Double chocolate puffs

1.To make chocolate mousse, place chocolate and half the cream in a medium heatproof bowl over a medium saucepan of simmering water; stir until smooth. Cool mixture 5 minutes, then stir in egg yolk. Beat remaining cream in a small bowl with an electric mixer until soft peaks form. Beat egg white in another small bowl with electric mixer until soft peaks form; add sugar, beat until sugar dissolves. Fold cream into chocolate mixture, then fold in egg white. Cover; refrigerate overnight.

2.Preheat oven to 220°C. Grease oven trays.

3.To make choux pastry, combine the water, butter and sugar in a medium saucepan; bring to the boil. Add sifted flour and cocoa, beat with a wooden spoon over medium heat until mixture comes away from base of pan. Transfer pastry to a medium bowl and beat in two of the eggs, one at a time. Whisk remaining egg with a fork; beat enough of the egg into the pastry until it becomes smooth and glossy but will hold its shape.

4.Drop rounded tablespoons of pastry, about 5cm apart, on trays.

5.Bake puffs 10 minutes. Reduce oven temperature to 180°C and bake 15 minutes. Using a serrated knife, split puffs in half, remove any soft centres and return to trays. Bake puffs a further 5 minutes or until puffs are dry. Cool on trays.

6.Beat cream in a small bowl with electric mixer until firm peaks form.

7.Spoon chocolate mousse into piping bag fitted with a 1.5cm (¾-inch) fluted tube. Pipe mousse into pastry bases. Top with whipped cream then pastry tops. Dust with a little extra sifted cocoa.