Chocolate Mousse

Directions

1. 1
   Place the water in a small bowl, sprinkle over the gelatine powder and stir.
2. 2
   Set aside for 5 minutes, or until the powder swells and absorbs the water.
3. 3
   Meanwhile in a medium saucepan, place the custard, chocolate and cocoa powder, stir over a low heat until chocolate dissolves.
4. 4
   Whisk to combine.
5. 5
   Add the gelatine, stir over a low heat until gelatine dissolves completely.
6. 6
   Remove the pan from the heat and transfer to a large heatproof bowl, set aside for 20 minutes to cool slightly.
7. 7
   Using electric beaters, whisk the eggwhites until soft peaks form, add the sugar and whisk until firm peaks form.
8. 8
   Add a large spoonful of the eggwhites to the chocolate mixture and fold in until combined.
9. 9
   Add the remaining eggwhites and fold in until just combined.
10. 10
    Evenly spoon the mousse between 8 x 185ml (3/4 cup) glass serving dishes, smooth the surface.
11. 11
    Place on a a tray and refrigerate for 3 - 4 hours or until set and well chilled - after making this I found it needed overnight to set as a mousse or you end up with a thick pudding.
12. 12
    Dust with cocoa just before serving if using.