Whip half of your heavy cream (500 ml) untill it has a thickness of yoghurt and set aside in the fridge and soak the gelatine sheets in cold water.

Pour the other half in a pan and heat it up untill it has reached the boiling point and bubbles and steam start to form.

Put the chocolate of choice in the heated cream and stir it with a whisk untill the chocolate it fully disolved.

After the chocolate is disolved put in the gelatine sheets and stir it in with a spatulata or spoon and set aside and let it cool down untill you can put your finger in it untill its slightly cold and doesn't hurt at all.

Mix the cream and chocolate mixture with the whisked cream with a spatula and fold it in without beating out too much air.

Pour it in cups and let it set in the fridge untill it is firm. (I used half a recipe on the picture in smaller cups)

Optional: You can leave the mousse in a big bowl and let it set, then beat all air out of it and put it in cups so you get a think chocolate crème.

Enjoy :)!