Chocolate mousse with mirror glaze

1. Let the gelatin swell in 20 ml of water.
2. Heat the chocolate and cream in the second container until the chocolate melts.
3. Stir the swollen gelatin into the hot chocolate.
4. Whip the whipped cream in 150 ml of milk.
5. Pour chocolate and gelatin into stiff whipped cream and mix thoroughly.
6. Pour into a silicone mold up to 2/3 of the height. We can put a small spoonful of jam, a whole strawberry, fruit in jelly, etc. in the middle.
7. Finish the top with a large round sponge cake.
8. Put it in the freezer to freeze well, ie for about 4-5 hours.
9. Mix the stiffener in water. Heat the chocolate and cream until the chocolate melts. Immediately pour the prepared hardener. Mix and strain through a sieve.
10. Take the well-frozen foam out of the mold, put it on a wire rack and cover it with the prepared chilled mirror glaze. Decorate the bottom edges with grated chocolate.

A good tip:
If the mirror glaze hardens too much before pouring, we melt it by heating it again.