Add the cream (part 2) to the bowl of a stand mixer and whisk until it holds a medium-soft peak. Don't overwhip it. Note - if you are using a cream with a lower fat percentage (i.e 35%) it is more fragile - fewer fat globules, mean that as it is whipped, the air bubbles created are larger and less stable because they don’t have as much fat surrounding them. This means it is more likely to overwhip so be careful. 

Take the cream and fold it in thirds, into the chocolate base (which is between 40-45C). Once smooth and combined, and there are no streaks of cream or chocolate - pour it into your ramekins or serving dish to chill. This will make around 4-6 individual ramekins depending on the size of your ramekin. Refrigerate it for 4-6 hours. If you need it faster, you can pour it into a large serving dish, which will create a shallower mousse, so it will set faster. It can also be left in the fridge overnight. 

When ready to serve, I prefer to leave it at room temperature for 10 minutes which just helps to soften the texture slightly. The final taste is rich & chocolatey with a denser texture. 

Into a bowl of ice water, add the sheet gelatin and let it soften. 

Meanwhile, add the chopped chocolate into a tall measuring jug, and place a sieve over the top. Place the jug onto a digital scale. 

Into a medium saucepan, add the cream (part 1), milk, egg yolks, and sugar. Place this onto a medium heat. 

Whisk constantly until it reaches 82-84C (179-183F) on a digital thermometer. 

Immediately remove it from the heat, set the scale to zero that the chocolate jug is on, and pour over the anglaise mixture, weighing 300g of the anglaise (you won't need the entire mixture in the pan)

Let it sit for 1 minute, then squeeze the excess water out of the gelatin sheets, add these into the jug, and blend it until smooth and emulsified. 

Pour it into a medium bowl and check the temperature. We need this mixture to be at 40-45C (104-113F) when we add the whipped cream. If it is too cold it will be difficult to incorporate. If you find the mixture is too cold, simply place it over a pan of gently simmering water, stirring occasionally, and warm it slightly. 

Add the cream (part 2) to the bowl of a stand mixer and whisk until it holds a medium-soft peak. Don't overwhip it. Note - if you are using a cream with a lower fat percentage (i.e 35%) it is more fragile - fewer fat globules, mean that as it is whipped, the air bubbles created are larger and less stable because they don’t have as much fat surrounding them. This means it is more likely to overwhip so be careful. 

Take the cream and fold it in thirds, into the chocolate base (which is between 40-45C). Once smooth and combined, and there are no streaks of cream or chocolate - pour it into your ramekins or serving dish to chill. This will make around 4-6 individual ramekins depending on the size of your ramekin. Refrigerate it for 4-6 hours. If you need it faster, you can pour it into a large serving dish, which will create a shallower mousse, so it will set faster. It can also be left in the fridge overnight. 

When ready to serve, I prefer to leave it at room temperature for 10 minutes which just helps to soften the texture slightly. The final taste is more custard forward compared to the anglaise base, with a less prominent chocolate flavour but a more aerated texture. 

Temperatures are very important when making this mousse so pay close attention to the order of making this recipe. If you find any of your mixtures get too cold (it will most likely be the chocolate mixture) then simply place it over a pan of gently simmering water and stir to warm it up. Read the entire process before starting it so you are familiar with the timings otherwise you'll get yourself into a pickle! 

Place the chocolate into a bowl, and melt it over a pan of gently simmering water. Once melted, pour the chocolate into a tall measuring jug then turn the heat off the pan, but put the jug in the warm water. This will stop it from cooling down too much while you prepare the rest of the mousse. 

Into the bowl of a stand mixer, add the egg yolks and sugar and place this over another pan of gently simmering water. Whisk this constantly until it reaches 60C/140F on a digital thermometer. This is the 'cold' method for creating a pâte à bombe (and a lot less stressful than the hot method!). 

Once at temperature, immediately remove the bowl from the heat, and place it onto a stand mixer fitted with a whisk attachment, and whisk on a medium speed. 

Take the cream (part 1) and place it into a small saucepan, stir it on a medium heat until it is steaming, then remove it from the heat. 

Take the chocolate jug out of the warm water, and pour the hot cream into the jug. Blend the mixture with a hand blender until smooth and emulsified. 

Now we need to check our temperatures! We need the pâte à bombe mixture to be between 20-25C (68-77F) and the chocolate mixture to be between 40-50C (104-122F) when we combine them. After about 3-4 minutes of whisking, the pâte à bombe should be at temperature. If not, keep whisking until it has cooled. Check the temperature of your chocolate too.

Once both are at the correct temperatures, pour the chocolate mixture into a bowl, and fold the pâte à bombe into the chocolate mixture in two parts until smooth. It should combine easily. Note - the temperature of the chocolate mixture does not need to be as high if you are using milk or white chocolate, it can be closer to 30C. 

Add the cream (part 2) to the bowl of a stand mixer and whisk until it holds a medium-soft peak. Don't overwhip it. Note - if you are using a cream with a lower fat percentage (i.e 35%) it is more fragile - fewer fat globules, mean that as it is whipped, the air bubbles created are larger and less stable because they don’t have as much fat surrounding them. This means it is more likely to overwhip so be careful. 

Take the cream and fold it in thirds, into the chocolate base. Once smooth and combined, and there are no streaks of cream or chocolate - pour it into your ramekins or serving dish to chill. This will make around 4-6 individual ramekins depending on the size of your ramekin. Refrigerate it for 4-6 hours. If you need it faster, you can pour it into a large serving dish, which will create a shallower mousse, so it will set faster. It can also be left in the fridge overnight. 

When ready to serve, I prefer to leave it at room temperature for 10 minutes which just helps to soften the texture slightly. The final texture is light and airy, with a tight bubble structure that dissolves on the palette. It has a rich chocolatey flavour. 

Into a bowl of ice water, add the sheet gelatin and let it soften. 

Add the milk into a small saucepan and place it over a medium heat, stirring occasionally. 

Into a medium bowl, add the egg yolks, sugar, a pinch of fine sea salt & cornstarch/cornflour. Whisk it for 30 seconds to combine. 

Once the milk it hot, pour it slowly over the egg yolk mixture, whisking to combine. 

Pour the entire mixture back into the pan.

Whisk on a medium heat, until the mixture begins to thicken and bubble. Then cook it for 30 seconds.

Remove it from the heat, squeeze of the excess water from the gelatin sheets and whisk these in. 

Pour the mixture over the chocolate which is in a tall measuring jug. 

Use a hand blender to blend until smooth and emulsified. 

Pour this mixture into a medium bowl and set to one side. 

Add the egg whites into the bowl of a stand mixer and while whisking on a medium-low speed, slowly add the sugar just a teaspoon at a time, waiting about 20 seconds in between each addition. 

Once you have a medium peak (don't overwhip or go to a stiff peak) remove the bowl from the mixer.

This meringue will be fragile as it is quite a low sugar to egg white ratio so don't panic if you end up with the slightly foamy/not very shiny meringue - not the end of the world. 

Fold the egg whites into the chocolate base in three parts, until you have a smooth chocolate mousse with no streaks of egg white. 

Pour it into your ramekins or serving dish to chill. This will make around 4-6 individual ramekins depending on the size of your ramekin. Refrigerate it for 4-6 hours. If you need it faster, you can pour it into a large serving dish, which will create a shallower mousse, so it will set faster. It can also be left in the fridge overnight. 

When ready to serve, I prefer to leave it at room temperature for 10 minutes which just helps to soften the texture slightly. As this is an egg white-based mousse, this has the lightest texture of all 4 mousses but is very rich with chocolate. The texture is softer and slightly looser. 

For the recipes above I have used 55% cocoa solids. If you want to change the type of chocolate with different cocoa solids, use the table below to calculate how to adjust the recipe. For example, if you want to make the anglaise base with white chocolate, you would follow the same recipe but use 295g of white chocolate, while also adding 4g of soaked gelatin sheets into the hot anglaise. As white chocolate and milk chocolate have less cocoa solids, some recipes require the addition of gelatin. Once soaked, the gelatin sheets just need to be blended into the hot liquid of the recipe.

Note that milk and white chocolate are sweeter so the overall mousse will be sweeter so as you test the recipe you may want to adjust the sugar levels to your preference.