Date Caramel Mousse Cups

Steps

1. 1

   Split open each date and remove its pit. Place the pitted dates in a heat-proof bowl, cover them with boiling water, and soak for about 8 minutes, until softened.

   Start 8-minute timer
2. 2

   Add 1¾ cups of the heavy cream to a food processor and whip for about 45 seconds, until soft peaks form.

   Start 45-second timer
3. 3

   Scrape down the sides of the food processor bowl, then continue whipping for another 20 to 30 seconds, until the cream reaches medium-stiff peaks.

   Start 30-second timer
4. 4

   Transfer the whipped cream to a mixing bowl.

5. 5

   Drain the softened dates in a mesh strainer. Gently press them with a spatula to squeeze out any excess liquid clinging to the fruit.

6. 6

   Without cleaning or wiping the food processor bowl, add the drained dates, brown sugar, vanilla extract, and salt. Blend for 90 seconds, until completely smooth.

   Start 90-second timer
7. 7

   Add the remaining ⅓ cup of heavy cream to the date mixture and pulse until combined.

8. 8

   Transfer ½ cup (120 grams) of the date caramel purée to a piping bag for the glass decoration and topping. If not using a piping bag, reserve this portion and spoon it into the glasses as directed.

9. 9

   Add the remaining date caramel to the whipped cream. Fold gently with a flexible silicone spatula until the mixture is evenly combined and fluffy.

10. 10

    Pipe or spoon swirls of the reserved date caramel against the inside of six 8-ounce dessert glasses, reserving some for the topping.

11. 11

    Divide the date whipped cream among the six glasses, using a heaping ½ cup per glass.

12. 12

    Top the glasses with the remaining date caramel. Chill for at least 30 minutes, or for up to 2 days.

    Start 30-minute timer
13. 13

    Serve the mousse cups garnished with whole and crushed mini pretzels.