Ingredients

• 3 tbsp - cocoa powder
• 2 tbsp - corn flour
• 8 tbsp - sugar
• 4 cups - milk
• 1.5 cups - cream
• 2 tbsp - sweetened whipped cream (chilled)
• 3 tsp - gelatine
• 6 - cherries (glaced, blanched, canned, fresh, any)

How to Make Italian-style Chocolate Mousse

• Put 3 tbsp of water in a small saucepan. Sprinkle gelatine over it. Do not stir. Keep aside.
• Mix cocoa and corn flour in 1/2 cup of milk.
• Boil the remaining milk with sugar for 5 minutes.
• Add cocoa paste gradually, stirring continuously.
• Cool for 3 to 4 minutes. Cool a little.
• Warm the soaked gelatine over very low flame and keep stirring. Do not boil.
• Mix into the milk and stir. Chill till thick, but not set.
• Beat it with a hand beater till smooth. Gently mix in cream.
• Pour in individual mousse cups. Set in freezer.
• Once set, transfer to the fridge compartment.
• 15 minutes prior to serving, ice a swirl of whipped cream on each with an icing gun.
• Sprinkle a pinch of cocoa powder. Top with a cherry.
• Transfer to freezer.