Chocolate Mousse with Salted Caramel Popcorn

Combine 1 can of condensed milk and chocolate in a small saucepan over low heat. Cook, stirring constantly, until melted and smooth, about 5 minutes. Transfer to a large bowl, cover, and refrigerate until chilled, about 30 minutes.

Beat cooled chocolate mixture using an electric mixer on low speed, 2 to 3 minutes. Add cream and beat on medium speed until thick and creamy, 3 to 4 minutes.

Spoon mixture into 12 individual serving dishes. Refrigerate for 3 hours, or overnight.

Place packaged popcorn in the microwave; cook on high until popping begins to slow down, about 2 minutes.

Combine remaining condensed milk, butter, and syrup in a saucepan over medium heat until boiling, about 5 minutes. Reduce heat to low and stir constantly until thick, 5 to 7 minutes. Stir in popcorn.

Divide gooey salted caramel popcorn over chilled mousse.