Chocolate Mousse

• ½ package (100 g) 70% cocoa dark chocolate, finely chopped
• ½ package (100 g) milk chocolate, finely chopped
• 1 teaspoon (3g) gelatin powder
• 2 tablespoons tap water
• ¾ cup (200 ml) heavy cream (35% fat)
• 1 tablespoon (10ml) orange liqueur or cognac
• ½ cup (125ml) heavy cream (35% fat), whipped to soft peaks

For Serving

• Grated chocolate
• Flakes of sea salt
• Fresh forest fruits

1. In a small bowl, add the water and sprinkle the gelatin powder over it. Stir and set aside. Melt the chocolates in a double boiler (bain-marie): Place the dark and milk chocolate in a glass bowl. Set this bowl over a small saucepan with simmering water. Be careful that the bottom of the bowl does not touch the water. Once melted, remove from the heat.
2. In a small saucepan, heat the 200ml of heavy cream until it starts to steam (do not let it boil). Add the gelatin, which will have turned into a jelly-like consistency, and stir. Slowly pour the hot cream over the melted chocolates, stirring with a soft whisk until you have a smooth, glossy mixture. Add the liqueur and stir. Let the ganache cool down and cover it with plastic wrap, ensuring the wrap touches the surface of the mixture to prevent a skin from forming.
3. Refrigerate for 6–8 hours (or overnight), until set. Take it out of the fridge and beat it in a mixer for 1–2 minutes until it becomes fluffy and lighter in color. Gently fold in the whipped heavy cream using a spatula. Divide into glasses or bowls and serve with grated chocolate, flakes of sea salt, and forest fruits.