Chocolate Mousse with Caramel Pop Corn

Makes 6 portions mousse and about 10 cups of caramel pop corn.

Chocolate Mousse:
200g dark chocolate, chopped (preferably 70% cocoa solids)
100ml + 300ml cream

Add the chocolate and 100ml of the cream to a heatproof bowl set over a saucepan with barely simmering water.
Allow the chocolate to melt, stirring every now and then until the mixture has amalgamated.
Remove the bowl from the heat and set aside for 10 minutes to cool. Stir the mixture every now and then to help the cooling along.
Add the 300ml cream to the bowl of a stand mixer fitted with the whisk attachment.
Beat the cream until it forms soft peaks when you lift the whisk.
Continue whisking on medium speed while adding a spoonful of the chocolate mixture at a time.
Keep going until you have added all of the chocolate and the mixture forms stiff peaks.
Spoon the mousse into serving bowls/glasses and refrigerate for at least 2 hours.

Caramel Pop Corn:
60ml vegetable oil
83ml popping corn

Add the vegetable oil to a heavy-base saucepan set over medium-high heat.
Add the corn, cover the saucepan with a lid and wait for the corn to pop.
Turn the pop corn out into a large mixing bowl and set aside.

For the caramel:
100g butter
220g brown sugar
170g liquid glucose (or corn syrup or honey)
2,5ml salt
5ml vanilla
2,5ml baking powder

Preheat your oven to 110℃.
Add the butter to a saucepan over medium heat and allow it to melt.
Now add the sugar, glucose and salt and stir together.
Stop stirring as soon as the mixture starts to bubble and allow it to simmer for 4 minutes – WITHOUT STIRRING!
Remove the saucepan from the heat and immediately add the vanilla and baking powder while whisking.
Pour the caramel over the pop corn and mix through – be careful, it is extremely hot!!!
Spread the mixture on 2 oven trays and bake in the oven for 45 minutes, tossing the pop corn every 10 minutes with a wooden spoon.
Remove from the oven and cool completely.
Gently break the pop corn into pieces.

Place a small handful of the caramel pop corn on the chocolate mousse and serve immediately.

The pop corn can be stored for a week in an airtight container.

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