Impress your family with this dark chocolate and salted caramel mousse. By definition, dessert is the sweet course eaten at the end of a meal, but this mousse should be savoured.

dark chocolate and salted caramel mousse

• 4 large eggs separated
• 1 small pinch salt
• 100g icing sugar sifted
• 250g 70% dark chocolate broken into small pieces
• 250 ml thickened cream whipped
• ½ teaspoon of salt crystals
• 2/3 cup Caramel topping

to decorate (optional)

•  Jersey caramels cut in slices (A soft caramel square with three layers of caramel flavoured fudge – a white layer sandwiched between two light brown ones)

dark chocolate and salted caramel mousse method

Place the chocolate pieces in heat proof pan over a pan of simmering water stirring occasionally until thoroughly melted, allow to cool slightly. Line a tray with baking paper, using a spoon and circular motion drizzle a little melted chocolate on a swirly pattern to make decorations for the top of your mousses.  Refrigerate.

In a small bowl, stir the salt crystals into the caramel topping. Add more of less to your own taste (you want a sweet and slightly salty flavor). Divide the caramel equally between 6 wine or cocktail glasses.

Using a clean and dry metal bowl whisk the egg whites with a small pinch of salt until they form very stiff peaks.

Place the egg yolks and sifted icing sugar in the bowl of an electric mixer and whisk until thick and creamy (enough to leave a trail when you lift the whisk out of the mix). Slowly whisk in most the slightly cooled chocolate and using a large metal spoon, stir in the whipped cream. Then carefully fold in the whisked egg whites, to the cream and chocolate mixture until you have a smooth chocolate mousse texture. Divide the mousse between the prepared glasses and cover with cling film.  Refrigerate for about 2-3 hours until firm.  Just before serving, remove the cling film from the mousses. Decorate with chocolate twirls and sliced Jersey creams if your using them.

Serve right away.

Makes 6. Prep 30 minutes. Chilling time 3 hours or overnight.