For the chocolate mouse:

Cup of Yum
1. Set out 6-8 small bowls or ramekins. (I like to fill my bowls with about 2 ounces (60g) of mouse and save a bit of room at the top for toppings so I use 3-ounce bowls.) Place the bowls in a pan or low, flat storage container for storing in the refrigerator. Set aside.
2. Combine chocolate, water, sugar and vanilla in a medium-size microwave-safe cup or bowl. Cook on high power for 1-2 minutes or until the chocolate is melted. Stir to combine and ensure all the chocolate is melted.
3. Transfer the mixture to a blender container and blend on high speed for 1-2 minutes. (1 minute for a high-power blender like a Vitamix or Wolf, 2 minutes for a regular blender.
4. Allow the chocolate mixture in the blender to sit for 30-60 seconds to let some of the air bubbles rise to the top then stir the mixture slowly for 10-15 seconds to release some of the bubbles.
5. Portion the chocolate mixture into the bowls (it will be thin at this point)then transfer the pan to the refrigerator. Sprinkle with a little flaky sea salt, if desired. Refrigerate for 45-60 minutes until the chocolate is firm.
6. I like to allow the chilled mousses sit at room temp for 30 minutes before serving.
7. The mousse can be refrigerated for several days before serving. Cover the bowls with plastic wrap or place them in an airtight container. This mousse also freezes well. Thaw before serving.

For the optional butter toasted pecans:

1. Lay out several thicknesses of paper toweling on a work surface near your microwave.
2. Combine the pecans, butter and salt in a microwave-safe bowl. Cook on high power for 1 minute then remove from the microwave and stir well. Repeat this cooking and stirring 4 more times for a total of 5 minutes or until the pecans are a nice golden brown.
3. Turn out onto the prepared work surface and carefully taste a pecan. Sprinkle with a bit more salt, if needed. (I like to use fine salt at the end rather than kosher salt).

For the optional caramel sauce:

1. Make one batch of this microwave caramel sauce as directed in the recipe. If you’re in a hurry, a good quality store-bought caramel sauce will also work! (We love Trader Joe’s caramel sauce.)

For the caramel pecan chocolate mousses:

1. Drizzle each mousse with a tablespoon or two of the caramel sauce then top with a spoonful of the butter toasted pecans. Add a dollop of whipped cream and a mint sprig for a fabulous, restaurant-quality dessert!