MOUSSE CAKE

Whisk the cocoa powder with 60 ml of water until smooth.

Heat the milk over medium heat and dissolve the cocoa paste.

Bloom the gelatin in 80 ml of warm water.

Add the gelatin, sugar, cream, condensed milk, and chopped chocolate to the cocoa milk.

Place a bowl of the mixture over ice and whisk until slightly cooled.

Pour the mixture into a baking pan lined with parchment paper and let sit overnight.

Sprinkle with cocoa powder before slicing.