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Ingredients
3 ounces semisweet chocolate
¾ cup milk
¼ cup sugar
1 envelope plain gelatin ( ¼ ounce)
1 ½ cups heavy cream
Nutritional analysis per serving (8 servings)
15 grams carbs; 53 milligrams cholesterol; 244 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 13 grams saturated fat; 20 grams fat; 1 gram trans fat; 1 gram fiber; 25 milligrams sodium; 3 grams protein; 14 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt chocolate (see Micro Tip). Set aside to cool.
- Step 2
Place milk in a 1-quart souffle dish. Stir in sugar. Sprinkle gelatin on top of milk. Let stand for 1 minute.
- Step 3
Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Whisk. Cook for 1 minute 30 seconds.
- Step 4
Remove from oven. Pour mixture into bowl for an electric mixer. Place bowl inside another bowl with ice water. Whisk gently but constantly until mixture thickens, about 4 minutes. Remove from ice water.
- Step 5
Whip milk mixture with an electric mixer on high speed until very thick and fluffy, stopping twice to scrape sides of bowl. With mixer running, gradually pour in cream. Continue to whip on high speed, stopping to scrape sides of bowl, until mixture will hold a soft peak, about 5 minutes.
- Step 6
With mixer on low speed, pour in chocolate, making sure chocolate falls into the cream mixture, rather than hitting the side of the bowl. Mix just until incorporated.
- Step 7
Rinse a 4-cup mold with ice water. Scrape the mixture into the mold. Cover and refrigerate until set, several hours or overnight.
- Step 8
To unmold, briefly dip mold once or twice into a bowl of hot water. Invert onto serving plate.
Private Notes
Comments
3 ounces chocolate chips = 1/2 cup