Salted caramel and chocolate mousse recipe
 Chocolate mousse is very easy to make and this version only needs an hour to chill before serving. This recipe comes from the chef's mother. 100g/3½oz granulated sugar2 tbsp golden syrup30g/1oz unsalted butter80ml/2¾fl oz double cream½ tsp sea salt 100g/3½oz granulated sugar 2 tbsp golden syrup 30g/1oz unsalted butter 80ml/2¾fl oz double cream ½ tsp sea salt 330g/11½oz dark chocolate (55-70% cocoa solids), chopped into small pieces30g/1oz unsalted butter8 free-range eggs, separated1 tbsp caster sugarwhipped double cream, to serve 330g/11½oz dark chocolate (55-70% cocoa solids), chopped into small pieces 30g/1oz unsalted butter 8 free-range eggs, separated 1 tbsp caster sugar whipped double cream, to serve Method For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Pour into a bowl, cover the surface with clingfilm and cool completely.For the mousse, melt the chocolate and butter in a bowl set over a pan of simmering water - ensuring that the bottom of the bowl does not touch the water. Set aside to cool a little. Then whisk the egg yolks into the cooled chocolate mixture.In a separate bowl, whisk the egg whites to a light foam then add the caster sugar and whisk again until soft peaks form when the whisk is removed. Stir a third of the egg whites into the chocolate mixture. Then carefully fold in the remaining egg whites until well incorporated.Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. Top with one-third of the mousse mixture. Drizzle over enough sauce to cover the mousse. Repeat this layering with mousse and caramel, finishing with a final layer of mousse. Refrigerate for an hour before serving. If chilled for longer, remove 30 minutes before serving. Finish with a dollop of whipped cream. For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Pour into a bowl, cover the surface with clingfilm and cool completely. For the salted caramel sauce, place the sugar, two tablespoons water and golden syrup in a saucepan and bring to a boil, stirring occasionally. When the sugar has turned a rich amber colour, remove from the heat and stir in the butter, cream and salt. Pour into a bowl, cover the surface with clingfilm and cool completely. For the mousse, melt the chocolate and butter in a bowl set over a pan of simmering water - ensuring that the bottom of the bowl does not touch the water. Set aside to cool a little. Then whisk the egg yolks into the cooled chocolate mixture. For the mousse, melt the chocolate and butter in a bowl set over a pan of simmering water - ensuring that the bottom of the bowl does not touch the water. Set aside to cool a little. Then whisk the egg yolks into the cooled chocolate mixture. In a separate bowl, whisk the egg whites to a light foam then add the caster sugar and whisk again until soft peaks form when the whisk is removed. Stir a third of the egg whites into the chocolate mixture. Then carefully fold in the remaining egg whites until well incorporated. In a separate bowl, whisk the egg whites to a light foam then add the caster sugar and whisk again until soft peaks form when the whisk is removed. Stir a third of the egg whites into the chocolate mixture. Then carefully fold in the remaining egg whites until well incorporated. Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. Top with one-third of the mousse mixture. Drizzle over enough sauce to cover the mousse. Repeat this layering with mousse and caramel, finishing with a final layer of mousse. Refrigerate for an hour before serving. If chilled for longer, remove 30 minutes before serving. Finish with a dollop of whipped cream. Pour a tablespoon of salted caramel sauce into the bottom of each serving glass. Top with one-third of the mousse mixture. Drizzle over enough sauce to cover the mousse. Repeat this layering with mousse and caramel, finishing with a final layer of mousse. Refrigerate for an hour before serving. If chilled for longer, remove 30 minutes before serving. Finish with a dollop of whipped cream. Recipe tips Chocolate can be tricky and sometimes seizes when temperatures change quickly, so it's always best to use eggs at room temperature. Any leftover sauce will keep for a few days in the fridge and is delicious drizzled over all sorts of desserts including ice cream, chocolate brownies and apple pie. Recommended wines Try Fernando de Castilla, Antique Pedro Ximenez