Place chocolate in the top of a double boiler or stainless steel bowl set over a pot of simmering water.

Stir occasionally until chocolate has melted and is smooth. Remove and set aside in a warm place.

Combine sugar and water in a small saucepan over medium high heat. Stir just until mixture begins to boil and sugar is dissolved.

Continue cooking, without stirring, until mixture reaches 360 F (dark caramel stage) on a candy thermometer and turns a dark amber color. Immediately remove caramel from heat and whisk in 3/4 cup of the cream, butter, salt and pepper. (Be careful, as mixture will bubble up.)

Set caramel aside until it reaches room temperature, about 10 minutes.

Stir melted chocolate into the cooled caramel.

Whip remaining cream until medium peaks form. Fold cream, in thirds, into the chocolate caramel mixture.

Refrigerate the mousse until well chilled, about 2 hours.

Spoon mousse into 8 small dessert cups or ramekins. Garnish each serving with some candied peanuts and, if desired a mint sprig.

Candied Peanuts

Makes about 2 cups.

1 large egg white, at room temperature

2 1/2 cups lightly salted peanuts

3 tablespoons light brown sugar

Preheat oven to 225 F. Lightly coat a rimmed baking sheet with vegetable cooking spray.

Whisk egg white by hand in a medium bowl until foamy. Fold in nuts, stirring to coat well. Sprinkle brown sugar over nuts and stir to combine. Spread nuts in an even layer on sheet. Bake 1 hour, stirring occasionally, or until nuts are golden brown and lightly toasted. Cool on sheet, then store in airtight container for up to 1 week.

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Hot and Hot Fish Club Cookbook: A Celebration of Food, Family, and Traditions