Mousse au chocolat et caramel au beurre salé (Chocolate Mousse with Salted Butter Caramel)

Ingredients:

200g of chocolate
6 eggs, separated
100g caster sugar
60g lightly-salted butter, diced
100ml of liquid crème fraiche

Method:

Combine the egg whites in a clean and dry bowl. Whisk until they stand in stiff peaks then transfer to your refrigerator (you will use them later).

Pour the sugar into a saucepan and place over low heat. Cook the sugar until it melts and then caramelizes (do not stir). In another pan, heat the cream until almost boiling. Take off the heat then gradually mix with the caramel. Add the cubes of butter one at a time, allowing them to melt completely after each one is added.

Once all the butter has been added whisk all the ingredients together until you have a smooth sauce. This is your salted butter caramel.

Chop the chocolate then place in a bain marie (double boiler)… I used 75% cocoa solids dark chocolate… but use whatever you like. Once melted, turn off the heat then whisk in the egg yolks followed by the salted butter caramel. Whisk thoroughly to ensure everything is combined then scrape the mixture into a bowl.
Using a metal spoon, and working a spoonful at a time add the beaten egg yolks to the chocolate mixture, gently folding in to combine.

Spoon the resultant mousse into ramekins or dessert glasses. Place in your refrigerator and chill for at least 2 hours to set. Garnish with a dab of whipped cream and a few chocolate shavings. If you want a more intense caramel flavour add a spoonful of caramel coulis. Accompany with a Palet Breton.