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1
Chocolate Mousse: Place the gelatine in cold water to soften and set aside; melt the chocolate in a bowl over a pan of simmering water, stir until smooth, then set aside to cool slightly.
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2
In an electric mixer, beat the eggs and sugar on a medium-high speed for 5 minutes or until thick and pale.
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3
Drain the softened gelatine and place in a pan over a very low heat.
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4
When melted, slowly add the liquid gelatine to the egg mixture, whisking constantly.
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5
Stir in the melted chocolate, then fold in the whipped cream.
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6
Divide the mousse among 8 3/4-cup (185ml) serving glasses.
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7
Chill for 30 minutes or until set.
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8
Mint Mousse: Bring the milk and sugar to the boil in a pan, add the mint, then remove from the heat, cover with a tea towel and allow it to infuse for 15 minutes.
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9
Meanwhile soften and melt the gelatine as above, then add to the milk mixture.
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10
Strain the mixture, pressing down well the mint leaves.
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11
Cool completely, then fold in the whipped cream.
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12
Pour into the serving glasses on top of the chocolate mousse layer.
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13
Chill for 1-2 hours or until set.
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14
Chocolate Ganache: Bring the cream to the boil in a pan.
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15
Place grated chocolate then pour the hot cream over it and stir until smooth.
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16
Allow to cool, then pour the ganache over the mint mousse and chill for a further 1-2 hours.
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17
Serve garnished with a fresh mint leaf.
