- Step 1
Place the gelatine in a bowl and cover with cold water. Set aside for 5 minutes to soften. Place the milk and mint in a small saucepan over medium heat. Bring just to the boil. Remove from heat and stand for 2 minutes to infuse. Strain into a bowl. Discard mint. Squeeze excess water from the gelatine. Whisk into the warm milk mixture. Whisk in the cacao until dissolved. Cool for 12 minutes.
- Step 2
Meanwhile, use electric beaters to beat the egg whites until soft peaks form. Gradually add the sugar, beating well after each addition, until dissolved. With the mixer on low, add egg yolks, 1 at a time, beating well after each addition. Beat in cooled chocolate mixture, in a slow steady stream, until just combined. Spoon among 4 glasses. Place in the fridge for 2 hours or until set. Top with pomegranate molasses, if using, then pomegranate seeds, pine nuts and baby mint.
With a twist: Hazelnut and raspberry is also a great flavour combo with the mousse. Replace the mint sprigs in Step 1 with 1 tbs hazelnut liqueur. Top with raspberries and roasted hazelnuts.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.