salted butter caramel chocolate mousse

1. Evenly place the sugar in a wide saucepan. Heat over medium heat. As it begins to liquefy at the edges, use a heatproof spatula to gently drag the liquefied sugar toward the center. At this point make sure not to leave it, the sugar will change quickly and you risk burning it. Continue cooking, stirring very gently, until the sugar is melted and caramelized. Continue cooking (caution-caramel will change color very quickly now) until the caramel is a deep amber color, just begins to smoke, and has a slight burnt smell.
Remove the caramel from the heat and quickly whisk in the butter pieces, stirring until melted (make sure to stir into the edges of the saucepan with a heatproof spatula to get all the caramel bits). Gradually whisk in the cream, stirring until all the little bits of caramel are completely melted. If everything was well stirred when the butter was added there shouldn't be any hard caramel bits left over, however if some were missed, you can strain the mixture to remove them.
Once smooth, stir in the chocolate until it is melted and the mixture is smooth. Scrape the mixture into a large bowl and allow to cool to room temperature.
Once the mixture is cooled, whisk in the egg yolks. In a separate bowl, whip the egg whites to stiff peaks.
Fold 1/3 of the whipped egg whites into the chocolate, adding in the flaky salt. Fold in the remaining whipped egg whites until no white streaks remain. Divide the mousse into serving glasses or a decorative serving bowl, and chill for at least 8 hours. Serve chilled straight up or with fresh berries.

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