Caramel-Centered Milk Chocolate Mousse with Black Currant Sauce

This is an interesting and unusual dessert, due to its shape and its secret caramel filling. If you cannot obtain fresh currants for garnish, you should still make the sauce — frozen black currants and black currant juice are both readily available — as the rich mousse and sweet caramel filling need the acidity the sauce provides, and the color is lovely.

This recipe is made in small oval molds, 1½ inches (3.7 cm) in height. Lining the insides of the molds with strips of acetate cut