Steps

1. In a bowl, combine 2 tbsp water and 3g powdered gelatin and let it bloom.
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2. In another bowl, whip 100g heavy cream until stiff peaks form.
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3. Separate 10g of the whipped cream for topping and refrigerate.
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4. Finely chop 100g (2 bars) of chocolate bars, place in a microwave-safe bowl, and heat in the microwave on 600W for 1 minute 30 seconds.
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5. Stir with a whisk until the chocolate is completely melted.
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6. In a separate microwave-safe container, heat 100g milk on 600W for 1 minute 15 seconds, warming it until just before boiling.
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7. Add the bloomed gelatin to the warm milk and mix well until dissolved.
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8. Gradually add the gelatin-dissolved milk to the melted chocolate in 3 portions, mixing well after each addition.
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9. Add half of the whipped cream to the chocolate mixture and gently fold it in.
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10. Add the remaining whipped cream and mix until the entire mixture is uniform.
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11. Once all ingredients are combined, pour the mixture into 4 individual cups (heart-shaped or pudding cups).
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12. Chill in the refrigerator until firm.
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13. Dust the surface of the set mousse with cocoa powder (to taste).
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14. Place the reserved whipped cream onto the center of the mousse.
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15. Garnish with almond dices (to taste) and freeze-dried strawberries (to taste) as desired.
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16. Key Tip: For a less sweet mousse, use dark chocolate.
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17. Key Tip: If making this as a gift, preparing it a day or two before serving will result in the best flavor.
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