Petit pots au chocolat, coffee cream mousse and vanilla doughnuts

For the chocolate pots, bring the milk and cream to a simmer, and add the chocolate and cocoa to a large heatproof bowl

Pour the hot cream mixture over the chocolate and whisk to combine

Whisk together the eggs, egg yolk, sugar and vanilla extract, then whisk into the chocolate mixture until smooth

Preheat the oven to 130°C

Divide the mixture between six heatproof glasses

Place a tea towel over the bottom of a deep roasting tray and place the glasses of chocolate on top. Fill the pan with boiling water until it comes halfway up the sides of the glasses

Cook for 45 minutes or until just set but with a slight wobble

Once set, transfer to the fridge to chill for 2–3 hours

Once the chocolate pots have set, begin the mousse. Bring the cream, milk and instant coffee to a simmer, whisking to dissolve the coffee

While the cream mixture heats up, whisk together the egg yolk and sugar

Once at 90°C, pour over the egg yolk and sugar mixture, whisking constantly

Add the gelatin to the mixture, and whisk until dissolved

Beat the egg whites to soft peaks, then fold into the coffee mixture alongside the softly whipped cream

Divide the mixture between the pots of chocolate. Chill in the fridge for 2–3 hours or until set

While the mousse sets, make the doughnuts. Bring the water, milk, sugar, salt and butter to the boil

Whisk in the flour and stir until the mix forms a dough. Cook out the dough for about 3–5 minutes, or until the dough forms a thin layer on the bottom of the saucepan

Take off the heat and allow to cool slightly for about another 5–10 minutes

Place the mix into the bowl of the stand mixer and slowly beat in the egg until a smooth batter is reached

Shape the choux into roughly 18 little balls for deep-frying and set aside on greaseproof paper or an oiled counter

Heat enough vegetable oil for deep-frying to 175°C

Fry the doughnuts until golden brown and crisp, then remove from the oil with a slotted spoon and leave to drain on kitchen papers. You may need to cook the doughnuts in batches – let the oil heat up between batches

Sprinkle the doughnuts with vanilla sugar or just caster sugar

Preheat the oven to 180°C for the chocolate crumble

Beat together the butter and sugar until the mixture lightens up a shade, scraping down the beaters frequently

Whisk all the dry ingredients together and then mix into the butter and sugar mixture

Roll out the dough into a thick sheet, and then transfer the dough to a sheet tray and bake for 20–30 minutes

Let cool and then crumble into large chunks

To serve, spoon some softly whipped cream over each portion, and then top with some chocolate crumble

Grate the frozen chocolate and then sprinkle each dessert with the grated chocolate. Serve with the doughnuts on the side