Caramel mousse from la Pause Chocolat Thé

• 75 g liquid cream
• 75 g milk
• 30 g egg yolks
• 15 g sugar
• 2.5 g gelatine
• 15 g water
• 350 g caramel chocolate
• 270 g whipped cream
• 85 g dulcey balls

Bring the liquid cream and the milk to the boil.

Pour the egg yolks mixed with the sugar into the mixture.

Boil the mixture at 82-84°C.

Sieve and add the gelatine.

Start melting the chocolate and gradually add the custard to obtain an elastic and glossy texture.

When the mixture reaches 40-45°C, add the whipped cream.