Bring the cream and milk to a boil. Mix in the egg yolks and the sugar using a whisk. Temper the hot liquid into the egg mixture and cook it until the mixture reaches 185°F or until it coats the back of the spoon.

Bloom the gelatin by sprinkling over the cold water and letting set for at least 3 minutes.

Use the previously made custard (if cooled, re-heat). Add the bloomed gelatin into the hot custard and stir until mixed.

In a microwave-safe bowl melt the Valrhona Baking Chocolate CARAMELIA 36% in 30 seconds intervals until the chocolate is 105°F.

To create an emulsion pour ⅓ of the hot custard over the melted Valrhona Baking Chocolate CARAMELIA 36%; using a whisk, mix to obtain an elastic and shiny texture, then add ⅓ more of the hot custard and continue to mix rapidly to emulsify again. Finish with the remaining ⅔ of the hot custard, making sure to completely incorporate all of the custard. Whip the cream to soft peaks and gently fold into the chocolate mixture in 2 additions, taking care not to over mix.

Gently pour or pipe mousse into chilled 4 to 6oz glasses and refrigerate for at least 4 hours to set.