White chocolate and salted caramel mousse

1. 1

   Place the chocolate in a small heatproof bowl over a saucepan of simmering water, and stir until melted and smooth.

2. 2

   Set aside to cool slightly.

3. 3

   Place the egg whites in a bowl and whisk until soft peaks form.

4. 4

   Add the sugar and whisk until stiff peaks form and the mixture is thick and glossy.

5. 5

   In a separate bowl whisk the cream until soft peaks form.

6. 6

   In a large bowl, whisk together the melted chocolate, egg yolks, caramel and salt until smooth.

7. 7

   In two batches, gently, fold the egg white mixture through the chocolate mixture.

8. 8

   Gently fold the cream through the mousse until just combined.

9. 9

   Spoon into 4 x 1 1/4 cup-capacity (310ml) glasses and refrigerate for 34 hours or until set.

10. 10

    Serve topped with the whipped cream and the biscotti.

* Per serving · 4 servings · Values may vary.