Salted Caramel Chocolate Mousse

• 1/2 cups Granulated Sugar
• 3/4 cups Plus 1 1/4 Teaspoon Of Heavy Whipping Cream
• 2-1/2 Tablespoons Unsalted Butter, At Room Temperature
• 7 ounces, weight Bittersweet Chocolate Roughly Chopped
• 3 whole Eggs, Separated
• 1/4 teaspoons Cracked Salt

1. Combine the sugar and 2 tablespoons water in a medium saucepan. Do not stir. Cook over medium-high heat to a dark caramel, swirling as it begins to brown to distribute the sugar. While the sugar and water are going at it, heat up the cream in a saucepan or microwave just until warm.
2. Take off the heat and deglaze and add your room temperature butter. Add your warmed cream and whisk vigorously. Add the chocolate; wait for a minute or two for it to melt and mix until smooth. I was a little nervous about adding the egg yolks to the hot chocolate mixture, so I waited a few minutes for it to cool. Then I added a little bit of warm chocolate to the egg yolks and stirred it around a bit just to bring the eggs to a warmer temperature and then added them to the chocolate mixture. Mix in the egg yolks.
3. Whisk the egg whites until they form firm peaks and then fold into the chocolate mixture. Top with cracked salt and then divide between six 4-ounce ramekins and chill for at least 6 hours.

sugar, cream, unsalted butter, weight bittersweet chocolate, eggs, ubc

Taken from tastykitchen.com/recipes/desserts/salted-caramel-chocolate-mousse/ (may not work)