If necessary, add rehydrated gelatin to the warm, strained Crème Anglaise.
Slowly pour the warm mixture over the partially melted chocolate to make an emulsion using a spatula.
Immediately mix using an immersion blender to make a perfect emulsion.
Before you add it to the airy whipped cream, check your chocolate’s temperature: 40-43°C (105-110°F) for white and blond-colored chocolates, 43-46°C (110-115°F) for milk chocolates and 47-50°C (115-120°F) for dark chocolates. Use immediately.
Leave to set in the refrigerator.