Chef Akshay's Chocolate Mousse
4g gelatin leaf
4 tbsp sugar
250g 62% dark chocolate, broken into pieces
400ml whipping cream
10g liquid glucose (optional)
Soak gelatin in a bowl of ice cold water and allow it to bloom.
Bring milk to a boil in a heavy-bottomed saucepan, mix in sugar and pour it over the chocolate. Mix it well to make a smooth mixture.
Drain the excess water from the bloomed gelatin and add it to the chocolate mixture.
In another bowl, whip cream to a smooth consistency. Then gently fold it into the chocolate mixture.
Pour the folded mousse into ramekins and let it set in the refrigerator for 2 hours. Garnish with chocolate shavings or fresh berries and serve cold.
Recipe from Chef Akshay Batra, Sofitel The Palm, Dubai