Preparation: 20 minutes
Cooking: 5 minutes
Refrigeration: 3 hours
Servings: 10 servings

Ingredients :

- 1 jar of CARAMELS FAA original caramel of 315 g

For the crust:

- 180 ml (3/4 cup) graham cracker crumbs
- 125 ml (1/2 cup) finely chopped almonds
- 80 ml (1/3 cup) melted butter
- 30 ml (2 tbsp) brown sugar
- 1.25 ml (1/4 tsp) salt

For the caramel mousse:

- 3 sachets of unflavored gelatin of 7 g each
- 125 ml (1/2 cup) cold water
- 250 ml (1 cup) of 15% cooking cream
- 1 jar of CARAMELS FAA original caramel of 315 g
- 225 g (1/2 lb) white chocolate, cut into pieces
- 500 ml (2 cups) of 35% whipping cream

Preparation :

1. In a bowl, mix the crust ingredients.

2. Line the inside of a 20 cm (8 in) springform pan with a strip of rigid plastic (such as Rhodoid), or oil the side of the pan and place a strip of parchment paper on top, pressing it down so that it adheres well to the side. Spread the cookie crumb mixture on the bottom of the pan, then press down with the back of a spoon to obtain an even crust. Refrigerate for 30 minutes.

3. In a second bowl, mix the gelatin with the water. Let it swell for 5 minutes.

4. Meanwhile, mix the cooking cream with the caramel for the caramel mousse in a saucepan. Bring to a boil over medium heat. Remove from heat.

5. Add the chocolate to the saucepan and stir until melted.

6. Heat the gelatin mixture in the microwave for 30 seconds, then add it to the saucepan. Stir and let cool.

7. In a third bowl, whip the whipping cream on high speed using an electric mixer until stiff peaks form.

8. Incorporate the whipped cream into the chocolate mixture, whisking gently with a whisk until you obtain a smooth mousse.

9. Transfer the mousse into the mold and smooth the surface. Refrigerate for 2 hours, until the mousse is completely set.

10. Microwave the caramel for 30 seconds, until it is more fluid, but not hot. Pour the caramel into the mold and smooth the surface.

11. Refrigerate for 30 minutes.