Heat the milk and add the rehydrated gelatin if necessary.
Gradually pour over the melted chocolate, taking care to form a smooth emulsion.
Immediately mix using an electric mixer to make a perfect emulsion.
Stabilize the emulsion if necessary by adding cream whipped to the texture of a mousse.
As soon as the mixture is smooth, check the temperature: 115-120°F (45-48°C) for white and blond-colored chocolates; 120 125°F (50-53°C) for milk chocolates; and 130-135°F (55-58°C for dark chocolates). Add the Italian meringue and the rest of the mousse-textured whipped cream.
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