To make the mousse
Place the gelatine into cold water to allow to bloom, set aside for later.
Place the chocolate into a heat proof mixing bowl and place above a pan of gently simmering water to melt. When melted remove the chocolate from the heat and place to one side.
In a small pan gently heat the milk to 75°c. Gently squeeze the water out of the gelatine and air into the warmed milk.
Now pour half the milk into the chocolate and stir well to incorporate. Repeat adding the remaining milk and stir well until fully incorporated. Place to one side to allow to cool to 35-40°c.
Whip the cream to soft peaks and fold one third of the cream in to the cooled chocolate mix. Next add one more third, gently incorporating to the mix and finally add the remainder of the cream.
Divide the mousse into 4-6 glasses and place in fridge to set.
To make the chocolate crumble
Pre-heat the oven to 160°c.
In a bowl combine the sugar, flour, cocoa powder, salt and mix well.
Melt the buttered pour over the flour mix.
Using a wooden spoon mix to disperse the butter and mix and break down the large chunks of crumble.
Transfer onto a baking sheet lined with greaseproof baking paper.
Spread into a thin even layer and using your fingers break down any larger chunks.
Bake in a pre-heated oven at 160°c for 12 minutes, turning the tray after 6 minutes. Check the crumble is starting to dry out and harden, depending on your oven it might require an extra 2 minutes in the oven.
Remove the tray from the oven and allow the crumble mix to fully cool. Transfer to an airtight container.
To make the espresso cream
In a bowl combine the whipping cream, sugar and cooled espresso.
Whisk until the texture starts to thicken but is still pourable.
To serve
Pour a thin layer over the set chocolate mousse, sprinkle with chocolate crumble and serve.
