Ingredients:

  • 1/2 cup Granulated Sugar (for caramel)
  • 2 Tbsp Water (for caramel)
  • 2 Tbsp Unsalted Butter, cubed, room temperature
  • 1/4 cup Heavy Cream, warmed slightly (for caramel)
  • 1/2 tsp Flaky Sea Salt, plus extra for garnish
  • 4 oz High-Quality Dark Chocolate (70% cocoa minimum), finely chopped
  • 1/4 cup Strong Espresso or Coffee, freshly brewed and warm
  • 2 Large Egg Yolks
  • 1 cup Heavy Cream, very cold (for mousse)
  • 1 Tbsp Powdered Sugar (Icing Sugar)
  • 1/4 cup Granulated Sugar (for brittle)
  • 1 tsp Instant Espresso Powder (for brittle)

Instructions:

  1. Prepare the Espresso Brittle: Line a baking tray with parchment paper. Combine 1/4 cup sugar and 1 tsp espresso powder in a saucepan over medium heat. Do not stir; allow sugar to melt and caramelize slowly to a deep amber color, swirling the pan occasionally. Immediately pour the mixture onto the prepared parchment paper. Allow to cool completely and harden (about 10 minutes), then smash into small, rough pieces. Set aside.
  2. Make the Salted Caramel Sauce: In a clean saucepan, combine 1/2 cup sugar and 2 Tbsp water. Heat over medium-high until a deep, rich amber color is achieved (do not stir, just swirl). Remove from heat. Carefully whisk in the warm heavy cream, followed by the cubed butter until melted and smooth. Stir in the sea salt flakes. Divide the caramel evenly among the bottom of the 8 serving spoons or vessels. Refrigerate.
  3. Create the Mocha Mousse Base: Place the chopped dark chocolate in a heatproof bowl. Pour the warm espresso over the chocolate, let stand for 1 minute, then stir until completely melted and smooth. Whisk the two egg yolks into the melted chocolate mixture until fully incorporated and glossy. Set aside to cool slightly.
  4. Fold and Finish the Mousse: In a separate bowl, whisk the very cold 1 cup heavy cream and powdered sugar until firm peaks form. Add one-third of the whipped cream to the chocolate mixture and stir vigorously to lighten the base. Gently fold in the remaining two-thirds of the whipped cream using a large rubber spatula. Stop folding as soon as no white streaks remain to maintain the velvety texture.
  5. Assembly and Chill: Spoon or pipe the finished Mocha Mousse over the chilled salted caramel base in each vessel. Cover loosely and chill in the refrigerator for at least 2 hours, or until the mousse is firm. Just before serving, garnish each spoon with a sprinkle of the crushed Espresso Brittle and an extra flake or two of sea salt.