Ingredients
For the dark chocolate mousse
150g dark chocolate
(at least 60% cocoa solids)
2 free range organic egg yolks
50g caster sugar
142ml carton double cream
3 tbsp milk
For the white chocolate base
40g white chocolate
(broken up)
4 Pompadour ice cream fan wafers or 35g cornflakes
1 just-ripe mango
toasted almond
flakes, for scattering