Spread out the bread cubes on a baking tray and
Put the bread and caraway seeds (if using) into a large saucepan, cover with 250 ml (1 cup) of water and leave to soak for 20 minutes, then add the sugar and bring to the boil, stirring often so it doesn’t burn.
Mix the semolina with the apple juice until you have a smooth paste, then add to the pan. Bring to a simmer and stir constantly for about 10 minutes or until it has thickened to the consistency of thick porridge.
Break the chocolate into chunks, add to the pan and stir until melted. Tip the contents of the pan into a food processor and blend until very smooth — this could take up to 10 minutes. Scrape the mixture into a bowl and leave to cool slightly.
Using a large metal spoon, gently fold in most of the whipped cream, saving some for serving, then chill the mousse in the fridge for about half an hour or until set.
Serve with the remaining whipped cream and some shavings of chocolate.