CREAMY CHOCOLATE DESSERT

I sincerely hope you would share the same passion as me!

Similar to a panna cotta, this dessert is made with milk and cream, instead of just cream.

By using a percentage of milk, makes a lighter dessert.

Adding chocolate intensifies the flavour.

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Ingredients
  • 400ml Double Cream

  • 250ml Full-Fat Milk, Room temperature

  • 45gm Golden Caster Sugar

  • 20gm Plain Chocolate, Pieces

  • 80gm Dark Chocolate, Pieces

  • 7gm Vegetable Gelatine Powder

  • 8ml Vanilla Paste

  • Oil for Greasing

  • 4 Ramekins

Step No 1

Spray some oil in four individual ramekins.

Using a pastry brush coat the oil evenly around the dish.

Set aside.
Step No 2

Pour the milk in a jug and sprinkle 7gm of gelatine powder.

Whisk briskly to combine the gelatine and milk together.

Then leave to soak for about 5 minutes.

Step No 3

Place the chocolate pieces in a heatproof bowl and put aside for later.
Step No 4

Pour the cream in a saucepan.

Step No 5

Add sugar and vanilla paste to the cream and stir.
Step No 6

Turn the heat on the saucepan and bring to a simmer, keep stirring until the sugar has dissolved.

Step No 7

Remove from the heat and add the gelatine mixture, previously soaked in milk, into the saucepan.

Whisk to incorporate together.
Step No 8

Finally tip the mixture over the chocolate pieces.

Vigorously whisk to completely melt the chocolate.

Step No 9

Divide the mixture equally between the ramekins.

Allow to cool for 5 minutes.
Step No 10

Wrap each ramekin with a Clingfilm to prevent a skin from forming.

Place in the fridge to set for at least 3 – 4 hours, or overnight to firm.

Step No 11

To serve, gently run a butter knife along the edges of the ramekin, shaking slightly to loosen.  Then invert onto a serving plate.  Carefully remove the ramekin.

Alternatively dip the ramekin in warm water for a few seconds before inverting onto a serving plate.
Step No 12

Garnish with fresh raspberries and cream.