Mousse

'1', Place the water with the gelatin in a refrigerator and stir

'2', Bring to high heat in a water bath

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

'4', Add the milk and cocoa and mix

'5', Should be left with the consistency of raw egg white

'6', '',

'7', Place in the refrigerator until thickened but not set

'8', Whip the egg whites until stiff and fold in sugar gradually

'9', Beat for 2 minutes to obtain firm peaks (see page 53)

'10', '',

'11', Fold a portion of the whipped eggs into the gelatin mixture well, without beating

'12', Add the remaining egg whites and mix carefully

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

'14', Place in the refrigerator until firm.