Milk Chocolate Caramel Mousse
makes 6 servings
recipe can be doubled

1/3 cup (2.5 oz.) granulated sugar
3 Tablespoons unsalted butter
1 1/2 cups cream, divided into 1 cup and 1/2 cup
4 oz. high quality milk chocolate

1. Start by making the caramel: sprinkle a thin layer of  sugar in a lightly colored-pan set over medium-high heat. ( A light pan will help you gage the color of the caramel.)
2. Sprinkle in more sugar. The heat of the already melted sugar will start melting the new addition right away. 
3. Keep adding until all your sugar is in. This may take 2 or 3 additions. It will melt quickly and the edges will color faster than the center. Swirling the pan around helps get the sugar to caramelize more evenly.  In a few minutes, the sugar goes amber.
4. Now you must work quickly to avoid burning the sugar. Sprinkle in the butter lumps, and whisk them in.
5. Now, add the 1/2 cup of cream, but GRADUALLY, in 2 or 3 additions. The cream will sputter and roil when it comes in contact with the hot sugar. Some of the sugar will seize and harden a little, but keep whisking. It will dissolve. Once it’s smooth, remove pan from heat and let it rest until we get to it.
6. Meanwhile, take the remaining 1 cup of cream, and whip it to soft peak. Keep chilled in the fridge while we proceed with the recipe.
7. Fill a pot with water and bring it to a boil. Turn the heat down to low, and rest a bigger bowl filled with your chocolate over said pot. This is our faux double boiler. If you have a real double boiler that’s been waiting for this special occasion, use it now! Don’t let any water get into your chocolate or you will witness a grainy mess. Gently let it melt, stirring occasionally to help it along.
8. Once it’s completely melted, remove from the heat, and stir in the caramel. Grab a whisk, and work up some elbow grease. You’re trying to create an emulsion. Whisk in a rapid, circular motion like you’re trying to rev up an engine.  Start from the center and whisk outward, in concentric circles. The mix should end up glossy and very smooth. This will make the texture of the mousse luxuriously creamy.
9. Make sure this chocolate mix is lukewarm or cooler before folding in the cream. (A chance to taste test, in my book.) If the mix is still hot, let it sit until it’s cool enough. If you try to fold in the cream while it’s too warm, it will all turn soupy.
10. Scoop about 1/3 of the whipped cream into the bowl and gently fold it in. This will help lighten the dense chocolate and ensure better incorporation of the whipped cream. Add the rest of the whipped cream and gently fold that in too, just until all the cream is incorporated. It will still be quite loose, but should have body. It will look like a very thick chocolate drink. Pour it into ramekins or glasses and refrigerate for at least 4 hours or overnight to allow it to set up.
11.  Dig in.