Mix up the gelatin powder with 5 tablespoons of cream.
Pour the mixture into the rest of the cream, use Panasonic IH Cooker KY-E227D, select ‘Heating level 5’ to make the mixture warm enough. (no need to boiling it)
Add the black chocolate chips into the cream mixture, stand for 5 minutes, then mix with the Bailey evenly.
Put the chocolate cookies into the Panasonic Food Processor MK-F800, use ‘Pre-programmed 2’ (Chop Menu) to break down into cookie powder.
Evenly put 1 tbsp of cookie powder into each cups.
Evenly pour in the mousse into four cups, leave in the into a 4-6℃ refrigerator for 1 hour.
Cut the Savoiardi into two, use chocolate pen to write R.I.P on the Savoriardi.
Take out the chocolate mousse sprinkle with 1 tbsp of chocolate cookie powder, insert with the savoiardi, pour with some strawberry jam then serve.