The ideal serving temperature for this mousse is 40-42°F (4-6°C).
Heat the milk and add the rehydrated gelatin.
Gradually pour the hot milk over the partially melted chocolate, taking care to form a smooth emulsion.
Immediately mix using an electric mixer to make a perfect emulsion.
Check the temperature – It should be 80-85°F (26-29°C) for white and blond-colored chocolates, 90-95°F (31-34°C) for milk chocolates and 100-110°F (39-42°C) for dark chocolates. Pour the chocolate onto the airy whipped cream.
Pour out immediately. Freeze.