Make creamy chocolate insert: Mix together Rich's Gourmet Trio and milk, then heat in a microwave (600W) for 1 minute. Meanwhile, put an egg yolk and sugar into a pan, whisk to combine. Pour hot milk mixture into the pan, whisk all the time. Place over low heat. Whisk until it reached 82℃. Put dark chocolate into a bowl. Pass through a sieve into the chocolate bowl. Whisk slowly until smooth, let the mixture cool completely. Pipe into 3cm hemisphere silicone molds. Freeze until firm. When firm, press 2 hemispheres together to create sphere shape. Freeze until firm.

Make creamy caramel: Heat Rich's Gourmet Trio in a microwave (600W) for 50 seconds. Meanwhile, put sugar and water into a pan, place over medium heat until the mixture turns into an amber color. Pour hot Rich's Gourmet Trio into the pan, mix until smooth. Remove from the heat, mix in the salt and butter. And mix in egg yolks. Pass through a sieve into a bowl, and let it cool completely.

Make caramel mousse: Bloom the gelatin in a bowl of ice-cold water for at least 5 minutes. Heat 100g of Rich's Gourmet Trio in a microwave (600W) for 50 seconds. Remove the gelatin from the water and squeeze to remove excess water. Put into the Rich's Gourmet Trio and stir until melt. Mix the gelatin mixture with 200g of Rich's Gourmet Trio. Note: By using Rich's Gourmet Trio, I can whip it immediately. but for other whipping creams, refrigerate for 30 minutes before whipping. Whip until soft peaks formed. Fold ⅓ of the whipped cream into the creamy caramel mixture. Then pour it back into the whipped cream bowl. Fold to combine. Pipe the caramel mousse into 8 (7 cm hemisphere) silicone molds. Then, press creamy chocolate into the center. Freeze until firm.

Make white chocolate glaze: Heat Rich's Gourmet Trio in a microwave (600W) for 50 seconds. Then mix with white chocolate. Stir until combined, and let it cool to 35℃. Remove the caramel mousse from the molds, and pour the chocolate glaze over the mousse, let the glaze set slightly. Place the caramel mousse over a piece of chocolate cake (or brownie), decorate and serve.