For Chocolate Cream:

1. Heat the milk and the whipping cream in saucepan over a medium heat
2. Beat the egg yolks and the sugar together vigorously then pour the boiling cream into the beaten eggs.
3. Mix well then return the pan to a low heat.
4. The cream will gradually thicken and cover the back of a spoon but it must not boil.
5. Pour the hot custard over the dark chocolate pieces and mix together well.
6. Pour a bed of chocolate cream into the bottom of serving glasses and put in the fridge.

For Banana Mousse:

1. Soften the gelatine in the soft water.
2. Peel the bananas and mix with the lemon juice and half the sugar until you have a fine puree.
3. Gently heat the rum and add gelatine, then mix with banana puree. (you can sub rum with plain water.)
4. Whip the cream, add the vanilla then carefully fold in the banana puree.
5. Whisk the egg whites to snowy peaks, add the remaining sugar and whisk again for 1-2 minutes. Carefully fold into the banana mousse.
6. Refrigerate for at least half an hour.

For Decoration:

1. Once the chocolate cream is cool and firm, plant the Pocky biscuits in the glasses.
2. Fill in the piping bag with banana mousse and fill in the glasses two -third full. 

Source: Ribbon and Circus