Peppermint Mousse

Found this recipe in the You Magazine. Always a nice dessert for guests over the weekend for the chocolate freak!

250 ml milk
2 egg yolks
80 ml caster sugar
100 g dark chocolate
250 ml cream
1 Peppermint Crisp bar, grated
15 ml gelatin, sponged in 45 ml water

Heat the milk in a saucepan to just below boiling point.
Whisk together the egg yolks and caster sugar. Add a little of the hot milk then add everything to the remaining milk in the saucepan.
Heat while stirring continuously until the mixture thickens. Remove from the heat and add the chocolate. Stir until melted, cover with clingfilm and leave to cool.
Whip the cream until stiff and fold in the chocolate custard and grated Peppermint Crisp.
Microwave the sponged gelatin for a few seconds until just melted. Fold into the chocolate mixture, spoon into glasses and chill until set. Serve with extra whipped cream and Peppermint Crisp.