Milk chocolate mousse

Ingredients:
500 grams (18 oz) heavy whipping cream
170 grams (6 oz) milk chocolate, chopped
2 table spoons cold water
1 tea spoon (10 grams) gelatin
2 egg yolks
2 table spoons granulated white sugar
150 ml milk
1 tea spoon pure vanilla extract

In a large bowl whip the heavy whipping cream until stiff peaks form. Cover with plastic wrap and store in the fridge until needed.
Place the cold water in a small bowl and sprinkle with the gelatin. Let it stand for a few minutes.
In the meantime, using a fork beat the egg yolks and sugar.
In a small saucepan heat up the milk over medium heat until it simmers.
Gently pour the hot milk over the egg yolks as you whisk constantly. Pour the milk-egg yolk mixture back to the saucepan and stir constantly over medium heat until the mixture thickens (2-3 minutes). I would recommend to use a non stick saucepan.

Add the small bowl of gelatin over a small pot of simmering water and let is dissolve, until it becomes a translucent mixture.
Then, add to the hot milk-egg yolk mixture and mix well.
Place the chocolate in a large bowl. Pour the hot milk mixture over the chocolate and stir until the chocolate melts. Let it cool to room temperature.
Once the chocolate is cool, gently fold the whipping cream to the chocolate mixture and mix with rubber spatula until well combined.
Spoon the mousse in your serving glasses. Place in the fridge for a few hours until it firms up.
Garnish with fresh fruits, grated chocolate, nuts or whipping cream.
Serve cooled.