Paul A Young served up delicious browned butter caramel and sea salt chocolate mousse brioche rolls on Saturday Kitchen.

The ingredients for the sea salted chocolate mousse are: 140g dark chocolate, 72% cocoa solids, 50g unsalted butter, ½ tsp sea salt, 4 medium free-range eggs, whites and yolks separated and 75g caster sugar.

For the caramel: 75g unsalted butter, 75ml double cream, 75g light muscovado sugar and 50g milk chocolate.

For the brioche rolls: 4 finger brioche rolls, 75g soft unsalted butter, 50g caster sugar and icing sugar, for dusting (to serve).

For the white chocolate straws: 200g white chocolate.

See recipes by Paul in his book titled: The Joy of Chocolate available from Amazon now.