Serves: 4

Ingredients:

• 20g Sugar
• 125g Milk
• 3 Cardamom Pods (optional)
• 2g powdered gelatin/ 1 sheet gelatin
• 250g Single Cream, whipped
• 110 Dark Chocolate (suggest 70%)

Method:
1. Bloom the gelatin by placing it in cold water, set aside
2. Whip your cream to soft peaks and store in the fridge until needed
3. Melt your chocolate over a bain-marie or in the microwave in 30 second intervals, set aside
4. Boil milk and sugar together in a saucepan. Add the gelatin and mix until completely dissolved. Add the milk to the melted chocolate and mix until completely combined
5. Gently fold in the whipped cream in 3 batches until there are no white streaks and taking care not to deflate any air bubbles
6. Pour into individual bowls and set in the chiller for at least 1 hour. Serve with whipped cream

Variations:
Add spices when boiling the milk and sugar and then strain before adding to the melted chocolate:

• For Coffee Chocolate Mousse, add 1 tsp. Espresso powder
• For Spiced Chocolate Mousse, add ½ tsp. Cinnamon, 1/8 tsp. Ginger powder and a pinch of chili powder
• For Orange Chocolate Mousse, add the zest of 1 large orange and garnish with chopped hazelnuts