To Prepare the Chocolate Cups:

 

 

1. Melt chocolate at 50% power in the microwave, stirring every 30 seconds until smooth.
2. Line a muffin tin with liners. Spoon 1 1/2 tablespoons of melted chocolate into each liner, spreading it about 3/4 up the sides with a paintbrush or the back of a spoon for a thick coating.
3. Let chocolate harden completely, then peel away the liner to reveal the chocolate cup.

 

 

To Prepare the Mousse:

 

 

1. In a bowl, whisk together egg yolks and sugar.
2. Heat 1 cup of heavy cream with vanilla and salt until it’s hot but not boiling. Gradually mix half of this hot cream into the egg mixture to temper it, then pour everything back into the pot.
3. Cook over low heat until thickened (170ºF), stirring continuously. Remove from heat, add chocolate, and stir until melted. Chill mixture for 1-2 hours.
4. Once the mousse mixture is chilled, whip the remaining cup of cream to stiff peaks and gently fold it into the chocolate mixture until smooth.

 

 

To Prepare the Salted Caramel:

 

 

1. In a saucepan, cook sugar and corn syrup over medium heat until it turns a deep amber color.
2. Remove from heat, then carefully add butter and cream (the mixture will bubble). Stir in salt and vanilla until smooth, and let cool slightly.

 

 

To Assemble:

 

 

1. Spoon a layer of caramel into each chocolate cup.
2. Add a layer of chocolate mousse, and top with an additional drizzle of caramel, a sprinkle of salt, and chocolate curls.
3. Chill assembled cups for 4 hours before serving.

 

 

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