HFG chocolate mousse

Instructions

1 Place 1/3 cup evaporated milk in the fridge to chill well.

2 In a small bowl or jug, dissolve gelatine in boiling water. Add coffee powder and stir until combined.

3 In a medium-sized bowl, combine remaining 1/3 cup evapo­rated milk with sifted cocoa and sugar; stir well to ensure there are no lumps. Break chocolate into small even-sized squares and add to the bowl. Microwave on medium-high for a few minutes until chocolate has melted; stir until smooth. Add gelatine mixture and stir well. Cool at room temperature for about 15 minutes.

4 Remove chilled evapo­rated milk from fridge and beat until thick peaks stand up by themselves. Fold into cooled chocolate mixture and then divide into six glass dishes or ramekins. Leave in fridge until completely cold and set before serving.