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6
Medium
By Tessa Kiros
Published 2010
These are light and creamy, soft and chocolatey. They are lovely just on their own, eaten straight out of their pots but, if you want to be a bit dressy, you could serve them with white chocolate sauce or surrounded by a bright ring of cranberries and a blob of cream. Or perhaps some sautéed quinces, nectarines or peaches.
Put the gelatine leaves in a bowl of cold water to soften them. If you’re using powdered gelatine, put
Meanwhile, put the milk, cream, sugar, chocolate and cocoa