Chocolate Caramel Mousse

Directions

1. 1
   Put sugar in a heavy pan, and turn heat to medium.
2. 2
   When sugar warms and begins to liquefy, add 1/2 cup water.
3. 3
   Cook, stirring occasionally with a wooden spoon, until mixture bubbles, then becomes foamy, then dry again.
4. 4
   Keep cooking until it liquefies again, stirring often and breaking up any chunks that form.
5. 5
   When it is all dissolved and brown, remove from heat, and stir in butter a bit at a time.
6. 6
   Standing back to avoid spattering, add 1 cup cream, then stir until blended.
7. 7
   Let sit until cool enough to touch.
8. 8
   Meanwhile beat remaining cream until it holds soft peaks; refrigerate.
9. 9
   Melt chocolate over very low heat or in a double boiler or microwave.
10. 10
    Mix melted chocolate into caramel.
11. 11
    Add 1/3 of the whipped cream to caramel, and stir to combine.
12. 12
    Add remaining whipped cream and gently fold, just until combined.
13. 13
    Pour into a bowl and refrigerate until set, about 4 hours.
14. 14
    Scoop mousse with a spoon dipped in a hot water.
15. 15
    Serve alongside a piece of orange confit.