Place the chocolate and milk in a bowl over a pan of gently simmering water. Heat, stirring regularly, until all chocolate had melted. Allow to cool slightly.
Take four small glasses or tumblers and your Joe & Seph’s Cappuccino Caramel Sauce. Rest the glasses on their sides in a muffin tin and spoon in the caramel sauce so it forms a slanted layer. You’ll want 2-3 tablespoons of sauce per glass. Pop in the fridge for 30 minutes.
Whip the double cream with an electric mixer until it holds soft peaks. Remove about a third of the cream and pop it in the fridge. This will be the top layer of your cappuccino pots (the ‘froth’).
Fold the cooled melted chocolate, icing sugar and espresso into the remaining two-thirds of the cream until combined.
Remove the tilted glasses from the fridge. Keep the glasses at an angle and spoon some of the cappuccino mousse carefully over the caramel layer. Return to the fridge for one hour – this will form a 'barrier' to prevent the caramel from falling to the bottom of the glasses when you stand them up.
Now, remove the pots from the fridge and set them upright. Fill with the rest of the cappuccino mousse, smoothing the surface so it is level and flat. Return to the fridge and chill until set.
To serve, share the reserved whipped cream between the mousse pots, swirling it so it resembles cappuccino froth. Then top with Joe & Seph’s popcorn! Enjoy!