How to make
Beat the mascarpone, sugar and champagne until a smooth cream is obtained. Soak the gelatin in cold water for 5-10 minutes until it swells.
Melt the white chocolate in a water bath.
Heat 60 ml of cream on a moderate heat. Remove it from the heat and add the soaked gelatin. Stir until it melts.
Add the cream with the gelatin to the chocolate. Blend until smooth. Leave it to cool to room temperature, but it should not set.
Add the flavored mascarpone in parts to the chocolate mixture. Blend until a smooth and glossy cream is obtained.
Beat the remaining 4/5 cup (200 ml) of cream to soft peaks and gradually add to the chocolate cream, by mixing with a silicone spatula or a wooden one.
Pour the mousse into suitable glasses. Refrigerate for over 2 hours to set.
To make chocolate curls, the chocolate is heated and a vegetable peeler is used to form the curls.
The mousse is served, sprinkled with curls and small fruits. A fresh mint leaf is added as an extra.
