Main content


  • 250 ml milk

  • 185 ml single cream

  • 150 gm good quality dark cooking chocolate, chopped

  • ¼ cup caster sugar

  • gelatine leaves


  • 1.

    Gently melt milk, cream, cooking chocolate and caster sugar over a double boiler.

  • 2.

    Soak gelatine leaves in cold water for about 5 mins until soft. Squeeze out any excess water and add to the melted chocolate. Then whisk well until gelatine has dissolved and strain chocolate mixture through a fine sieve.

  • 3.

    Transfer mixture to a large dish (or 6 x 100 ml ramekins). Then set aside to cool a little, cover with plastic kitchen wrap and refrigerate for at least 4 hours.

  • 4.

    Serve with a good dollop of whipped cream or vanilla ice cream on top.

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

4 4 4 4 4
Average Rating
0 comments • 2 ratings