Serves 1
Directions
- 1Bloom gelatin by mixing it with 30g of water and placing it in the fridge for at least 10 minutes until solidified.
- 2Bring 200g of milk to a boil and add the bloomed gelatin.
- 3Pour the hot milk mixture over 250g of dark chocolate and stir in the center to create an emulsion.
- 4Add 400g of cold whipping cream and process with a hand blender until fully combined.
- 5Pour into a dish, cover with plastic wrap, and refrigerate for at least 6 hours to set.
Ingredients
- 200 g milk
- 5 g gelatin powder (200 blooms)
- 30 g water
- 250 g dark chocolate (70%)
- 400 g whipping cream (30% fat min.)
Tips
- You can replace the 5g of gelatin with 3g of agar, though the texture will be different.
- If using milk or white chocolate instead of dark, increase the amount to 350g because they have lower cocoa butter content.
- Slightly melting the chocolate beforehand can make the emulsion process easier.
- Adding cold whipping cream facilitates the emulsion and subsequent gelification.
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