Chocolate Caramel Mousse

1. 1

   Put sugar in a heavy pan, and turn heat to medium.

2. 2

   When sugar warms and begins to liquefy, add 1/2 cup water.

3. 3

   Cook, stirring occasionally with a wooden spoon, until mixture bubbles, then becomes foamy, then dry again.

4. 4

   Keep cooking until it liquefies again, stirring often and breaking up any chunks that form.

5. 5

   When it is all dissolved and brown, remove from heat, and stir in butter a bit at a time.

6. 6

   Standing back to avoid spattering, add 1 cup cream, then stir until blended.

7. 7

   Let sit until cool enough to touch.

8. 8

   Meanwhile beat remaining cream until it holds soft peaks; refrigerate.

9. 9

   Melt chocolate over very low heat or in a double boiler or microwave.

10. 10

    Mix melted chocolate into caramel.

11. 11

    Add 1/3 of the whipped cream to caramel, and stir to combine.

12. 12

    Add remaining whipped cream and gently fold, just until combined.

13. 13

    Pour into a bowl and refrigerate until set, about 4 hours.

14. 14

    Scoop mousse with a spoon dipped in a hot water.

15. 15

    Serve alongside a piece of orange confit.

* Per serving · 4 servings · Values may vary.

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