Ingredients:

1 cup heavy cream, cold

4 1/2 oz. bittersweet chocolate, finely chopped

2 tbsp unsalted butter

3 large eggs, separated

1 tbsp sugar

Caramel Sauce:

1/2 cup sugar

1 cup hot water

Instructions:

  1. Whip the cream to form soft peaks and then refrigerate.
  2. In a double boiler, combine the chocolate and butter over hot, but not simmering, water, stirring frequently until smooth. Remove from heat and let cool slightly, until the chocolate is slightly warm to the touch.
  3. While the chocolate is cooling, whip the egg whites in a medium bowl until they are foamy and begin to hold a shape. Add the sugar and beat until soft peaks form.
  4. When the chocolate has cooled sufficiently, stir in the yolks. Then fold in about 1/3 of the whipped cream. Fold in half of the egg white until just incorporated. Fold in 1/3 more of the whipped cream. Then fold in remaining whites, and finally the remaining whipped cream.
  5. Spoon the mousse into a serving bowl, glass ramekins or custard cups. Refrigerate at least 8 hours, or up to 1 day.
  6. For the caramel sauce: Heat the sugar in a small skillet on medium low heat until it starts to melt and turn the color of dark amber (about 5-7 minutes).
  7. Add the hot water carefully— it may splatter because the sugar is so hot. Bring to a boil and cook, stirring with a metal spoon, until the caramel dissolves and the sauce is syrupy. Remove the sauce from the heat and it will thicken as it cools.
  8. When ready to serve, drizzle each mousse-filled ramekin with caramel sauce.