|Caramelize Sugar, Add Apple Juice + Salt + Butter + Cream|
|Remove the Caramel and Let it Chill|
|Flour, Cocoa Powder, Sugar, Salt|
|Bake and then Break Apart|
|Melt Chocolate in Cream Over Double Boiler and Charge with N20; Chill Thoroughly Before Serving|
This dessert was outstanding! The mousse was incredibly light, and had the perfect amount of bitterness from the dark chocolate. The apple caramel was to die for, as were the chocolate crumbs. The sliced apple gave a nice fresh element to the plate. Everyone who ate this loved it, in fact they ate it so fast I was not able to plate one up and make it aesthetic for the blog (The picture above is from one of my friend's plate). If anyone is interested in exact recipes comment below and I will add them.