Chocolate Mousse
Salted Caramel Sauce
Chocolate Mousse
Melt the chocolate in a bowl over a pot of simmering water. Whisk the egg whites in a separate bowl until soft peaks. Add the sugar to the egg whites and whisk until stiff peaks. Add the melted chocolate to the egg whites and sugar and fold it in with a spatula.
Put the mousse into serving glasses and place in the fridge for 1-2 hours to set.
Salted Caramel Sauce
Place the caster or granulated sugar, whichever you’re using, into a saucepan with the butter over a medium heat and let it cook, stirring to mix every so often, until you have a rich and deep golden caramel. If the colour is too light the flavour won’t be rich enough, so aim for the colour of whiskey.
Take the caramel off the heat and pour in the cream, using a whisk to mix it. You might need to place the mixture back in the heat to dissolve the caramel if it’s not combining with the cream and butter.
Add in the salt to taste and allow to cool a little before serving.
This will keep in the fridge for a month.
