Sonny’s Tavern recommends serving this incredible mousse in small (4- or 8-ounce) mason jars. It also may be served in standard ramekins or scooped from a large serving bowl.

Adapted from Sonny’s Tavern.

Makes 12 servings

1½ cups sugar
4½ ounces (9 tablespoons) salted butter, cubed
2¼ cups heavy cream
18 ounces bittersweet or semisweet chocolate, finely chopped
12 eggs, separated
1 teaspoon flaky sea salt, plus additional for optional garnish

1. Spread sugar evenly on the bottom of a wide saucepan and heat over medium heat (do not leave the pan unattended). As sugar begins to liquefy at the edges, use a spatula to drag the liquefied sugar towards the center of the pan. Watch closely to keep the sugar from burning. Adjust the heat and stir accordingly until all sugar is melted.
2. When the caramel is a deep amber color and starts to smoke, remove immediately and whisk in the butter, stirring until it’s melted and combined. Begin gradually mixing in heavy cream and stir until any little bits of caramel are completely incorporated.
3. Once smooth, add chocolate, stirring gently until it’s melted and smooth. Scrape the mixture into a large bowl and let cool at room temperature. Once it’s no longer warm, whisk in the egg yolks.
4. In separate bowl, whip egg whites until stiff peaks form. Fold one-third of the egg white mixture into the chocolate while sprinkling in the salt. Fold remaining egg whites until no white streaks remain.
5. Divide mousse among 12 small mason jars or ramekins. Refrigerate until chilled. Serve garnished with a sprinkle of salt if desired.