Method

• 1.
  Cook microwave popcorn according to packet instructions.
• 2.
  To make the ice cream, place the cream, milk and half the popcorn in a saucepan over medium heat and bring to a simmer. Remove from heat and stand for 30 minutes to infuse.
• 3.
  Meanwhile, whisk egg yolks and sugar in a medium saucepan until smooth. Strain cream mixture through a fine sieve into egg yolk mixture, place over low heat and cook, stirring constantly, for 10 minutes or until thickened and mixture coats the back of a wooden spoon. Transfer to a heatproof bowl and stand for 20 minutes to cool slightly, then cover surface directly with plastic wrap and chill until completely cooled. Transfer to an ice cream machine and churn according to the manufacturer’s instructions until thick but soft enough to spoon into a container. (Alternatively, pour into a shallow container and freeze for 2 hours or until frozen at edges. Remove from freezer and beat in a stand mixer fitted with the whisk attachment. Return to container and refreeze. Repeat 2 or 3 times.) Transfer to a container and freeze for 4 hours or until firm
• 4.
  Meanwhile, for the chocolate mousse, fill a small saucepan one-third full with water and bring to a gentle simmer. Place chocolates in a medium heatproof bowl over pan and stir until melted (don’t let the bowl touch the water). Whisk through cacao powder.

• 5.
  In a stand mixer fitted with the whisk attachment, whisk sugar and eggs for 6 minutes or until mixture is doubled in volume. In 2 batches, fold egg mixture and whipped cream into chocolate mixture until combined, then cover and chill for 2 hours or until set.
• 6.
  Divide scoops of mousse and ice cream among serving bowls. Finely chop the remaining popcorn and scatter over mousse and ice cream with a pinch of salt flakes. Serve immediately.