Chocolate Cream:
In a saucepan, bring the cream, milk, and half of the sugar to a boil.
In a bowl, using a whisk, beat the egg yolks and the remaining sugar together.

Gradually pour the hot liquid over the egg yolks, stirring to temper them.
Return the mixture to the saucepan and cook over medium heat for a few seconds, until the cream coats the spoon.

Strain the mixture over the chocolate and wait for 1 minute.
Using a whisk, emulsify the cream, being careful not to incorporate too much air.
Divide the cream among the pots and refrigerate for a few hours.

Cocoa Crumble and Maldon Salt:
Preheat the oven to 350 F (180 C).

In the stand mixer bowl, combine all the ingredients and mix until the dough forms into small pieces.
Place on a baking sheet lined with parchment paper and bake in the oven for about 8 minutes, stirring regularly to ensure even browning. Let cool.

Caramel Mousse: In a saucepan, heat the milk, cream, and vanilla.
Heat another saucepan and gradually add the sugar to melt and caramelize it.
Remove from heat and gradually add the hot liquid to temper the caramel.
Slowly pour this preparation over the egg yolks, stirring constantly to temper them.
Return to the heat and cook until the cream coats the spoon.
Let cool and pour into the siphon, which you will store in the refrigerator.

When the cream is very cold, insert 2 gas cartridges into the siphon, shake and use.

Assembly: Place 2 tablespoons of cocoa crumble in each pot, over the chocolate cream.
Add the caramel mousse using the siphon.
Finish with 1 or 2 flakes of Maldon salt.