Chocolate Mousse

1. 1

   Place the water in a small bowl, sprinkle over the gelatine powder and stir.

2. 2

   Set aside for 5 minutes, or until the powder swells and absorbs the water.

3. 3

   Meanwhile in a medium saucepan, place the custard, chocolate and cocoa powder, stir over a low heat until chocolate dissolves.

4. 4

   Whisk to combine.

5. 5

   Add the gelatine, stir over a low heat until gelatine dissolves completely.

6. 6

   Remove the pan from the heat and transfer to a large heatproof bowl, set aside for 20 minutes to cool slightly.

7. 7

   Using electric beaters, whisk the eggwhites until soft peaks form, add the sugar and whisk until firm peaks form.

8. 8

   Add a large spoonful of the eggwhites to the chocolate mixture and fold in until combined.

9. 9

   Add the remaining eggwhites and fold in until just combined.

10. 10

    Evenly spoon the mousse between 8 x 185ml (3/4 cup) glass serving dishes, smooth the surface.

11. 11

    Place on a a tray and refrigerate for 3 - 4 hours or until set and well chilled - after making this I found it needed overnight to set as a mousse or you end up with a thick pudding.

12. 12

    Dust with cocoa just before serving if using.

No additional tips available.