Milk Chocolate Caramel Mousse

1/2 cup granulated sugar
1/2 cup water
11/3 cup heavy cream, divided
7 ounces milk chocolate, finely chopped
1 tablespoons vegetable oil

1. Place sugar and water in saucepan and cook over medium heat to an amber colored caramel. Remove from heat and whisk in 1/3 cup heavy cream. Return to low heat and cook, stirring, until any hardened bits of caramel are dissolved. Immediately pour over chopped chocolate. Allow to sit for 1 minute and whisk until chocolate is completely melted and mixture is fully emulsified. Add vegetable oil and whisk until fully combined and creamy. Allow to cool for five minutes or until tepid.

2. Whip remaining cup heavy cream to soft peaks and keep chilled until chocolate mixture has cooled down. Fold 1/3 of whipped cream into chocolate mixture to lighten it. Gently fold in remaining whipped cream being careful not to over -fold.  Spoon or pipe mousse into 4 martini glasses. Cover and refrigerate for 1-2 hours to set.

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