• 2 tsps gelatine
• ⅓ cup full cream milk
• 60g dark chocolate, chopped
• 1 tblsp cocoa powder
• 1 tblsp icing sugar
• 375ml can evaporated milk
Sprinkle gelatine over 2 tblsps water in a small jug. Stand jug in a small saucepan of simmering water. Stir until gelatine is dissolved. Remove.
Place milk, chocolate and combined sifted cocoa and icing sugar in a small saucepan. Stir over medium heat until smooth. Remove from heat. Stir in warm gelatine mixture.
Transfer chocolate mixture to a large bowl. Stir in evaporated milk. Refrigerate, covered, for about 1 hour and 30 minutes, or until mixture starts to set around the edge of bowl.
Beat mixture with an electric mixer until thick and creamy. Divide evenly among four serving glasses (1½-cup capacity). Refrigerate, covered, for several hours or until set.
Just before serving, decorate mousse with white chocolate curls and sifted cocoa if desired.