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INGREDIENTS

• 3 cups heavy cream
• 12 ounces bittersweet or semisweet chocolate chips
• 1 tbs. Unflavored gelatine
• 1 cup milk
• 2 tbs brandy or bourbon

PROCEDURE

First, add the 1 tbs. of gelatine to a small cup or bowl and add 2 tbs. of brandy to that. Next, add the 12 ounces of chocolate chips to a medium mixing bowl, and also use a small put on the stove top to heat the 1 cup of milk until it just starts to simmer.

Then, just as the milk starts to simmer, turn the heat down a bit and add the gelatine and brandy. Use a whisk to completely incorporate that, and then pour the hot milk over the top of the chocolate chips.

After a minute, whisk that up and then let that mixture cool down to room temperature. You could even pop it into the fridge to help move it along. And while that's happening, use an electric mixer to whip 3 cups of heavy cream until it is nice and stiff, but don't go too far because it can actually turn into butter.

Once the chocolate has cooled down, add it to the bowl with the whipped cream and then very gently fold those two things together so that the chocolate is completely incorporated.

Now you can fill wine glasses with the mousse and serve it like that, or you could add it to a plastic wrap-lined 9 by 5 inch loaf pan, then cover it with another layer of plastic wrap and put it in the fridge to set up for a few hours.