Salted caramel and chocolate mousse

Ingredients

• 100 g granulated sugar
• 2 tbsp water (for the caramel)
• 2 tbsp golden syrup
• 30 g unsalted butter (for the caramel)
• 80 ml double cream
• 0.5 tsp sea salt
• 330 g dark chocolate (55-70% cocoa solids, chopped into small pieces)
• 30 g unsalted butter (for the mousse)
• 8 free-range eggs (separated, room temperature)
• 1 tbsp caster sugar
• whipped double cream (to serve)

Steps

1. 1

   For the salted caramel sauce, place the sugar, two tablespoons water, and golden syrup in a saucepan.

2. 2

   Bring the mixture to a boil, stirring occasionally. Continue cooking until the sugar has turned a rich amber colour.

3. 3

   Remove the saucepan from the heat and stir in the butter, cream, and salt. Pour the caramel into a bowl, cover the surface directly with clingfilm to prevent a skin from forming, and allow to cool completely.

4. 4

   For the mousse, melt the chopped dark chocolate and butter in a bowl set over a pan of simmering water, ensuring that the bottom of the bowl does not touch the water.

5. 5

   Set the chocolate mixture aside to cool slightly. Once cooled, whisk the egg yolks into the chocolate mixture until combined.

6. 6

   In a separate clean bowl, whisk the egg whites to a light foam. Add the caster sugar and whisk again until soft peaks form when the whisk is removed.

7. 7

   Stir a third of the whisked egg whites into the chocolate mixture to lighten it.

8. 8

   Carefully fold in the remaining egg whites using a spatula or large metal spoon until well incorporated, being careful not to knock out the air.

9. 9

   To assemble, pour a tablespoon of the cooled salted caramel sauce into the bottom of each serving glass.

10. 10

    Top with one-third of the mousse mixture, then drizzle over enough caramel sauce to cover the mousse layer.

11. 11

    Repeat this layering with the remaining mousse and caramel, finishing with a final layer of mousse.

12. 12

    Refrigerate for at least one hour before serving. If chilled for longer, remove from the fridge 30 minutes before serving to soften. Finish with a dollop of whipped cream.

Notes

It is best to use eggs at room temperature to prevent the chocolate from seizing. Any leftover caramel sauce can be stored in the fridge for a few days and used on other desserts.

Nutrition per serving

• dessert
• chocolate
• caramel
• gluten-free
• vegetarian
• nut-free
• chilled