Combine the dairy free cream, water and glucose in a saucepan and bring to just under the boiling point. Remove from the heat and mix in the cocoa powder and the chocolate.

Whisk to create a smooth mixture. A stick blender would work really well also. Place mixture into a mixing bowl. Cover with clingfilm directly on the surface and refrigerate for 5 hours or overnight.

To serve, whip the mousse to soft peaks as you would whip cream. Half fill serving glasses and crumble a chocolate cookie and create a layer, then top with mousse. Decorate with chocolate garnish or shavings.

Maitre Tip: This also works well with milk chocolate and thickened cream.