Chocolate salted caramel petit fours

Biscuit base

• 200 g dark chocolate (70% cocoa), broken into pieces
• 40 g unsalted butter, softened and cut into pieces
• 40 g light brown sugar
• 2 tsp golden syrup
• 40 g self-raising flour
• 20 g cocoa powder

Salted caramel

• 80 g salted butter, room temperature
• 80 g light brown sugar
• 60 g pouring (whipping) cream
• ½ tsp gelatine powder
• 1 ½ tsp golden syrup
• ½ tsp vanilla bean paste
• ¼ tsp salt

Chocolate mousse

• 1 tsp gelatine powder
• 2 tbsp milk
• 250 g pouring (whipping) cream

Chocolate ganache

• ½ tsp gelatine powder
• 50 g pouring (whipping) cream
• 20 g salted butter
• sea salt flakes, for sprinkling