For the salted caramel sauce, place the sugar, two tablespoons
water and golden syrup in a saucepan and bring to a boil, stirring
occasionally. When the sugar has turned a rich amber colour,
remove from the heat and stir in the butter, cream and salt. Pour
into a bowl, cover the surface with clingfilm and cool completely.
For the mousse, melt the chocolate and butter in a bowl set over a
pan of simmering water - ensuring that the bottom of the bowl does
not touch the water. Set aside to cool a little. Then whisk the
egg yolks into the cooled chocolate mixture.
In a separate bowl, whisk the egg whites to a light foam then add
the caster sugar and whisk again until soft peaks form when the
whisk is removed. Stir a third of the egg whites into the
chocolate mixture. Then carefully fold in the remaining egg whites
until well incorporated.
Pour a tablespoon of salted caramel sauce into the bottom of each
serving glass. Top with one-third of the mousse mixture. Drizzle
over enough sauce to cover the mousse. Repeat this layering with
mousse and caramel, finishing with a final layer of mousse.
Refrigerate for an hour before serving. If chilled for longer,
remove 30 minutes before serving. Finish with a dollop of whipped
cream.
