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Dark milk chocolate mousse
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Faceted square mousses, each measuring 2¼ inches on each side by 1½ inches tall, each serving weighing approximately 2½ ounces
The Dessert Architect
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Chop the milk chocolate into small pieces and place into a heat-proof bowl.
In a small heavy saucepan, bring the cream to the boil.
Remove from the heat and pour the hot cream over the chocolate, stirring, without aerating, to melt into a smooth ganache.
Place the gelatin in a bowl large enough to submerge the sheets in cold water.