Preparation time 10 minutes plus 5 hours refrigeration time
100 g (3 ½ oz) caster (superfine) sugar
200 ml (7 fl oz) thin (pouring/whipping) cream
50 g (1¾ oz) lightly salted butter
200 g (7 oz) milk chocolate
1 To make the caramel, place the sugar and 1 tablespoon of water in a saucepan. Bring to the boil, then simmer until the syrup caramelises.
2 Heat the cream in another saucepan. Take the caramel off the heat and add the butter and hot cream. Stir well to dissolve any clumps of sugar that form.
3 Cool the caramel slightly before adding the chocolate, broken up into pieces. Stir to melt the chocolate.
4 Once the mixture has completely cooled, separate the eggs and beat the whites to soft peaks using an electric beater.
5 Lightly beat the yolks and add them to the chocolate cream
6 Next, fold the egg whites very gently into the chocolate cream, lifting and turning the chocolate cream with a flexible spatula.
7 Divide the mousse between glasses, small dessert bowls or ramekins, then let them set in the fridge for at least 4-5 hours before serving
Recipes and Images from 100 Desserts to Die For by Trish Deseine. Published by Murdoch Books.