Double Chocolate Mousse

· 7oz of dark semi sweetened chocolate (crushed)

· 1 teaspoon gelatin powder

· 2 cup fresh cream (whipping)

· 1cup milk

· 12ounces fresh white chocolate (crushed)

· 1 teaspoon gelatin powder

· 1 cup milk

· Keep a bowl rested on a pot containing hot water.  Add crushed chocolate in the bowl and start melting.  Keep stirring regularly. 

· Stir in 1 teaspoon of gelatin powder and let it set gently for a minute or two.

· Start heating 1 cup of milk; don’t boil it just on a low flame.  Pour the milk into the chocolate mixture and keep stirring continuously.  Let the mixture cool bringing it to regular temperature.

· Quickly whip up the fresh cream, and transfer it into the mixture (chocolate).  Mix well

· Pour the mousse in a 9 inch plastic wrapped pan (square) Refrigerate for 2 hours.

· For white creamy chocolate mousse, all you need to do is follow the same procedure like the semi sweetened chocolate mousse.  

· Melt the creamy chocolate, mix gelatin into the chocolate, warm the milk and pour it into the chocolate mixture (keep stirring)

· Allow it to cool to regular temperature, add fresh cream (whipped) and transfer it to the chocolate mixture.  Mix well

· Gently pour it on to the semi sweetened chocolate mousse.  Refrigerate for 1 ½ hours. While serving gently peel the plastic off.  Slice the double mousse with a hot but dry knife to serve.