Place the chocolate in a small heatproof bowl over a saucepan of simmering water, and stir until melted and smooth. Set aside to cool slightly.

Place the egg whites in a bowl and whisk until soft peaks form. Add the sugar and whisk until stiff peaks form and the mixture is thick and glossy.

In a separate bowl whisk the cream until soft peaks form.

In a large bowl, whisk together the melted chocolate, egg yolks, caramel and salt until smooth.

In two batches, gently, fold the egg white mixture through the chocolate mixture. Gently fold the cream through the mousse until just combined.

Spoon into 4 x 1¼ cup-capacity (310ml) glasses and refrigerate for 3–4 hours or until set. Serve topped with the whipped cream and the biscotti.