Bloom the gelatin: In a bowl, add the ice-cold water, then sprinkle the gelatin powder over it and immediately mix it in until combined. Let the mixture chill in the fridge for 15 minutes until completely set.
4 gs gelatin powder, 30 ml water, ice-cold (for blooming gelatin)
Place the chocolate in a heat-proof bowl. Heat the milk in a saucepan and bring it to a boil. Pour the hot milk over the chocolate, let it sit for a minute allowing the chocolate to melt from the heat, then whisk the mixture until the chocolate is completely combined into the milk.
160 gs chocolate (dark, semi-sweet, milk, or white), 150 gs full-fat milk
While the mixture is still hot, add the bloomed gelatin and whisk it in until it's completely melted and mixed into the chocolate milk. Set the mix aside until it comes down to room temperature
Whip the liquid whipping cream until you reach medium stiff peaks. Then, gradually pour the chocolate mix into the cream while slowly folding it in with a silicone spatula. Make sure that you are not rushing this process. The folding process has to be done slowly to ensure that the airiness of the mousse is maintained as much as possible.
225 ml liquid whipping cream
Pour the mousse into cups or a serving dish, then let it set in the fridge for 2-3 hours. Once ready, top it with garnishes of your choice and serve.