Summary

Ingredients

• 80 g suar
• 2 sheets gelatin
• 330 ml milk
• 170 ml whipped cream
• 180 g chocolate, white or dark chocolate
• 2 cl rum or espresso

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Instructions

1. Crush the gelatine and mix it with 40 g of sugar in a saucepan. Pour in milk, stir in gently and soak gelatine in it for 4 minutes.
2. Put the pot on the stove. Heat the milk mixture at a low temperature, stirring constantly, until the gelatine is completely dissolved. Add the chocolate and keep stirring until the chocolate has melted.
3. Transfer the mixture to a large bowl, stir every now and then until the mixture has completely cooled down.
4. In a large bowl, whip the cream until it is very stiff, drizzling in the remaining sugar. Slowly fold in the cooled chocolate mixture in portions with a whisk into the stiff cream. Chill in the refrigerator for 30 minutes.
5. Serve decorated with fresh fruit and cream