Mousse au chocolat

Ingredients Quantity Mise en place
Chocolate 250g Semi sweet, grated
Milk 100ml Fresh
Sugar 150g White
Gelatin 10g Unflavored, colorless, bloomed
Cream 500ml all purpose, chilled, whipped to peak
Glass champagne 2pcs White
Peeler 1 unit For shaving of chocolate

1. Put chocolate and sucre in double boiler, and melt chocolateslowly
2. Heat gelatin in 40ml of cold water in a bain marie to dissolve
3. Add gelatin to melted chocolate mixture
4. Remove chocolate mixture from double boiler to a stainless bowl
5. Stir chocolate mixture until cool
6. Stir in one quarter of the whipped cream
7. Fold in the remainder of the whipped cream
8. Pipe into champagne glasses to serve
9. Decorate with whipped cream and chocolate shavings