Chocolate Caramel Mousse

Directions

1. 1
   In a 3-4 qt saucepan over low heat, stir sugar and water until it looks clear.
2. 2
   Increase heat to high and boil without stirring until dark golden brown (about 10 minutes).
3. 3
   Occasionally brush sugar crystals down sides of pan with a wet pastry brush.
4. 4
   When mixture begins to caramelize around edges of pan, gently swirl pan to ensure even caramelization.
5. 5
   Remove from heat and immediately and slowly add 3/4 cup cream (mixture will bubble up).
6. 6
   Stir gently until smooth.
7. 7
   Let cool 5 minutes and then stir in chocolate until well blended.
8. 8
   Transfer mixture to a large bowl and let cool to room temperature (about 1 hour) Stir in Frangelico (if using).
9. 9
   In another bowl whip 1 cup of cream to firm peaks.
10. 10
    Gently fold 1/3 of cream into the chocolate mixture, then fold in remaining cream until no white streaks remain.
11. 11
    Spoon mousse into dessert cups/glasses and chill for 1 hour or up to 1 day.
12. 12
    Garnish with berries or chocolate shavings if desired.