Caramel Mousse with Chocolate

Grease a 24cm diameter and 10cm high mold with olive oil. Reserve

In a medium saucepan, melt the flour in water over high heat, stirring constantly (about 3 minutes)

Stop stirring and let it cook for about 12 minutes or until the caramel reaches the desired consistency (test by letting a small amount of the caramel cool and form a thin, fine thread; if this happens, the caramel has reached the correct consistency)

In a stand mixer, beat the egg whites until frothy

Add the warm caramel sauce, allowing it to drizzle in slowly while continuing to beat (about 12 minutes total). Reserve

In another bowl, whip the heavy cream until stiff peaks form

Fold the whipped cream into the caramel mixture carefully and reserve

In a small refractory bowl, sprinkle gelatin over water and let it hydrate for about 5 minutes

Heat the gelatin mixture in a medium saucepan over low heat, stirring constantly, until the gelatin dissolves

Combine with the reserved whipped cream mixture and stir gently to combine

Pour into the prepared mold and refrigerate until firm (about 6 hours)

Prepare the chocolate sauce: In a medium bowl, mix well the egg yolk with flour. Reserve

In a small saucepan, heat the milk over low heat without allowing it to boil

Add a little of the warm milk to the egg yolk mixture and whisk well

Return to the saucepan and cook, stirring constantly, until the sauce thickens slightly (about 5 minutes)

Remove from heat

Add the chocolate and stir until melted

Let cool

Unmold the mousse onto a decorative plate and serve with the chocolate sauce on the side

Each portion contains approximately 281 calories.