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1
Cut up the four leaves of gelatine roughly and soak the gelatine in the evaporated milk for a few minutes in a heatproof bowl. Start heating the evaporated milk and gelatine over a saucepan of boiling water or in a double boiler, on a low heat, for a few minutes before adding the chopped chocolate. You may need to push the gelatine fully down into the evaporated milk to make sure it is all reasonably well covered as it soaks.
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2
Roughly chop the chocolate. Then add it to the bowl with the milk and gelatine. Stir occasionally whilst the chocolate and gelatine are melting to stop a skin forming on the top of the evaporated milk.
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3
Once the chocolate and gelatine have melted and been thoroughly mixed into the evaporated milk, remove the bowl from the heat and whisk the sugar and cocoa powder into the mixture, adding one spoon of sugar and one of cocoa powder at a time, and whisking thoroughly before adding the next spoon until it is all incorporated.
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4
Leave the mixture to cool for 20 to 30 minutes (I did this in the fridge). Don't worry if it starts to set a bit during that time - just make sure it doesn't set fully.
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5
Once the mixture is cool, beat it with an electric beater for 10-15 minutes until it becomes thick and creamy and its volume increases to double (roughly) what it was. Make sure that any bits that started to set are thoroughly beaten in.
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6
Add the cream and vanilla essence to the bowl and continue beating with an electric beater, thoroughly incorporating all the cream, until the mixture is able to form a small, firm peak. Be careful when you get to this stage - if you beat it for even slightly too long, the mixture may separate. If this happens, the chocolate mousse should still set and taste good but it might not look as pretty.
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7
Spoon into glasses and refrigerate. Serve with whipped cream and a sprinkle of chocolate pieces.
