Salted caramel chocolate mousse

1. Divide the salted caramel sauce between 6 x 175ml ramekins or glasses. Set a heatproof bowl over a pan of barely simmering water (making sure it doesn’t touch the water). Break the chocolate into small pieces and put it in the bowl with the butter, stirring occasionally, until melted. Lift the bowl from the pan, stir in 1 tbsp just-boiled water and set aside.

2. Put the egg yolks and 1 tbsp sugar in a large, clean bowl and set over the pan of barely simmering water. Using electric beaters, whisk for 3-4 minutes, until pale and thickened. Take off the heat and stir the chocolate mixture through the egg mixture. 

3. Put the egg whites in a clean bowl with the salt and lemon juice. Clean the beaters, then whisk the egg whites to stiff peaks. Beat in the remaining 2 tbsp sugar, until fi rm and glossy.

4. Stir ⅓ of the beaten egg white through the chocolate mixture to loosen, then carefully fold in the remaining egg white, trying to retain as much air as possible. Pour or spoon the mousse into the ramekins or glasses and chill for at least 4 hours, or ideally overnight, until set. Sprinkle the tops with a little more sea salt before serving, if liked.