Directions

1. Wash hands thoroughly with soap and warm water for 20 seconds.
2. Sanitize all work surfaces.
3. Use a white cutting board for dairy handling and prep.

Make the Caramel Sauce:

1. Place a stainless-steel pot over medium heat. Add sugar and stir continuously until fully melted.
2. Once melted, reduce heat to low.
3. Add the butter, one cube at a time, stirring until fully incorporated before adding the next.
4. Remove from heat and slowly stir in the cream until fully combined.
5. Return to medium heat and cook, stirring continuously, until the caramel reaches 220°F (104°C).
6. Remove from heat and cool completely.
7. Transfer cooled caramel to a squeeze bottle. Refrigerate until service. Warm in a bain-marie before use.

Make the Mousse:

1. Melt the chocolate using a bain-marie.
2. Once melted, remove from heat and stir in ¾ cup whipping cream. Set aside.
3. In a stand mixer or bowl, whip the remaining whipping cream with sugar to stiff peaks.
4. Fold in the mascarpone until smooth.
5. Add the tempered chocolate mixture and stir until fully incorporated.
6. Portion mousse into serving dishes. Cover, and refrigerate until service.

For Service:

1. Top mousse with whipped cream, berries, and caramel sauce.
2. Discard any mousse that has been at room temperature for more than 2 hours.