This can go one of two ways. Either I am licking the tiniest bit of this off the tip of my spoon to make this deliciousness last, or I risk slathering this all over me like a baby learning to eat. Like Lady Gaga has shown us, you should wear the food you enjoy. Make it a statement of your undying commitment.
I also love the flavor combination of caramel and chocolate, which is apparent but not at all cloying in this dessert (though I recommend using a bittersweet chocolate to mitigate any potential richness). Splitting this into six servings creates (IMHO) a perfectly sized portion… just enough and not too much. And really, this is another example of how you can have a simple and uninvolved technique really yield a very elegant and perceivedly difficult, time-intensive dessert. It will be your secret that you barely had to lift a finger when company comes. Rather, they will be admiring (and clamoring for) your velvetty textured, rich, silky, delicious mousse. Just remember to disclose the raw eggs in case you have guests that are sensitive to such things.
Epicurious has this recipe posted here in case your sweet tooth strikes.