How to make
The chocolate is melted in a water bath until completely smooth. Leave it to cool slightly. The cream must have been in the refrigerator for at least 4 hours beforehand and must be well chilled.
It is then mixed with vanilla. Beat very well with a mixer until a foam is obtained, but do not overdo it so that it does not lump up.
The cream is then added to the chocolate in parts, by stirring constantly.
The gelatin is soaked in 1/2 cup of water until it turns into jelly and is melted in the microwave for a few seconds, without boiling, just enough to liquefy it.
When the gelatin has cooled slightly, pour it into the mixture while stirring constantly. The finished chocolate mousse is distributed in glasses or suitable bowls.
Sprinkle the grated chocolate over the white chocolate mousse and refrigerate.
