Good enough to impress any crowd, this can be made ahead and whipped out of the fridge an hour before serving
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Sprinkle powdered gelatine over 2-3 tbsp liquid in a small pan until it swells, then gently warm to melt completely. If you’re adding the gelatine into hot ingredients, you can skip the melting stage, but be careful not to let the gelatine boil as it affects how well your mousse will set.
Soak the gelatine leaves in cold water for 4-5 mins, remove, squeeze out the excess water, then gently melt in liquid in a small pan.
One sheet of leaf gelatine is the same as 1 tsp of powdered gelatine, and you usually need 4 leaves or 4 tsps to set 570ml of liquid. Both types achieve the same end result, but they need to be prepared in different ways.
How to make your chocolate swirls
The easiest way is with a swivel vegetable peeler. Break your chocolate into chunks, let it warm to room temperature (or put in the microwave for 10 seconds), then peel off curls with the peeler. For more extravagant curls, melt the chocolate, then spread in thin layers over a flat surface such as an upturned baking tray or slab of marble. When the chocolate looks set, but is still slightly soft, hold a long knife at a 45-degree angle to the chocolate, then pull towards you to curl.