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Salted Butterscotch Mousse Cups with Bananas and Chocolate Drizzle Recipe

These creamy, delicious salted butterscotch mousse cups are topped with sliced bananas and a drizzle of chocolate syrup. If bananas aren’t your favorite fruit, top these pretty desserts with diced fresh pineapple instead. Recipe courtesy Katie Morford of Mom's Kitchen Handbook.

Servings: 8

Active time: 35 minutes

Total time:


  • 3 Davidson's Safest Choice® pasteurized egg(s), separated
  • 1/4 c cornstarch
  • 1 1/2 tsp vanilla extract
  • 3 c 2% reduced fat milk, divided
  • 2 Tbsp butter
  • 3/4 c packed dark brown sugar
  • 1/2 tsp salt
  • 1/2 heaping tsp cream of tartar
  • 2 Tbsp sugar
  • 2 Tbsp chocolate syrup, divided
  • flake sea salt or fleur de sel (optional) to taste
  • 3 bananas


  1. Put the egg whites in a small, very clean bowl, cover, and refrigerate. Put the yolks in a medium bowl and add the cornstarch, vanilla, and 1/2 cup of the milk. Whisk well. Set aside.
  2. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and salt and stir with a whisk. Add the remaining 2 1/2 cups of milk to the pan and whisk until smooth. Turn the heat up to medium-high and cook, whisking regularly, until the milk heats up and tiny bubbles form around the edge. When the milk looks like it’s just about to boil, turn it down to low so that it doesn’t, and scoop 1 cup of milk from the pot.
  3. Very slowly pour the cup of hot milk into the bowl with the egg yolks, whisking the entire time so the heat of the milk doesn't scramble the eggs. Then, slowly add the milk/egg mixture to the pan with brown sugar/milk, whisking all the while. Turn the heat to high and bring the pudding to a boil, whisking continuously. Cook until the pudding turns thick and creamy. When it is thick enough that a line forms when you drag a spoon through the center, the pudding is done. Remove from heat. Transfer to a medium bowl and cover the surface with a piece of plastic wrap so that it doesn't form a “skin”. Refrigerate until the pudding is completely chilled and firm, several hours or overnight.
  4. Remove the pudding from the refrigerator and stir with a whisk until creamy.
  5. Put the egg whites into the bowl of an electric mixer, making sure your equipment is supremely clean. Whip the egg whites on medium-low speed. After about 1 minute, when the whites begin to foam, add the cream of tartar and continue to beat, gradually increasing to high. When the whites begin to thicken, add the sugar and continue to whip into stiff peaks, keeping in mind that pasteurized whites take longer than non-pasteurized, so be patient.
  6. Add the whipped egg whites to the pudding and use a rubber spatula to gently fold them in until you have a creamy, smooth mousse. Add 1 tablespoon of the chocolate sauce to the bowl and run a spoon through it to make chocolate ribbons in the mousse.
  7. Divide the butterscotch mousse between 8 small bowls, glasses, or jelly jars. Top each one with a tiny sprinkle of fleur de sel, if using. Peel and cut the bananas into thin slices and divide them over the pudding. Top each one with a small drizzle of the remaining chocolate syrup. Serve immediately.

Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 250
Calories from Fat 60
Total Fat 7g (11% DV)
Saturated Fat 3.5g (18% DV)
Trans Fat 0g
Cholesterol 85mg (28% DV)
Sodium 250mg (10% DV)
43g (14% DV)
Dietary Fiber 1g (4% DV)
Sugars 34g
Protein 6g
Vitamin A 6%
Vitamin C 6%
Calcium 15%
Iron 4%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.