Into a small saucepan, add 45g of glucose syrup, cream and the milk. Place this over a medium low heat, stirring occasionally until it is steaming.

In the meantime, add the remaining glucose syrup and sugar into a medium saucepan. Place this over a medium heat without stirring it.

Once the mixture is bubbling and has turned a light golden colour, you can stir it with a spatula. Continue cooking it until it reaches a deep dark caramel.

Immediately pour in the warm milk mixture - be careful as it will bubble violently.

Add in the butter and salt, and whisk it over a medium heat for 1 minute.

Transfer the mixture to a tall measuring jug and blend it for 30 seconds with a hand blender. Taste the mixture to see if it needs more salt (it's hot so don't burn your tongue!).

Pour the caramel into the base of your serving dish, leaving a little leftover to pipe as a decoration (just keep this covered at room temperature). Set this in the fridge for 1 hour uncovered.

Add the chocolate to a tall measuring jug and set it to one side.

Heat the milk in a saucepan until it is steaming and then pour it over the chocolate. Let it sit for 2 minutes

Blend the mixture with a hand blender until smooth. Transfer it to a large bowl.

Whisk the cream to a medium peak, then whisk it through the chocolate base in 3 parts, until you have a smooth mousse. Fold through a pinch of flaky salt. Depending on the fat percentage of your cream your mousse may be slightly thicker or thinner.

Remove your serving dish from the fridge and pour the chocolate mousse in, filling it right to the top. Transfer it to the fridge to chill for 6 hours or overnight. If you have any spare mousse, just fill up some ramekins!

Once chilled, leave it at room temperature for 20 minutes before serving as this will lighten the texture slightly.

Finish with a drizzle of caramel and a pinch of flaky salt. Serve immediately.