Chocolate Caramel Mousse Pots

Everyone should have a good recipe for chocolate mousse in their repertoire, it's simple, elegant and can be prepared well in advance, the perfect dessert for entertaining. These Chocolate Caramel Mousse Pots have a layer of salted caramel at the bottom and are finished off with whipped cream, the flavour is intensely chocolatey and very rich. You couldn't eat much of this but served in small glasses they are the perfect end to a meal.

Recipe: Makes four individual portions.

For the salted caramel layer:
45g Light brown sugar
15g Butter
40ml Double cream
A large pinch of sea salt

For the mousse:
100g Good dark chocolate
3 Eggs, seperated.
40g Granulated or castor sugar
Whipped cream to finish
Method:
To make the caramel:

• Mix the sugar with a tablespoon of water and heat in a small pan over a gentle heat until it has melted and become liquid.
• Remove from the heat and stir in the butter, followed by the cream and the salt.
• Pour into the base of four ramekins or glasses.

To make the mousse:

• Break up the chocolate and place it in a heat proof bowl over a pan of barely simmering water.
• Once the chocolate has melted take it of the heat, allow it to cool slightly the beat in the egg yolks making sure they are well incorporated.
• Meanwhile in a seperate bowl whisk the egg whites until they hold soft peaks, add the sugar and continue to whisk for another minute.
• Fold a spoonful of the egg whites into the chocolate using a metal spoon, be careful not to knock the air out of the mixture.
• Fold the rest of the egg whites into the chocolate mixture and pour the mousse over the caramel in the ramekins or glasses.
• Leave the mousses to set in the fridge for at least 2 hours before topping with whipped cream.
• Serve.