To make the white chocolate mousse, melt 200g white chocolate in a in a heatproof bowl over a saucepan of warm water, then allow to cool slightly while whisking the cream until soft peaks form. Fold the cream into the chocolate while the latter is still warm to prevent it from setting in the cream.

To make the dark chocolate mousse, melt the chocolate in a heatproof bowl over a saucepan of warm water. Allow to cool. Beat the egg yolks with brown sugar until creamy and doubled in volume. Whisk the egg whites with a pinch of salt until stiff peaks form. Beat the cream until soft peaks develop.

Fold melted chocolate into the egg yolk mixture before folding in the egg whites. Spoon or pipe into Le Creuset Stoneware Ramekins and leave to set before topping with a layer of white chocolate mousse. Leave again to set in the fridge, before adding a final layer of dark chocolate mousse. Serve with salted caramel popcorn.