Chocolate Caramel Mousse

Ingredients

• • 4oz sugar

  • 8oz heavy cream

  • 4oz dark chocolate

Method

• 1. Measure out HALF the cream

  2. Melt sugar in pan to form a dry caramel, medium brown

  3. Remove from heat, and whisk in the half the cream - it will foam up, keep whisking.

  4. Add the chocolate and stir until melted.

  5. Add the rest of the cream, stir to combine well.

  6. Decant into cream whipper and charge with an N20 cartridge.

  7. Refrigerate for an hour. Serve

We add the cream in two stages to prevent evaporating too much liquid as it boils when hitting the sugar.