Salted Caramel Chocolate Mousse Cups

Instructions:

To Prepare Cups:

1. Melt chocolate chips/chopped chocolate using a microwave at 50% power, stirring every 30 seconds until melted.
2. Line muffin tin with muffin liners.
3. Spoon approximately 1 1/2 tablespoons of melted chocolate into each liner, spreading it about 3/4 of the way up the sides using a small paintbrush or spoon.
4. Allow chocolate to harden completely, then peel away the liners.

To Prepare the Mousse:

1. Whisk egg yolks and sugar together until well combined.
2. Heat 1 cup of cream with vanilla and salt in a saucepan over medium heat until very hot (not boiling). Slowly stir at least half of the hot cream into the egg yolk mixture. Then pour the egg/milk mixture back into the pot.
3. Cook over low heat for about 5 minutes, stirring constantly, until slightly thickened (reaching about 170ºF).
4. Remove from heat and stir in chocolate chips until melted. Cover and refrigerate for 1-2 hours until chilled.

To Prepare the Caramel:

1. Combine sugar and corn syrup in a saucepan over medium heat, stirring occasionally until it begins to brown.
2. Stir constantly until it reaches a rich dark caramel color.
3. Add butter and cream, stirring until smooth.
4. Add salt and vanilla. If lumps persist, return to heat and stir until melted. Set aside to cool.

To Assemble:

1. Spoon about a tablespoon of caramel into the bottom of each chocolate cup.
2. Fill each cup with mousse. Drizzle remaining caramel over the tops and sprinkle with kosher salt and chocolate curls or shavings.
3. Can be served immediately, but refrigerating for 4 hours allows them to set and thicken. Enjoy!