Rich and decadent
In a medium saucepan, combine 2 cups cream, the chocolate, 2 of the chopped toffee bars, and the salt.
Cook over medium heat, stirring constantly, until the chocolate is melted and smooth.
Pour into a large bowl and refrigerate until cold. Usually about 3 hours.
When chilled, remove the chocolate mixture from the refrigerator and whip with electric beaters until it's thick and creamy.
Spoon the mousse into serving glasses. Dollop with whipped cream and garnish with the remaining chopped toffee bars.
1/4 teaspoon of instant expresso powder may be added to the chocolate mixture when it's cooking to add a mocha flavor.
Make your own whipped cream or use store-bought of your choice as a topper.
Recipe adapted from Rachel Ray's Toffee-Mocha Mousse