Salted Caramel and Milk Chocolate Mousse

1. 1

   Combine the sugar and 2 tablespoons water in a medium saucepan.

2. 2

   Do not stir.

3. 3

   Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar.

4. 4

   Take off the heat and deglaze with the cream and butter.

5. 5

   Add the chocolate, wait for a minute or two for it to melt and mix until smooth.

6. 6

   Mix in the egg yolks.

7. 7

   Whisk the egg whites until they form firm peaks and then fold into the chocolate mixture.

8. 8

   Divide between 6 4-ounce ramekins and chill for at least 6 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.