Mousse

Create a bain marie by placing a glass bowl over a pot that is about a quarter filled with water – the water should not touch the bottom of the bowl. Add the chocolate to the bowl, then pour in ¼ C (60 ml) of the cream. Turn the heat on to low-medium and let the chocolate and cream slowly melt, stirring occasionally. Remove the bowl from the heat and allow to cool.

Whisk the remaining cream in a clean bowl until soft peaks form, then add the vanilla. Continue whisking until stiff peaks form. Using a spatula, fold half of the chocolate into the cream gently to combine, then fold in the rest. Be gentle as you fold so that you don’t deflate the cream too much. Pour the mixture into your glasses and place in the fridge for at least 1 hour to firm up.

Salted Caramel Popcorn

Line a baking tray with baking paper and set aside. Cook the popcorn according to the packaging instructions, then set aside.

Place the sugar and water into a large pot and set it over medium-high heat. Let the mixture come to a boil, while keeping a constant eye on it. Do not stir it as it cooks or the sugar will crystallise.

When the sugar has melted and the water has evaporated, the mixture will start to turn golden. At this point add the butter and salt; stir to combine and cook until it is an amber colour, then remove it from the heat. Add half of the popcorn to the pot and stir very carefully to combine and coat the popcorn. Tip the mixture out onto the baking paper and drizzle over any remaining caramel from the pot. Allow it to cool completely, then break it up into pieces.

When ready to serve, remove the mousses from the fridge and top with pieces of crunchy caramel popcorn. Serve with a beautiful glass of 2022 La Motte Chardonnay.