Layered Chocolate Mousse by Elenskitchen

Ingredients

• 300 ml heavy cream, 35% fat
• 90 g milk chocolate, chopped
• 90 g 51% dark chocolate, chopped
• 50 g 80% dark chocolate, chopped
• 10 g powdered gelatin
• 160 ml milk, divided
• Cold water, for blooming gelatin

Instructions

1. Bloom the gelatin in cold water for 5 minutes until softened.
2. Whip the heavy cream to medium peaks and keep it chilled.
3. Melt the milk chocolate with 60 ml of the milk in the microwave, stirring until smooth.
4. Fold in half of the whipped cream and half of the bloomed gelatin, then mix until uniform.
5. Divide the mixture among serving cups and freeze while you make the next layer.
6. Melt the 51% dark chocolate with another 60 ml of milk, stirring until smooth.
7. Fold in the remaining whipped cream and remaining gelatin, then spoon over the first layer and freeze for 1.5 hours, until set.
8. Melt the 80% dark chocolate with the remaining milk, adding a little extra milk if needed for a pourable texture.
9. Stir until glossy, then pour over the set mousse and chill 10 minutes before serving.