Chocolate Mousse / Ice Cream

This is a good dessert for any party.

You can prepare in advance, chill in the fridge or freezer until you serve, no last minute hustle.

You can eat it as mousse as it is or make it ice cream to freeze it. 

Any kids will be quiet with this magic pot.

It's full of chocolate all over your mouth first, then smoothly melting cream left on your tongue at the end. 

It surely brings a smile to the end of your meal.

For Crème Pâtissière:

3 egg yolks
50g caster sugar
250ml whole milk / soy milk
1tbsp cocoa powder (no added sugar)
1tbsp corn flower

For Chocolate Meringue:

3 egg whites
50g icing sugar (caster sugar is also fine)
1tsp lemon juice

150g dark chocolate
200ml double cream / thick soy milk

1. Make crème pâtissière and chill it in the fridge
2. Make meringue
3. Melt chocolate in a bain marie and cool down
4. Whip the double cream until makes soft peak (if using thick soy milk, no need of whipping up, just pour into melted chocolate)
5. Beat 1. to make it smooth. Add meringue in 3 times (don't beat too much)
6. Mix up 3&4
7. Add 6 into 5.
8. Pour into ramekins
9. Chill in the fridge for the mousse, or freeze it in the freezer to make it to ice cream.