MILK CHOCOLATE SALT CARAMEL MOUSSE

In a saucepan set over a low heat
make a caramel by slowly dissolving the sugar with 2 tablespoons water. Bring to a slow simmer without stirring. When the syrup starts to colour around the edges
swirl the saucepan gently
allowing the caramel to cook evenly. Do not stir
but let it become a nice dark brown. Remove from the heat and mix in the butter.
Meanwhile
put the double cream into a large saucepan and bring to the boil.
Pour the caramel over the hot cream and continue mixing until smooth. If there are any lumps of hardened caramel
let them dissolve in the warm cream before adding the other ingredients. Allow to cool slightly.
Add the chocolate to the caramel cream and let it melt
then mix in gently. Stir in the egg yolks (making sure the caramel cream isn't too hot
or the eggs will scramble).
In a mixing bowl
whisk the egg whites until they form firm but not stiff peaks. (Donâ€™t be tempted to whisk the egg whites too much
as a looser texture is best.) Fold into the chocolate mixture using a large metal spoon.
Divide the mousse between six ramekins. Chill for at least 6 hours. Finish with a pinch of sea salt flakes.

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