- Into a pot on a low heat add 250ml of the cream, as well as the chocolate and salt. Stir until chocolate has melted and it comes together. Place gelatine leaves into a bowl of cold water and allow bloom.
- Squeeze as much water as you can from gelatine then add to pot, stir until combined and gelatine has dissolved, before setting aside to cool.
- With remaining cream pour in a bowl and using a hand mixer whisk until soft peaks form. Once chocolate has cooled slowly pour in the cream folding at the same time, until it all comes together. Transfer mousse into a serving dish and place in the fridge to set.
BEN'S TIP: Blooming the gelatine, means to soften them before they go into the mixture.