In a medium saucepan, pour the liquid crème fraîche and whole milk. Place over medium heat and bring gently to the boil, monitoring constantly to prevent the mixture from boiling over.
Meanwhile, in a small bowl, combine the caster sugar and agar-agar powder. Make sure they are well mixed to avoid lumps.
Once the milk and cream mixture begins to boil, reduce the heat to low and gently stir in the sugar and agar mixture, stirring constantly until the ingredients are completely dissolved and the mixture is smooth.
Take a small amount of the hot mixture and use it to dissolve the cocoa powder in a separate bowl, to avoid lumps. Then add this cocoa mixture, along with the chopped dark chocolate, to the saucepan. Stir well until the chocolate is completely melted and the mixture is smooth.
Remove the pan from the heat. Let the mixture cool for a few minutes.
Prepare a pastry frame on a baking tray lined with parchment paper. Pour the mixture through a fine sieve to remove any lumps, then use a hand blender to smooth the mixture perfectly.
Let the mixture cool at room temperature for about 1 hour, then place it in the refrigerator to firm up for at least 2 hours.
For the ganache:
Place the chopped dark chocolate and liquid crème fraîche in a microwave-safe bowl. Microwave in 20-second increments, stirring between each increment, until completely smooth.
Hydrate the gelatin in a bowl of cold water for about 5 minutes, then squeeze out excess water. Stir the melted gelatin into the warm chocolate mixture (make sure the temperature is between 35 and 40 degrees Celsius for optimal incorporation).
Carefully pour the ganache over the cooled chocolate mousse, spreading evenly with a spatula.
Refrigerate dessert until ganache is set, about 1 hour.
Serve this elegant and delicious chocolate mousse in slices, accompanied by fresh fruit or a red fruit coulis for a contrast of flavors.
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