Dark Chocolate Light Gelée Sauce


  • Water 240 g 8.47 oz 37.35%
  • Sugar 175 g 6.17 oz 27.24%
  • Cocoa powder 70 g 2.47 oz 10.89%
  • Heavy cream 150 g 5.29 oz 23.35%
  • Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 7.g .26 oz 1.17%


  1. Boil the water and sugar in a 960-mL/1-qt sauce pot over high heat until the sugar is dissolved.
  2. Turn off the heat and stir in the cocoa powder with a whisk until it is dissolved.
  3. Return the pot to high heat and bring to a boil again; add the cream and reduce the heat to a simmer.
  4. Cook until thickened, about 20 minutes; stir frequently. Add the bloomed gelatin. Pour 30 g/1.06 oz into each cavity (measuring 2.5 cm/1 in wide by 7.5 cm/3 in long by 3 cm/1.25 in deep) of a silicone rectangular mold and freeze. Reserve the remaining gel for later use. Discard after 1 week.
  5. Once the gel has frozen hard, unmold the pieces and reserve frozen for service in an airtight container.