Salted Caramel Chocolate Mousse


3/4 cup, plus 1 ½ tablespoons heavy whipping cream

½ cup granulated sugar

2 ½ tablespoons unsalted butter, room temperature

7 ounces bittersweet chocolate, roughly chopped

1/4 teaspoon kosher salt

3 large eggs, separated


Heat heavy whipping cream in a saucepan or microwave just until warm. Set aside. Combine the sugar and 2 tablespoons of water in a medium saucepan over medium-high heat. Do not stir. Cook to a dark caramel, swirling as it begins to brown to distribute the sugar. 

Take off the heat, add your room temperature butter and deglaze pan using a whisk. Add the warmed cream and whisk vigorously. Add the chopped chocolate, waiting for a minute or two for it to melt. Add salt and mix until smooth. Allow the mixture to cool for a few minutes.

In a bowl, add a small amount of the warm chocolate mixture to the egg yolks and stir to bring the eggs to a warmer temperature. Next, add the chocolate/egg yolk mixture to the saucepan and mix until thoroughly combined.

In a large bowl, whisk the egg whites until they form firm peaks and then fold gently in chocolate mixture, being sure to not collapse the egg whites. Divide between 6 (4-ounce) ramekins and chill for at least 6 hours. Serve with a dollop of whipped cream.