Melt chocolate in a double boiler. Add water to the gelatin powder and leave to soak in the fridge for 10 minutes.
Put heavy cream in a bowl set in ice-cold water, and whisk until firm peaks form.
Combine milk and sugar into a small saucepan and heat. Stop the heat just before it boils. Pour in the dissolved gelatin and mix everything together with a spatula.
Add melted chocolate little by little, mixing with a whisk with each addition. When it's all blended well, strain the mixture.
Chill until cooled and then stir in the kirsch.
Add 1/3 of the heavy cream and whisk well.
Add the remaining cream and mix. Mind you don't break the foamy texture.
Pour into cups and chill in the fridge until hardened. Whip the to be used as decoration and pipe it on the mousse.
Story Behind this Recipe
I've been thinking of recipes using cocoa recently, but cocoa has a sandy texture, so I came up with this. ０ Take a look at my blog (it is in Japanese but it has big photos) <A HREF="http://marimocafe.exblog.jp/16073528/">http://marimocafe.exblog.jp/16073528/</A>
You'll get a smoother texture if you whisk the cream in a bowl sitting in ice-cold water. Whisk to a loose consistency in step 2, and whisk again in step 6. It's best when the shine is about to disappear and it has a fluffy texture.