Ingredients
• 2 tsps gelatine
• ⅓ cup full cream milk
• 60g dark chocolate, chopped
• 1 tblsp cocoa powder
• 1 tblsp icing sugar
• 375ml can evaporated milk
Method
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Sprinkle gelatine over 2 tblsps water in a small jug. Stand jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Remove.
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Place milk, chocolate and combined sifted cocoa and icing sugar in a small saucepan. Stir over medium heat until smooth. Remove from heat. Stir in warm gelatine mixture.
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Transfer chocolate mixture to a large bowl. Stir in evaporated milk. Refrigerate, covered, for about 1 hour and 30 minutes, or until mixture starts to set around the edge of bowl.
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Beat mixture with an electric mixer until thick and creamy. Divide evenly among four serving glasses (1½-cup capacity). Refrigerate, covered, for several hours or until set.
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Just before serving, decorate mousse with white chocolate curls and sifted cocoa if desired.
