Chocolate Mousse!

For the pastry cream:
6 egg yolks
1/2 c. sugar
1/3 c. cornstarch
1 T. vanilla extract
2 c. milk
2 T. cocoa powder

For the meringue:
2 egg whites
1/2 c. powdered sugar
1 t. lemon juice
1/2 t. salt

5 oz. dark chocolate, finely chopped
1 c. heavy cream

Whisk the egg yolks with the sugar until light and thick, then whisk in the cornstarch.  Add the vanilla and cocoa powder to the milk and bring to a boil.  Switch off the heat and pour the milk in a slow stream into the egg mixture, whisking vigorously all the time.  Return the mixture to a clean pot and continuously whisk over medium heat.  Scrape the sides and the bottom so it does not burn.  The cream will start to thicken and once it releases a bubble, take it off the heat.  Pour into a dish lined with plastic wrap.  Cover with plastic wrap directly touching the cream and refrigerate for at least an hour.

Beat the pastry cream to remove lumps and melt the chocolate in the microwave.  Stir in the melted chocolate.  Whisk half the egg whites in a mixer on medium-high with powdered sugar, lemon juice, and salt until white.  Add the rest of the egg whites and continue to whisk until stiff peaks form.  Fold the merengue into the chocolate pastry cream.  Whisk the heavy cream until stiff peaks form and fold into the rest of the chocolate mousse.  Divide between 4 glasses and chill for another hour before serving.