Coco's Caramelized Pinto Bean Chocolate Mousse

Drain and rinse the cooked pinto beans, then pat thoroughly dry with a clean kitchen towel — moisture is the enemy of caramelization.

In a heavy skillet over medium-high heat, melt butter until it foams and the milk solids begin to turn golden, about 2 minutes.

Add the dried pinto beans to the pan in a single layer. Cook undisturbed for 4-5 minutes until the beans begin to pop and turn golden-brown at the edges.

Sprinkle brown sugar and salt over the beans, stirring constantly to coat evenly. Continue cooking 3-4 minutes until the sugar melts into a glossy caramel that coats every bean.

Transfer the caramelized beans to a parchment-lined plate in a single layer. Let cool completely — they will crisp as they cool.

Reserve a handful of the most beautiful caramelized beans for garnish; roughly chop the remainder.

Finely chop the dark chocolate and place in a heatproof bowl with cocoa powder.

In a saucepan over medium heat, bring 180ml of heavy cream to a gentle simmer — tiny bubbles forming at the edges, do not boil. Pour the hot cream over the chopped chocolate.

Let sit 2 minutes, then stir gently from the center outward until the chocolate is completely melted and the mixture is glossy and uniform.

Stir in vanilla extract, white sugar, and salt. Let the chocolate base cool to room temperature, about 15 minutes.

In a clean bowl, whip the remaining 70ml heavy cream to soft peaks — it should hold its shape but still be creamy, not stiff.

Fold one-third of the whipped cream into the chocolate base to lighten it. Add the remaining cream and fold gently until no white streaks remain.

Fold the chopped caramelized pinto beans into the mousse, distributing evenly.

Divide the mousse among four serving glasses or ramekins. Cover each with plastic wrap and refrigerate at least 2 hours, until firmly set.

Before serving, top each mousse with the reserved whole caramelized beans. Serve chilled.