Roasted White Chocolate Mousse

• 1 pound white chocolate, broken into large chunks
• 3 tablespoons canola oil
• 1 teaspoon salt, divided
• 1/3 cup feuilletine
• 2 3/4 cups heavy cream, divided

Preheat the oven to 300ºF. Put the white chocolate chunks into a roasting pan. Roast in the oven for 40 to 50 minutes, stirring every 5 to 10 minutes. The chocolate will turn a golden caramel color. It will stiffen between stirrings but should become smooth as you stir it. Pour the roasted white chocolate onto a silicone baking mat or wax paper. Allow to set for 24 hours. Don’t worry if the chocolate develops a mottled appearance (known as bloom).

Break up the roasted chocolate into small pieces. Measure out 160 grams (about 1 1/3 cups) of the chocolate. Melt the 160 grams of chocolate with the canola oil in a bowl over boiling water. Mix in 1/2 teaspoon salt and the feuilletine. Spread on a silicone baking mat or wax paper and leave to set overnight.

Place the remaining chocolate (about 300 grams, or 2 2/3 cups) in a medium bowl. Bring 1 cup of the cream to a boil in a small saucepan. Pour the hot cream over the chocolate. Whisk until smooth. Add the remaining 1/2 teaspoon salt. Set aside to cool until thickened, at least 20 minutes. Whip the remaining cream in a stand mixer until it forms soft peaks. Fold 1/3 of the whipped cream into the chocolate mixture. Carefully fold the remaining whipped cream into the chocolate mixture. Divide the mousse among 4 to 6 ramekins or serving bowls. Refrigerate for at least 4 hours or overnight.

To serve, break the chocolate-feuilletine bark into small pieces and use to garnish the mousse.