Salted caramel popcorn mousse cups

1. Preheat your oven to 100°C bake. In a small saucepan, heat half of the cream over medium heat until it just begins to simmer. Place the chocolate in a large bowl and pour over the hot cream, allow to sit for a minute before whisking to combine until smooth. Gradually whisk in the remaining cream, then cover and place in the fridge to cool for at least 3 hours or until completely chilled.
2. Meanwhile, in a small saucepan bring the sugar and 2 Tbsp water to a simmer over medium heat, stirring occasionally. Once simmering, allow to cook for 4-5 minutes or until amber in colour without stirring. Stir in the coconut cream until well combined and remove from the heat. Add in the butter and vanilla and mix until the butter has melted. 
3. Place the popcorn in a large bowl and pour the caramel over the top. Stir well to coat then transfer to a lined baking tray and bake for 1 hour, stirring halfway through. Allow to cool completely so the caramel popcorn sets.  
4. Once chilled, whip the chocolate mousse with a hand beater for a minute or until light and fluffy. Spoon into serving glasses.
5. Break up the popcorn into clusters and place on top of the mousse. Lightly sprinkle the popcorn with the sea salt flakes, then serve and enjoy.   

Chef's tip

The chocolate mousse and caramel popcorn can be prepared a few days in advance and stored in the fridge. Simply top the mousse with the popcorn and sprinkle with salt just before devouring.

Brush down the sugar from the sides of the pan with a pastry brush dipped in water to prevent the sugar from crystallising when making the caramel.