Jersey Milk Chocolate Mousse with Salted Caramel and Jersey Royal Potato Chip Garnish

**Prepare the Potato Chips:** Preheat oven to 180°C (350°F). Line a baking sheet with parchment paper. Very thinly slice the Jersey Royal potato (mandoline recommended). Toss with vegetable oil and a pinch of salt. Arrange in a single layer on the baking sheet. Bake for 10-15 minutes, or until golden brown and crispy. Watch carefully to prevent burning. Remove from oven and let cool completely.

**Make the Mousse Base:** Heat the Jersey milk (and double cream if using) in a saucepan over medium heat until it just starts to simmer. Remove from heat.

Place the chopped chocolate and cubed Jersey butter in a heatproof bowl. Pour the hot milk mixture over the chocolate and butter. Let it sit for a minute to melt the chocolate, then whisk until smooth and glossy.

In a separate bowl, whisk the egg yolks and caster sugar together until pale and thick. Slowly pour the chocolate mixture into the egg yolk mixture, whisking constantly to temper the eggs and prevent them from cooking.

**Whip the Egg Whites:** In a clean, dry bowl, beat the egg whites with the pinch of sea salt until stiff peaks form.

Gently fold one-third of the whipped egg whites into the chocolate mixture to lighten it. Then, gently fold in the remaining egg whites until just combined. Be careful not to overmix.

Pour the mousse into individual serving glasses or bowls. Cover with plastic wrap, pressing it gently against the surface of the mousse to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely.

**Prepare the Salted Caramel:** Place the caster sugar in a heavy-bottomed saucepan over medium heat. Cook, without stirring, until the sugar melts and turns into a deep amber caramel. You can swirl the pan gently to distribute the heat evenly.

Carefully add the cold, cubed Jersey butter to the caramel. It will bubble vigorously. Whisk constantly until the butter is melted and incorporated.

Gradually pour in the warmed double cream, whisking continuously to avoid lumps. Continue to cook and whisk the caramel for 1-2 minutes, until it is smooth and glossy.

Remove the caramel from the heat and stir in the sea salt flakes. Let it cool slightly before using.

**Assemble and Serve:** Remove the mousse from the refrigerator. Spoon or drizzle the salted caramel over the top of each mousse. Garnish with the crispy Jersey Royal potato chips. Serve immediately and enjoy!