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1
Break the chocolate into a large heatproof bowl set over a pan of gently simmering water and heat until just melted (make sure not to scorch); remove and cool to room temperature.
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2
Meanwhile, put the egg yolks, sugar and 3 T cold water in a large bowl (the water slackens the mixture and stops it from going too thick).
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3
Using a hand-held electric whisk, beat to a thick, pale yellow foam that holds a trail when the beaters are lifted up, about 2-3 minutes; this is called a sabayon.
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4
Now whip the cream and milk together in another bowl, using a large balloon whisk if possible (so you are less likely to overwhip).
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5
Beat until the mixture starts to become foamy and holds a soft shape, don't overbeat.
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6
When the melted chocolate is the same temperature as the sabayon and.
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7
whipped cream, pour the sabayon gently into the cooled chocolate and, using a plastic spatula, fold the two together until completely mixed inches.
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8
Tip the whipped cream gently into the chocolate sabayon mixture, and using a large metal spoon, gently fold together using a figure-of-eight action.
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9
(Don't worry if you have a few white flecks, that's better than overmixing.
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10
).
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11
Chill while you prepare the base.
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12
Crush the cornflakes, using the top of a rolling pin, crush roughly - not too fine.
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13
(If you use the Fan Wafers - crush roughly).
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14
Heat the white chocolate as before, then mix into the crushed cornflakes or wafers.
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15
Peel the mango using a sharp knife; cut off 18 thin slices.
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16
Divide half the white chocolate base mixture between six small glasses (use your imagination!
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17
).
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18
Put three mango slices down the side of each glass, then pipe the mousse using a piping bag fitted with a wide plain nozzle (about 2 cm) or use a spoon to fill a thrid of the glass.
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19
Spoon in another layer of white chocolate base mix and repeat with the last of the mousse.
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20
Scatter a few flaked or slivered almonds on top.
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21
Chill for an hour or two, until set.
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22
Enjoy!
