Quick Chocolate Mousse

The gelatin should be completely covered with water so it swells evenly.

Let the water only gently simmer and make sure no water or steam gets into the chocolate.

Using well-chilled cream and a cold bowl helps the cream become stable faster.

The mixture is ready when it has become noticeably lighter and creamy-thick.

The chocolate should be warm enough to dissolve the gelatin, but not so hot that it separates.

To avoid lumps, let the chocolate stream in slowly and keep stirring constantly.

Use a spatula and fold only until there are no visible streaks of cream left.

Place the film directly on the surface if possible to prevent a skin forming.

For clean portions, let the mousse cool thoroughly before serving.

Berries or orange segments pair particularly well with dark chocolate.