For the moussee

Melt the chocolate in a bain marie. Bring the milk to a boil and gently stir into the melted chocolate. Drain the gelatin, add it to the chocolate-milk mixture, and stir well until the gelatin melts. Combine the sugar and water in a pot and boil to 120⁰C. Meanwhile, whip the yolks on high speed with the whip attachment until light in color. Pour the sugar syrup into the yolks as they are whipping and whip until cool. Fold yolk –sugar mixture into the chocolate mixture. Gently fold in the reserved whipped cream. Pour the mousse into a serving dish of your choice and refrigerate until completely set.