To make the caramel place the sugar in a saucepan and dissolve the sugar over a low heat. Bring to a slow simmer but do not stir as this will cause the sugar to crystallise. This step takes time so don't rush it or you risk burning the sugar.
When the syrup starts to colour round the edge, give the syrup a gentle swirl around the pan as this will allow the caramel to cook through - but do not stir.
Once the caramel has reached a deep colour - take care not to take it too far as you don't want the caramel to burn. Remove the pan from the heat and stir in the butter and salt.
In a separate pan bring the double cream up to boiling point and add this to the caramel, continue to stir until smooth, ensuring that all the caramel is dissolved in the warm cream.
Break the chocolate up into small pieces and add to the pan. Mix it through until completely melted before adding the egg yolks and giving the mixture a good stir to incorporate everything together.
Finally whisk up the egg whites in a clean bowl until they have formed firm but not stiff peaks. Fold the egg whites gently through the chocolate before dividing into six serving dishes. Refrigerate for 5 hours before serving.
Salted Caramel & Chocolate Mousse
Amount Per Serving
Calories 346Calories from Fat 234
% Daily Value*
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 8g
Vitamin A 740IU15%
Vitamin C 1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •