Chocolate Mousse Cakes

• 1 tsp gelatin
• 2 tbsp just-boiled water
• 3 oz dark chocolate, chopped
• 2 large eggs, separated
• 2/3 cup cream
• 2 (16 oz) pound cakes, trimmed, sliced 1/2 inch lengthwise
• None None Ganache
• 1/3 cup cream
• 7 oz milk chocolate, broken

1. Line sides of 6 (1 cup) capacity flat-sided baking molds with parchment paper rounds.
2. In a small bowl, whisk gelatin briskly into just-boiled water using a fork until dissolved. Allow to cool slightly. Place chocolate in a heatproof bowl over a saucepan of gently simmering water until melted. Remove from heat. Whisk in yolks with gelatin mixture. Cool slightly.
3. In a large bowl, whip cream until soft peaks form. Gently fold cream into chocolate mixture. In a clean, dry bowl, beat egg whites until soft peaks form. Lightly fold egg whites into chocolate mixture until well combined.
4. Using a pastry cutter the diameter of the mold, cut 6 rounds from each cake to fit. Line base of molds with plain cake rounds.
5. Pour mousse evenly between bases. Chill 2 hours until almost set. Top with remaining chocolate cake rounds, pressing down gently. Chill overnight.
6. To make ganache, heat cream in a small saucepan until almost boiling. Add chocolate, stirring, until melted.
7. Remove cakes from molds and discard baking paper. Spread tops with ganache before serving.

gelatin, just, chocolate, eggs, cream, cakes, ganache, cream, milk chocolate

Taken from recipes-plus.com/api/v2.0/recipes/28652 (may not work)