Ingredients
400 ml cream
200 ml milk
10 ml castor sugar
5 ml vanilla extract
10 ml powdered gelatin
60 ml boiling water
200 g dark chocolate, roughly chopped
200 ml cream to serve
glace cherries to serve
mint leaves to serve
Directions
1
Grease 6 panne cotte moulds, or small dishes that will create a dome when turned out.
2
In a medium saucepan, heat milk, cream and sugar.
3
Dissolve gelatine in water, stir well.
4
When cream is just below boiling ( you will see bubbles around the edge of the saucepan), remove from the heat and add chocolate.
5
Stir well until all the chocolate is melted, add the gelatine.
6
Divide the dessert between the 6 bowls and refrigerate for at least 4 Hours.
7
Turn out onto dessert plates and top with whipped cream, cubes of cherries and a mint sprig.
CategoryDesserts, Holiday BakingCooking MethodRefrigerator/Freezer
Ingredients
400 ml cream
200 ml milk
10 ml castor sugar
5 ml vanilla extract
10 ml powdered gelatin
60 ml boiling water
200 g dark chocolate, roughly chopped
200 ml cream to serve
glace cherries to serve
mint leaves to serve