Pour the cold water into a small bowl.

Sprinkle the unflavoured gelatin over the cold water and let stand for 1 minute.

Add the boiling water whilst stirring until the gelatin is dissolved.

Combine the sugar, cocoa, whipping cream and vanilla in a separate bowl, stir to blend.

Beat with an electric mixer on medium speed whilst scraping the bottom of the bowl a few times until the mixture is stiff.

Then add the gelatin mixture and beat until well blended.

Spoon the chocolate mousse into dessert dishes or glasses.

For a professional presentation touch, sprinkle mousse with chocolate curls (use an apple peeler on the cadbury milk chocolate to make chocolate curls).

Lastly, place the cups of mousse in the fridge to chill for at least 1 hour before serving.