Chocolate Mousse

Mix the water with the gelatin in a refrigerator and stir

Bring to a boil over high heat in a bain-marie

When dissolved, remove from heat and place in a medium bowl

Add the milk and cocoa powder and mix until smooth

The consistency should be like raw egg white

Refrigerate until thickened but not set

Beat the egg whites in snow and add sugar gradually

Beat for 2 minutes to achieve firm peaks

Add part of the beaten egg whites to the gelatin mixture and stir well, without beating

Then add the remaining egg whites and mix carefully again

Place the mousse in a large bowl or, if preferred, six small bowls

Refrigerate until firm.