Chocolate Mousse

White Chocolate Mousse
Serves 6


 1.5 Sheets gelatin (bloom in ice water for 5 minutes before using) 100 ml milk 1/4 tsp. vanilla 300 ml heavy cream whipped to medium peaks200 g white chocolatePinch of salt Note: Other flavorings can bee added lemon (zest), lime (zest), thyme, rosemary, lavender, tea any combination of these or anything else you like. Steep in milk for 10-30 minutes depending on the ingredient and how strong or mild you would like the flavor to be. Some ingredients flavors become muted if left to long in the milk it may take some experimenting to figure out what you like best.
  
Procedure:
 1.  Heat the milk to just a simmer squeeze out the excess water from the gelatin and add to milk. Add vanilla, and salt. If adding other flavoring at this point let steep. Return milk to heat and whisk in chocolate until smooth. Strain and cool to room temperature.
 2.  Whip the cream to medium peaks, Pour cooled milk mixture into a large bowl, gently fold in 1/3 the whipped cream at a time until all cream has been added.
 3.  Pour into large container or lightly oiled molds for individual servings. Cover with plastic wrap and let set up in fridge for 4 hours before serving.