Chocolate Mousse

Step 1: Place the water in a small bowl, sprinkle over the gelatine powder and stir.

Step 2: Set aside for 5 minutes, or until the powder swells and absorbs the water.

Step 3: Meanwhile in a medium saucepan, place the custard, chocolate and cocoa powder, stir over a low heat until chocolate dissolves. Whisk to combine.

Step 4: Add the gelatine, stir over a low heat until gelatine dissolves completely.

Step 5: Remove the pan from the heat and transfer to a large heatproof bowl, set aside for 20 minutes to cool slightly.

Step 6: Using electric beaters, whisk the eggwhites until soft peaks form, add the sugar and whisk until firm peaks form.

Step 7: Add a large spoonful of the eggwhites to the chocolate mixture and fold in until combined. Add the remaining eggwhites and fold in until just combined.

Step 8: Evenly spoon the mousse between 8 x 185ml (3/4 cup) glass serving dishes, smooth the surface.

Step 9: Place on a a tray and refrigerate for 3 - 4 hours or until set and well chilled - after making this I found it needed overnight to set as a mousse or you end up with a thick pudding.

Step 10: Dust with cocoa just before serving if using.