Chocolate mousse with salted caramel and mochi

This dessert is pillowy and mellow, perfect for capping off a great meal.

INGREDIENTS
1 cup (240g) creme fraiche
200g mini mochi (we used Awon Snow Rice Cake)
80g buckwheat, toasted (see note)
CHOCOLATE MOUSSE
270g dark chocolate, chopped
260ml thickened cream, plus 450ml extra
85g caster sugar
9 (135g) egg yolks
SALTED CARAMEL
200g caster sugar
200ml thickened cream
40g unsalted butter, chopped
1 tsp Murray River pink sea salt

METHOD
1.For the mousse, place chocolate in a large bowl. Heat cream in a small saucepan until almost boiling, then pour over the chocolate. Stand for 1 minute. Whisk until combined. Set ganache aside and keep warm to prevent it firming too much.
2.Place sugar in a small saucepan with 50ml water. Cook, stirring, over medium heat until sugar has dissolved. Increase heat to high and cook, without stirring, until syrup reaches 115°C on a sugar thermometer.
3.Meanwhile, in a stand mixer fitted with a whisk attachment, beat egg yolks until pale. Slowly add the hot syrup to gently cook the yolks. Fold mixture through the chocolate ganache until thoroughly combined.
4.In a separate medium bowl, whisk the extra cream until soft peaks form. Gently fold through the chocolate mixture in 3 batches. Cover and chill for at least 3 hours.
5.For the salted caramel, place sugar in a high-sided, heavy- based pot over medium-high heat and leave untouched until sugar dissolves evenly, then gently swirl pan until sugar reaches a dark golden colour, around 166°C. Reduce heat to low and whisk cream in slowly to incorporate evenly. Remove pan from heat and whisk in butter, one piece at a time, until melted and well incorporated. Whisk in sea salt. Transfer to a large bowl and set aside for 20 minutes to cool slightly before serving (if left for too long, the caramel will firm up too much).
6.Scoop a big spoonful of chocolate mousse into a serving bowl and make a well in the middle. Add a dollop of creme fraiche into the well. Make a well in the middle of the creme fraiche. Add a dollop of the salted caramel into the well. Top generously with mochi pieces and toasted buckwheat to serve.