Toffee Mousse with Salted Caramel Chocolate Popcorn - James Martin Chef

Ingredients

• 400g dulce de leche
• 500ml custard (shop bought, fresh)
• 600ml double cream (whipped to a soft peak)
• 6 gelatine leaves
• 3 egg whites
• 3tbs caster sugar
• 200g dark chocolate
• 200ml dulce de leche
• 100g popcorn kernels
• 15ml vegetable oil
• Salt
• Soak the gelatine leaves in cold water for 2-3 minutes.
• Warm the ½ custard and dulce gently in a pan and then add the gelatine (after squeezing out any excess water). Mix thoroughly. Pour into a large bowl, and add the rest of the custard, and mix.
• Melt the chocolate in a bowl over a pan of hot water.
• Heat a large non-stick pan with a lid and add the oil and popcorn, put the lid on and wait for the popcorn to pop. Shake the pan occasionally.
• Add the dulce de leche to the melted chocolate and mix to combine. Pour over the popcorn and mix thoroughly. Add the salt and mix again.
• Pile on top of the mousse, sprinkle with more salt, and serve.