Chocolate & Coffee Mousse

Take two microwave safe bowls. Add 1.5 tsp Gelatin and 1/4 cup water in first bowl. Stir and allow it to rest for 4-5 mins till gelatin blooms up.

Add 1 tsp gelatin in another bowl along with 1/4 cup minus 1 tsp water. Stir and let it rest till gelatin blooms.

Take out the left over ganache from fridge, scarp it with a spoon and collect in the center of the bowl. Heat a pan and add 1 cup of heavy cream and wait till bubbles appear.

Turn off the heat and pour in the hot cream all over the left over ganache. Let it rest for 3-4 mins. Whisk the cream and ganache till its flowing and lump free. Set aside.

Take the first gelatin bowl and microwave it for 30 seconds on high till the bloomed gelatin dissolves back again.Add the cool gelatin mix to ganache

Pour mix in serving bowls or glass till 3/4 th of the glass. Repeat for other bowl of gelatin by microwaving and cooling till room temperature.

Meanwhile heat a pan and add 1 cup of heavy cream . Wait till bubbles appear and turn off the heat. Add gelatin to the heavy cream along with 1 tsp coffee powder and vanilla extract.

Whisk for 2-3 mins till everything incorporates well. Take out the set chocolate mousse and pour the cream mix over till the rim of the glass or bowl.

Set the cream in refrigerator for 45-50 mins. Garnish with some strawberry slices, cadbury nutties and dust some coffee powder on it. Serve chilled!