• Bring the whole milk to a boil on the stove. While it is coming to a boil, chop up the dark chocolate and place in a small-medium mixing bowl. (chop or break up into thumb-size pieces so it will melt easily.
• While the milk is coming to a boil, in a very small ramekin, mix the gelatin powder or sheets with the cold water and quickly mix. It will become almost like glue or loose chalk. That is okay. Add the gelatin mixture into the milk upon removing from the stove once it has boiled. Whisk until incorporated with the milk.
• Immediately pour the milk and gelatin mixture over the chocolate in the small-medium mixing bowl. Don't touch it. Let it just sit and begin to melt the chocolate for about 30 seconds to 1 minute.
• Whisk in the sparkling wine until combined with the chocolate. You do not need to add champagne to enjoy this delicious chocolate mousse recipe, so this step is optional.
• Once the minute has passed, whisk to combine until a smooth ganache is created (no more chocolate chunks - you can always place the mixing bowl over a small sauce pan filled with about 1-2 inches of water and bring the water to a simmer - a double boiler effect - place the mixing bowl on top of the simmering water to warm up the mixture just enough to melt the resisting chocolate).
• Set aside the ganache (keep on the counter, do not place in the refrigerator yet).
• In a separate medium size mixing bowl, using a whisk or hand mixer, mix the heavy whipping cream - 3/4 cup - until soft peaks form - about 3-5 minutes.
• Gradually fold the whipped cream into the ganache until all incorporated.
• Select your preferred serving dishes. I chose a champagne coup to signify the special ingredient that is in the mousse.
• Pour the mousse into your dishes, filling nearly to the top, but not entirely as you will be topping with Chantilly cream to serve.
• Place in the refrigerator (or freezer) for 45 minutes (or 30 minutes if you want it less firm, and slightly smooth).

Chantilly Cream

• While the mousse is chilling, making the Chantilly cream. Add the heavy whipping cream to the same medium mixing bowl you used previously, add the sugar. Whisk for about 4-5 minutes until soft peaks form. Add the vanilla and whisk for about 30 seconds.

To Serve

• Remove the mousse from the fridge and place your desired amount of Chantilly cream on top. Add chocolate shavings by using a fork or a chocolate shaving tool, running against the remaining chocolate bar while holding above the Chantilly cream you have placed on top of the mousse. Then serve!
• Keep extra servings in your fridge until ready to enjoy.