Chocolate mousse

For the mousse, whip 300ml of the cream until it reaches a medium peak.

Whisk the eggs, yolks and sugar to ribbon stage.

Hydrate the gelatine in cold water for a few minutes then drain off the water.

Boil the remaining 200ml cream and add the gelatine, pour onto the chocolate and stir until the chocolate is melted and you have a smooth chocolate liquid.

Using a spatula, fold the chocolate mixture into the egg mixture and then fold in the cream.

Spoon the mousse into silicone domes or shapes of your choice and freeze.

For the glaze, bring to a boil the water, sugar, glucose and cream in a large saucepan. Whisk in the cocoa, bring to the boil again and cook for 4 minutes, whisking continually. Remove from heat, cover the pan with plastic wrap and allow to cool for about 15 minutes.

Hydrate the gelatine in the cold water and drain, add into the cocoa mixture and combine well. Cover again and refrigerate for 12 hours before using. Heat to 49°C to coat the mousse domes.

Unmould onto a rack with a tray underneath. Use a ladle to pour the glaze over the domes and refrigerate for at least 1 hour. Serve with orange or ginger ice cream, macaroons and other accompaniments, as desired.