Cool Chocolate Pie: Soft chocolate mousse with a hint of caramel

I believe that you can't go wrong when putting caramel and chocolate together, it's one of the best combination.

 When I received Mitte Caramel flavoured syrup, the first thing that came to my mind is chocolate, ^^.  I use it for adding the caramel flavour into the soft chocolate mousse without adding more texture to it as it's not in heavy syrup form. So, when you eat this soft mousse pie, you will get the delicious taste of chocolate and a hint of caramel. I make it in small disposable aluminium cup, because it easy to serve and give away ^^.   

If you want to try Mitte Caramel flavoured syrup in other kinds of dessert,  the sweetness of 100ml of the syrup is close to 50g of sugar.

Cool Chocolate Pie

Makes 10 (6.5x7.5x2.5 cup)

Base
100g .............................. Chocolate biscuits (I use Oreo)
25g ................................. Melted butter
25g ................................. Dark chocolate
1tsp ................................ Cocoa powder

Filling
80ml .............................. Mitte Caramel flavoured syrup
50g ................................. Whipping cream
100g ............................... Dark chocolate 
3 ...................................... Egg yolks
2 ...................................... Egg whites
1tsp ................................. Granulated sugar
2g ..................................... Galatin sheets

Topping
200g ................................ Whipping cream
2tsp .................................. Mitte Caramel flavoured syrup
 .......................................... Dark chocolate for sprinkle over the top

 Ingredients for Base

 Put chocolate biscuits, dark chocolate and cocoa powder into a bowl of food processor, and process until fine (some small crumbs is allowed ^^).
Mix with the melted butter.

Divide into prepared cup, press to smooth.
Refrigerate until ready to use.

  Ingredients for filling

 Bloom the gelatin sheets in ice cold water (at least 5 minutes before using).

 Put the chocolate in microwavable bowl, heat in the oven on low (360W) for 2-3 minutes or until almost melt, remove from the microwave, stir until completely melt.
Put the egg yolks into the chocolate bowl, stir until combine.
Pour Mitte Caramel flavoured syrup into the chocolate bowl, stir until combine.

 Heat the whipping cream in microwave for 30-40 seconds (600W) or until almost boil.
Remove the gelatin sheets from the cold water, squeeze to remove water then put into the hot whipping cream stir until melt.
Pout the whipping cream mixture into the chocolate bowl, stir until combine.

 Whip the egg whites until foamy, then add the sugar, whip until soft peaks formed.

 Spoon 1/3 of the meringue into the chocolate bowl, fold lightly, then pour the mixture back into the meringue bowl, fold until combined.
Pour into the prepared cups.
Refrigerate for 4 hours or until firm.

For topping, whip together whipping cream and Mitte Caramel flavoured syrup until soft peaks formed.
Spoon the whipped cream into the cup, and decorate with dark chocolate.

Cool Chocolate Pie: Soft chocolate mousse with a hint of caramel