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Ingredients
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Chocolate Mousse
Salted Caramel
Method
Chocolate Mousse
Melt the Chocolate
In a heatproof bowl, melt the dark chocolate over a double boiler or in the microwave until smooth. Allow to cool slightly.
Whip the Cream
In a separate mixing bowl, whip the heavy cream until soft peaks form. Be careful not to overwhip.
Beat Egg Whites
In another bowl, beat the egg whites until foamy. Gradually add the granulated sugar and continue to beat until stiff peaks form.
Combine Ingredients
Gently fold the melted chocolate into the whipped cream. Then, carefully fold in the beaten egg whites and vanilla extract until no streaks remain.
Chill
Spoon the mousse into dessert cups and refrigerate for at least 2 hours to set.
Salted Caramel
Make the Caramel
In a saucepan, combine the granulated sugar and water. Cook over medium heat, swirling gently until the sugar dissolves and turns a golden caramel color.
Add Cream and Salt
Remove from heat and carefully stir in the heavy cream. Add salt and mix until smooth. Allow to cool slightly before using.