Belgian Chocolates

Making a firm mousse; can someone explain this receipe to me?

1) To make the chocolate-ginger mousse, start with heating the milk with the finely grated ginger. Add the confectioner’s sugar and mix well. Keep warm.
2) Soak the gelatin in cold water for a few min and squeeze out the excess water. Add it to the milk and mix to dissolve.
Melt the chocolate using a double boiler.
3) Pour the hot flavored milk into the chocolate, in 2 to 3 times, mixing well at each time.
4) Whip the cold heavy cream firm. Fold it gently into the chocolate batter.
5) Pour this mousse on top of the raspberries in each mold. Place in the fridge for 1 to 2 hours, or until the mousses are set.

Ok, as for the gelatin? never heard of that one either. You get the gelatin to a pouring consistancy and add it to what you are making, you don't wring anything out. It sets your mousse.(Follow the plain gelatin directions on the box to the letter for best results). The rest of the directions, you are just adding the milk mixture in thirds.
Let this chill a bit before mixing in your whipped cream. It will allow the cream to stay inflated, keep the mousse light. Never add hot anything into whipped cream, unless you want a sauce, not something light, fluffy for a dessert.

Chocolate Mousse

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Belgian Chocolates

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