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Optional: Brandy, pitted cherries, chocolate wafer cookies

Procedure

The first step in making the Mousse is a process called "blooming" the gelatin.

Add one packet of gelatin to a small bowl and add 2 tablespoons of warm water to that and whisk to combine. Optionally, you can use 2 tablespoons of brandy instead of water if you want that flavor in the mousse.

Bring one cup of milk to a simmer on the stove top. As it comes to a simmer, carefully add the gelatin to the milk and whisk it in along with 12 ounces of good semi-sweet chocolate chips.

Let it sit for a couple of minutes to soften up and then use your whisk to smooth it out. Allow it to continue to sit for another 15 to 20 minutes until it reaches room temperature.

As it nears room temperature, use an electric mixer to whip 3 cups of heavy cream.

Do not add any sugar to the cream. When the heavy cream is done it will be nice and stiff.

Once it looks and feels right, carefully fold the chocolate into the cream with a rubber spatula, being careful not to over-mix it.

Add all of that to a large container, cover it with a sheet of plastic wrap and put it in the fridge to set.

Let the mousse set up for at least 1 to 2 hours and then scoop it right on top of some sliced pitted cherries and finish with thin chocolate wafer cookies.