Sarah Dobson (@sarahschocolatestash) created this amazing recipe for mini chocolate mousse cakes, using the Beyond Good Salted Caramel 73% dark chocolate...Ingredients (makes 6) Base- 40 g Super Wine biscuits (4 biscuits)- 20 g Beyond Good Salted Caramel chocolate- 20 g unsalted butterMousse filling- 50 g Beyond Good Salted Caramel chocolate- 25 g unsalted butter- 3 tbsp cream (45 ml)- 1 egg, separated (at room temperature)Topping- Chocolate shavings (using remaining chocolate)- Small handful of chopped roasted peanuts- Softly whipped cream (~50 ml)Equipment needed- Food processor - Electric beater- Silicone mini muffin tray (or similar)- 5 small bowls or ramekins (with at least two being microwave safe) Method Base1. Blitz the Super Wine biscuits into a fine crumb. Set aside.2. Chop up the chocolate and butter and place in a small, microwave safe bowl.3. Use a microwave to melt the chocolate and butter in short 5-10 second bursts (stirring in between).4. Once melted, add the biscuit crumb to the chocolate/butter mix and stir thoroughly.5. Firmly press teaspoonfuls of mixture into 6 mini muffin spaces. Ensure you have ~1 teaspoon of mixture leftover - this will be used for the topping. Leave this in the bowl.6. Place the muffin tray & bowl of leftover base (for the topping) in the fridge, and start on the mousse. Mousse1. Set out 4 bowls with the mousse ingredients. Prep each ingredient as described below...Bowl 1 (microwave safe): Chocolate and butterBegin by melting the chocolate and butter in the microwave, using 5-10 second bursts. Once melted, set aside to cool.Bowl 2: CreamUse an electric beater to whip the cream to soft peaks. Set aside in the refrigerator.Bowl 3: Egg whiteUsing a clean beater, whip the egg white to soft peaks. Set aside.Bowl 4: Egg yolkLightly whisk the egg yolk using a fork or small whisk. 2. Slowly add the yolk to the chocolate mixture while beating the chocolate/butter mix on low speed. It should thicken slightly. Stop beating once incorporated.3. Fold the whipped cream into the chocolate/butter/yolk mix until incorporated.4. Finally, gently fold in the egg white until fully incorporated.5. Remove the muffin tray from the fridge and spoon mixture on top of the 6 cake bases. 6. Fill to the top of the muffin spaces and use a scraper to smooth the cake tops.7. Place back into the fridge and refrigerate for a minimum of 2 hours before serving. Topping1. When ready to serve, whip ~50 ml of cream to soft peaks. Set aside.2. Finely chop up a small handful of roasted (salted) peanuts and any remaining chocolate.3. Add the peanuts and leftover chocolate to the bowl of leftover biscuit topping (from the base). Combine.4. Using a hot bread & butter knife, carefully run around the edge of each cake and pop out of the mould. The hot knife can also be used to smooth the sides if required.5. Place a teaspoonful of cream on top of each cake.6. Finally, sprinkle over the peanut/chocolate/biscuit base mixture of topping. Serve immediately. Recipe notes - As this recipe uses raw eggs, make sure your eggs are fresh and have clean shells.- For a lighter mousse, you may omit the egg yolk.- Unsalted butter is specified because the chocolate is salted.- Any high quality, craft dark chocolate would be suitable for this recipe, if you don't have the specified bar on hand.