Mousse (Chocolate mousse with milk whipped cream) | Yuu Sweets researcher's recipe transcription

Prepare two containers and fill each with 1 tablespoon of water (not listed).
Add gelatin in 2g and 3g portions and let it soak.

Put 50g of milk in a heat-resistant bowl and heat it.
Add 3 g of gelatin from step 1 and mix to dissolve.
Add all the rest of the milk and mix, then chill in the freezer for about 20 to 30 minutes to harden.

Beat with a hand mixer for 2-3 minutes while adding air.
Put it back in the freezer and chill for 5 minutes to harden.
Repeat the above 3-4 times.
Once the whipped cream is ready, put it in the refrigerator.

Turn the milk carton sideways and cut off 1/4 from the top.
Make 2cm cuts in two places on the side facing the spout.
Fold the cut bottom surface at a right angle, and fold the side surfaces inward and outward.
Use the cut part as a lid.

Beat the top of the chocolate bar on the silver paper with a noodle stick to break it up, put it in a heat-resistant bowl, add 2g of gelatin from step 1, and mix.
Heat in a 500W microwave for 1 to 1 minute and 30 seconds to melt.
Add 1/3 of the milk whipped cream from step 3 and mix thoroughly.
Add the remaining milk whipped cream, mix, put into a mold, cover, and chill in the refrigerator to harden.

Remove from the mold and place on a plate.