1. Finely chop the chocolate and place it in a glass bowl. First, soak the gelatin in water to soften it. Heat the milk with the glucose syrup and sugar.
2. Add the gelatin to dissolve, then pour the mixture over the chopped chocolate to create a ganache-like consistency. Add the salt, the chilled heavy cream, and mix. Cover the bowl with plastic wrap and refrigerate for 12 hours.
3. Once it has set well, transfer it to the bowl of a blender and whip thoroughly until light and airy. Put the mousse into a piping bag and serve in small glasses. Sprinkle with grated chocolate, if desired.
