Ingredients

• 3 free-range egg
• yolks only
• 50g/2oz caster sugar
• 20g/1oz cornflour
• 250ml/9fl oz whole milk
• 1 heaped tbsp unsweetened cocoa powder
• 3 free-range eggs
• whites only
• 50g/2oz icing sugar
• couple drops lemon juice
• pinch of salt
• 150g/5½oz dark chocolate
• finely chopped
• 200ml/7fl oz whipping cream
• 2 tbsp soft butter
• 50g/2oz cocoa nibs

Directions

• For the crème pâtissière
• whisk the egg yolks with the sugar until pale and thick
• then whisk in the cornflower.
• Add the cocoa powder to the milk and bring to a boil then switch off the heat.
• Pour the milk in a slow stream onto the egg mixture
• whisking vigorously all the time. (Pour slowly to avoid scrambling the egg.)
• Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom
• otherwise it will burn.
• The cream will start to thicken. Once it releases a bubble or two
• take it off the heat.
• Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly on to the cream) and refrigerate for at least an hour before using.
• For the meringue
• put half the egg whites into a clean glass or metal bowl. Add the sugar
• lemon juice and salt and whisk until white.
• Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed.
• Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting.
• Whip the cream until soft peaks form when the whisk is removed.
• To make the mousse
• beat the chilled crème pâtissière to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue
• then gently fold in the rest followed by the whipped cream.
• To serve
• brush 4-6 glasses or ramekins with soft butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated.
• Divide the mousse between the glasses and chill for at least an hour
• but ideally four hours. Serve chilled
• sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than two days (due to the raw egg whites).