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SERVES:
8

INGREDIENTS:

1 individual packet gelatin (approx 1 Tbs)
2 Tbs warm water (see hints below)
1 cup milk
12 ounces semi-sweet or bittersweet chocolate chips
3 cups heavy cream, whipped

Sliced pitted cherries for serving (optional)
Store bought thin chocolate wafer cookies for garnish (optional)

PROCEDURE:

Add one packet of gelatin to a small bowl. Add 2 Tbs warm water to that and whisk to combine.

Next, bring 1 cup of milk to a simmer on the stove top and then, just as it does come to a simmer, carefully add the gelatin to that, whisk that in and then add the milk to a bowl with 12-ounces of good semi sweet chocolate chips.

Let it sit like that for a couple of minutes to soften up the chocolate and then use your whisk to smooth that out and let it cool down to room temperature.

That will take 15-20 minutes or maybe even a little more to cool down and then once it is close to that point, use an electric mixer to whip 3 cups of heavy cream.

You don't want to add any sugar to the cream but you do want it to be nice and stiff when it is done and then, when you are happy with that, carefully fold the chocolate into the cream with a rubber spatula, being careful not to over mix it.

Then add that to a large container. Press a sheet of plastic wrap down on top of that and put it into the fridge to set up.

Let the mousse set up for at least 1-2 hours and then scoop it right on top of some sliced pitted cherries and finish with thin chocolate wafer cookies.

HINTS:

You can use 2 Tbs of room temperature brandy, instead of the warm water, to bloom the gelatin if you want that flavor in the mousse.

Put the whisked melted chocolate and milk mixture into the fridge to help it cool down faster.

This is ready to go after an hour or two but it really sets up better overnight.

Use other fresh fruit like raspberries or strawberries instead of cherries.