This is one my best recipes and it has taken me quite a few tries to get it right. This is not a mousse but a firm cake, which is creamy and much more enjoyable than a mousse. It’s very easy to make and does not involve any cooking. You can feel the chocolate in every bite and then thank me for this recipe.
Make custard with approximately 500 ml of milk as per directions given by the manufacturer. Do not let the custard get too hard. What I usually do is heat the milk and as soon as it boils I add the custard powder which is usually diluted in a little milk. This avoids lumps from forming. Shut down the flame as soon as you mix the custard into the milk. Keep aside.
Chocolate (broken into pieces) 400 gms
Melt Chocolate in double boiler (place the broken pieces if chocolate in a glass dish which is to be placed over a utensil of boiling water which melts the chocolate) as the chocolate is melting prepare the rest of the ingredients.
Whipping Cream 1 ltr
Prior to whipping; the cream and equipment for whipping should be chilled in refrigerator. Whip cream (in different batches if required). Once whipped keep chilled in refrigerator.
Gelatin 2 to 3 Tbsp
Do this last. Mix with as little water as possible and put it on the fire. As soon as the gelatin is dissolved remove from fire.
Mix chocolate and custard mixture then add gelatin and mix well. Add whipped cream and (before pouring make sure you have mixed the ingredients well as sometimes the bottom of your dish has some chocolate or custard left) POUR into well oiled moulds. Chill for 4 to 5 hours or overnight. Serve Chilled.
To remove cake from the moulds always heat the sides with a burner or just leave it out for a couple of hours and tap the dish lightly so that your cake comes out smoothly.