About the Recipe
Did you know that the Japanese eat more chocolate than any other Asian country? This mousse is an example of how the Japanese like their chocolate - soft and with a high cocoa content. I make these as an occasional treat but I warn you, they can be habit forming!
Ingredients
70g plain chocolate (70 - 75% cocoa content)
5g (3 sheets) gelatin
170ml whole milk
20g sugar
100ml single cream
some whipped cream for topping
2 glasses or small cups (approx. 180 - 200ml each)
Preparation
soak the gelatin sheets in water for 10 mins
break up the chocolate into small pieces, melt in a bowl over hot (but not boiling ) water in a saucepan (don't use a lid, you want to keep the steam away form the chocolate)
in another saucepan, combine the milk & sugar and stir over a medium heat for 1 min but allow it to boil
squeeze any excess water from the gelatin, add to the pan and stir over low heat for 1 min (again, allow the liquid to boil)
add the chocolate and mix over a low heat, then add the cream and mix well again until blended well
pour into two glasses and refridgerate until set (2 -3 hours)
top with whipped cream and serve