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| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
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Finely chop chocolate and melt it over low heat or by double boiling.
Soak gelatin in water.
Heat milk in a saucepan until it comes to the boil. (Photo #1)
In a bowl, cream together egg yolks and sugar.
Beat whipping cream until thick. It should still be runny enough to run from the whisk.
Quickly stir the hot milk into the egg yolk mixture. (Photo #2)
Pour the mixture back into the saucepan and place it over heat. Stir constantly with a spatula until the mixture thickens.
Remove the saucepan from the heat. Stir in the gelatin and melted chocolate, in that order. (Photo #3)
Place the saucepan in a larger bowl of ice water and allow the mixture to cool.
Add the whipped cream to the chocolate mixture (#9). Blend well. (Photo #4)
Transfer the mixture into glasses and refrigerate until set.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 4 |
four glasses |
0kcal |
120 minutes |
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| milk |
200g |
| egg yolk |
40g |
| sugar |
40g |
| chocolate |
80g |
| whipping cream |
100g |
| gelatin |
2g |
| water |
18g |
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*The amount of water needed here varies depending on the gelatin product you are using. Please refer to the instructions on the package and adjust the amount of water if necessary. |
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