Instructions

For the White Chocolate Espresso Mousse:

1. To a medium bowl add the white chocolate pudding powder, cool whip and espresso powder.
2. Stir until all the powders are combined.

NOTE: The mousse might be a little grainy at this point. While in the refrigerator the powders will absorb some of the moisture from the cool whip and the graininess will go away.

1. Add to a piping bag and pipe into the mini cups.

For the Easy Espresso Caramel Sauce:

1. Mix the brown sugar, half and half, butter and salt and espresso powder in a saucepan over medium-low heat.
2. Cook while whisking gently for 5 to 7 minutes, until it gets thicker.
3. Add the vanilla and cook another minute to thicken further.
4. Turn off the heat, cool slightly and pour the sauce into a jar.
5. Let cool some on the counter and drizzle over the pipped mousse.
6. Store the remaining caramel and pipped mousse in the refrigerator.