Step 1

Melt the chocolate in a microwave-safe bowl.

Step 2

Add a small amount of cream to the chocolate (about 1/4 cup)

Step 3

this will warm up the cream and allow the chocolate to whip smoothly when adding the chocolate.

Step 4

In the bowl of a mixer or tall container with a whisk attachment on immersion blender whip the heavy cream, powdered sugar, cocoa, and dry milk together to combine it and it's slightly it's fully whipped and forms a slightly stiff peak when the beaten is lifted out.

Step 5

Slowly stir in the chocolate, if you whip it may flatten, but will thicken as chilled.

Step 6

Place the mouses into jars and refrigerate it until it sets firm and is cold.