups

Caramel Apple Dessert Cups - featured image
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These individual dessert cups feature a crunchy vanilla wafer crust, creamy caramel mousse, and tender cinnamon apples, perfect for any fall gathering.

Ingredients

Scale
  • 4 cups (500 g) apples peeled and chopped
  • ½ cup (110 g) light brown sugar
  • 1 tsp (2 g) cinnamon
  • 2 cups (220 g) vanilla wafer crumbs
  • ¼ cup (57 g) salted or unsalted butter melted
  • 1 pkg (96 g) instant vanilla pudding mix 3.4 ounces
  • 1 cup (244 g) milk
  • ⅓ cup (75 g) salted caramel sauce homemade or store bought
  • 1 ½ cups (357 g) heavy cream
  • additional caramel sauce for garnish

Instructions

  1. Combine peeled and chopped apples, brown sugar, and cinnamon in a medium saucepan.
  2. Stir the apple mixture.
  3. Cook the apple mixture over medium heat until the apples are soft and the liquid thickens.
  4. Set the cinnamon apples aside to cool completely.
  5. Combine vanilla wafer crumbs and melted butter in a mixing bowl.
  6. Stir the crumb mixture until fully incorporated.
  7. Portion the vanilla wafer crumbs into 28 – 2 ounce plastic cups.
  8. Use the back of one of the plastic cups to press the crumbs down to create the crust.
  9. Combine instant vanilla pudding mix and milk in a large mixing bowl.
  10. Whisk the pudding mixture to combine.
  11. Chill the pudding mixture for 5 minutes.
  12. Add salted caramel sauce to the vanilla pudding mixture.
  13. Use an electric hand mixer on medium speed to mix the caramel into the pudding until smooth.
  14. Pour the heavy cream into the pudding mixture.
  15. Whip the mixture with an electric hand mixer for 3-5 minutes until it becomes thick and creamy.
  16. Transfer the caramel mousse mixture to a large piping bag.
  17. Pipe the mousse into the plastic cups on top of the vanilla wafer crust.
  18. Using a spoon, portion the cooled cinnamon apples over the caramel mousse.
  19. Drizzle with additional caramel sauce if desired.
  20. Seal the cups with a lid.
  21. Chill the cups before serving.
  22. Serve immediately or store in the refrigerator for 2 to 3 days.

Notes

Ensure apples are completely cool before adding to the mousse to prevent melting.
Use instant pudding mix, not cook-and-serve, for the best mousse texture.
Do not overmix the mousse once the heavy cream is added.
Press the vanilla wafer crust firmly into the cups for a stable base.

Find it online: https://sweetcraftrecipes.com/caramel-apple-dessert-cups/