Chocolate Mousse

200 g Semi Sweet Cooking Chocolate
200 g Cream
4 Tablespoon Sugar
4 Egg Whites
1/2 Teaspoon Vanilla Essence
2 1/2 Teaspoon Gelatin Powder

1. Melt chocolate and cream together.
2. Soak gelatin in 2 1/2 Tablespoon cold water and leave it for 2-5 minutes for blooming.
3. Beat Egg whites. Before beating egg whites sprinkle a pinch of salt.
4. When egg whites are enough beaten add sugar one spoon at a time.
5. After mixing sugar, add vanilla essence, it will turn into a rich foamy texture.
6. Add melted chocolate and cream mixture fold it well.
7. Place the gelatin bowl in a pan of barely simmering water to activate it. Remove it when it is completely melted and add into mixture obtained in previous step. Mix well until gelatin is completely dissolved.
8. Pour into molds, and put in refrigerator at least for 8 hours.
9. Garnish with chocolate crushed chocolate and cherry before serving.

How to use Gelatin
Both sheet and powdered gelatin should be dissolved in cold water. If hot water is used, granules of gelatin will swell on the outside too quickly, preventing the water from getting in to the center. The best way to dissolve powdered gelatin is to sprinkle it into a cup or small basin containing 2-3 tablespoons of liquid – this can be water or it can be taken from whatever liquid is used in the recipe, such as milk, fruit juice, etc (never the other way around by stirring cold water into the gelatin powder). Stir,  let it soften and swell for a minute or two (called blooming). When the gelatin has soaked up the liquid, place the bowl in a pan of barely simmering water. To activate gelatin, it must reach 140°F (60°C), the gelatinization temperature. Unless you bring the gelatin liquid to this temperature, gelatin will not set the liquid. Bring the liquid to very hot but below boiling stage. Boiling partially destroys gelatin’s setting ability.

Source of Recipe