Salted Caramel Chocolate Mousse light and airy

1 Make the caramel: pour the sugar into a non-stick pan and let it melt at its own pace without stirring, as it risks crystallizing and you'll have to start over.

2 Once it reaches a beautiful caramel color, add the butter in pieces and mix well. Then do the same with the cream, being careful because the temperature difference between the hot caramel and cold cream will cause sparks, so watch out for splashing and burns.

3 Add the chocolate in pieces. Once melted, pour this mixture into a bowl, mix everything together, set aside and let cool. Whip the egg whites until stiff peaks form.

4 Fold the egg yolks into the caramel chocolate mixture, then gently fold in the whipped egg whites.

5 Pour into glasses with stems, it always looks nicer. Refrigerate for at least three hours. When serving, sprinkle with a few chocolate shavings. Yum, absolutely delicious!