Chocolate Caramel Mousse

In a 3-4 qt saucepan over low heat , stir sugar and water until it looks clear.

Increase heat to high and boil without stirring until dark golden brown.

Occasionally brush sugar crystals down sides of pan with a wet pastry brush.

When mixture begins to caramelize around edges of pan , gently swirl pan to ensure even caramelization.

Remove from heat and immediately and slowly add 3 / 4 cup cream.

Stir gently until smooth.

Let cool 5 minutes and then stir in chocolate until well blended.

Transfer mixture to a large bowl and let cool to room temperature stir in frangelico.

In another bowl whip 1 cup of cream to firm peaks.

Gently fold 1 / 3 of cream into the chocolate mixture , then fold in remaining cream until no white streaks remain.

Spoon mousse into dessert cups / glasses and chill for 1 hour or up to 1 day.

Garnish with berries or chocolate shavings if desired.

sugar, water, heavy cream, bittersweet chocolate, frangelico, berries, chocolate shavings