Salted caramel mousse

Step 1

Preheat the oven to 190°C (170°C fan/gas mark 5).

Step 2

For the mousse

Dissolve the cornflour, sugar and cocoa in a little of the milk.

Step 3

Pour the remaining milk into the pan and heat gently. Stir in the cornflour mixture, cook until thick and then add the butter, stirring until mixed. Pour into a bowl and leave to chill.

Step 4

For the caramel

Put the sugar in a heavy-based pan with 1 tbsp water, place over a high heat and swirl the pan gently until the sugar melts. Continue cooking the sugar until it starts to colour, swirling until the sugar is fluid and evenly coloured.

Step 5

Add the cream in a steady stream; it will bubble vigorously. Stir until you have a golden and smooth caramel sauce with no lumps. Sprinkle in the salt and leave until cold.

Step 6

For the base

Place the flour, butter and sugar into a bowl. Rub together to make a loose dough. Lay the dough on a tray and bake in the preheated oven until crisp and golden.

Step 7

Leave to cool and then crush. Place in the bottom of four glasses.

Step 8

For the mousse

Whip the cream until it forms soft peaks. Add a third of it to the chilled cocoa mixture. Stir to loosen the mixture, then add the remaining cream in two batches, stirring well between each batch.

Step 9

Whisk the mousse until thick and creamy. Put the mousse mixture in a piping bag and divide between the glasses. Smooth the top.

Step 10

Put the caramel in a piping bag, and pipe over the top of the mousse in an even layer.

Step 11

Swirl the glass slightly to ensure the caramel covers the mousse evenly. Decorate with a few chopped chocolate drops and a sprinkle of salt.