Dissolve gelatin inside the cold water and set aside.

In a saucepan, heat cream and milk until bubbles form at edges.

While milk and cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/3 of the hot liquid mixture into egg yolks, whisking constantly. Gradually add the egg yolk mixture back into the remaining milk mixture, whisking constantly. Continue to cook, stirring constantly until the mixture coats the back of a spoon.

Add your gelatin when melted then add your chocolate chopped in small pieces and hand whisk until smooth. Cool down your chocolate creme and glaze to 35 degrees Celsius or 95 degrees Fahrenheit.

While the creme anglaise is cooling, whip your two cups of heavy whipping cream until soft. Whip slowly with kitchen aide mixer, not fast to get air bubbles incorporated into cream.

With a rubber spatula, gently fold together. Start with 25% whip to chocolate and whisk together. Then fold in remaining.