Ingredients for 6 portions
For the mousse:
350 gr chopped couverture chocolate
500 gr cream
2 tablespoons Brand yor Rum
4 eggs
6 tablespoon of natural sweetener isostevia
some fleur de sel
For the caramelized popcorn:
150 gr sugar
4 cups of popcorn
baking paper in sheets
Put the cream in a casserole together with the couverture chocolate and leave in on medium heat steering once in a while until it melts.
Beat the eggs with the isostevia in the mixer until they form a soft mixture. Put the mixture in a bowl in bain-marie and stir with the whisk until it gets warm and its temperature reaches 82 degrees. Pour the mixture of the eggs into the mixture of cream and couverture chocolate and add the brandy or rum and the fleur de sel. Stir and put into bowls. Leave them in the fridge until you serve them.
For the caramelized popcorn:
Put the sugar in a pan and leave it on medium heat until it gets the color of caramel. Pour the butter and stir. Arrange the popcorn on a non-stick baking paper sheet and sprinkle them with the caramel. When they get cold serve them with the mousse chocolate
