Milk is heated. Chocolate is broken into pieces and melted over a water bath. When the chocolate is completely melted little by little add the milk, gently mixing until a homogeneous mixture. Allow to cool. The cream is stirred in the snow, and thereto is gradually added to the chocolate mixture. Allow to cool in the refrigerator for about 4 hours. Finished mousse served in proper glasses and garnish with caramelized nuts or chocolate chips.