Whipped Milk Chocolate Cremeux

• 5 silver gelatin sheets
• 150 g granulated sugar
• 1000 g

Soak gelatin in ice water until softened; squeeze out excess water and set aside.

In a saucepot, bring sugar and heavy cream to a light simmer. Stir in gelatin to dissolve and whisk into chocolate until smooth. Refrigerate overnight until set and whip in the bowl of a stand mixer fitted with a whisk attachment until fluffy.