Chocolate Mousse Cake

Add the milk and dark chocolate in a heatproof bowl over a double boiler. Stir until melted.

Take off the heat and add the egg yolks. Mix using a spatula. The mixture will instantly thicken and become almost dough like. Set aside.

Add gelatine leaves to cold water to soak for 5 minutes. Take out and squeeze out excess water. Place in a jug with 1 cup of the cream which has been heated. Stir until gelatine is melted.

Add the hot cream to the chocolate egg mixture and stir until smooth. Set aside.

Add the egg whites to a separate large bowl. Make sure the bowl is clean. Use an electric hand mixer to whip to soft peaks. Add a third of the sugar and whip for one minute. Repeat until all the sugar is in. Once in, whisk on high speed for 2 minutes until meringue is thick and glossy.

Finally, to a separate bowl whisk the remaining cream and vanilla extract together until you reach stiff peaks.

Add the cream to the chocolate module and gently fold through until well combine. Add the meringue and fold through until well combined.

Pour the mixture into the prepared springform pan. Use a spatula to flatten out the top. Chill in the fridge for four hours or overnight.

To remove, run a knife under hot water and dry. Run it around the top of the mouse layer before loosening it from the springform pan. Carefully lift up the sides of the pan. Gently unwrap it from the acetate and slice to serve