Crunchy Caramel Mousse

[Olga Drozd]

Crunchy Caramel Mousse

1 1/2 cups granulated sugar
2/3 cup water (divided)
3 Tablespoons rum or water
1 Envelope unflavoured gelatin
3 egg yolks
1 1/2 cups milk, hot
1 teaspoon pure vanilla extract
2 cups whipping cream
2 ounces semi-sweet or bittersweet chocolate, melted
2 Crispy Crunch bars, crushed

Combine sugar with 1/3 cup water in a large, heavy saucepan.  Heat gently, stirring, until sugar dissolves.  Boil mixture 5 to 10 minutes, watching carefully, without stirring, until sugar turns a deep caramel colour.  Do not burn.  Remove from heat and standing back, add remaining 1/3 cup water.  Mixture will bubble up furiously.  Stir to dissolve caramel; return to heat for a minute if necessary. Reserve.

In the top of a double boiler combine egg yolks, milk, caramel and gelatin.  Cook over simmering water until mixture thickens slightly--about 7 minutes.  Add vanilla; cool over a larger bowl filled with ice and water.  Mixture should be cool but not yet set.

Prepare serving bowl by drizzling half of chocolate around the bottom and up the sides of a 3 quart glass bowl or individual wine glasses.  Sprinkle with half of crushed chocolate bars.  Reserve.

Whip cream and fold 2/3 of it into caramel base.  Pour into bowl.

Refrigerate mousse and extra cream one hour.  Decorate top of mousse with reserved cream, drizzle with remaining chocolate; sprinkle with remaining crushed chocolate bars.  Chill two hours.  Makes 6 servings.

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