Chocolate Mousse with Salted Caramel

What is it about salt and caramel and chocolate that go so well together?

Bottom layer is just white chocolate, melted, spread on silpat, cut into squares before too hard set.

Mousse

8 ounces bittersweet chocolate , chopped fine
2 tablespoons cocoa powder
5 tablespoons water or Bailies or Bourbon
2 large eggs , separated
1 tablespoon sugar
1/8 teaspoon table salt
1 cup heavy cream (chilled)

Melt chocolate, cocoa powder, water/Booze in double boiler, stirring frequently until smooth. Remove from heat.

Whisk egg yolks, 1 1/2 teaspoons sugar, and salt in bowl until ribbon stage. Whisk chocolate into eggs and set aside to cool until just above room temp.


Beat egg whites and remaining sugar until soft peaks. Fold into chocolate/egg mixture.

Beat cream until stiff, fold into other mixture. Place in piping bag and chill.

Caramel

1 c sugar, 1/2 c water.  Heat over medium high heat in small skillet.  Do not stir until sugar is all melted less you want grainy caramel.  Once melted stir and continue to heat to medium caramel color.  Dip bottom of pan in water to stop cooking.  Pour out on silpat. Sprinkle with coarse salt. Break into shards when cool.