The calculation in the recipe is for two desserts 470ml (15.90 fl oz) in volume.
The principle of making two mousses is the same:
- soak the gelatine in ice water until soft;
- bring the milk to a boil,;
- combine the milk with chocolate, and add the gelatin;
- cool slightly;
- combine the mix with the cream, pre-whipped to medium peaks;
- fill the glasses (molds), and let the dessert stabilize in the fridge for 4-6 hours.