Chocolate-Caramel Yogurt Mousse with Fleur de Sel

Instructions

1. 1

   In a large bowl, whisk together the yogurt and egg yolks. Whisk in the chocolate in 2 additions. Set aside.

2. 2

   In another bowl, whisk together the egg whites and sugar with an electric mixer until stiff but pliable peaks form.

3. 3

   Using a spatula, mix a quarter of the egg whites into the chocolate mixture. Using a whisk, gently fold in the remaining egg whites in 2 additions. Divide the mousse among 6 glasses or verrines, about 1/3 cup (75 ml) per glass. Cover and refrigerate for 2 hours.

4. 4

   Using a small spoon, spread 1 tbsp (15 ml) of the caramel over the surface of each chocolate mousse. Using a small sieve, sprinkle with the cocoa powder. Sprinkle with fleur de sel. The mousse will keep for 3 days in the refrigerator.