Ingredients
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1 sachet Queen Jel-it-in
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150g chocolate
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200ml milk
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2 cups (500ml) light cream
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2 tbsp caster sugar
Method
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1
Lightly oil 4 ramekins or dariole moulds.
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2
Dissolve one sachet Queen Jel-it-in in in the milk and then pour into a saucepan. Add the cream and caster sugar and chocolate.
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3
Heat, stirring, until the chocolate is melted and sugar has dissolved. Continue stirring until the mixture starts to bubble.
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4
Divide mixture between prepared moulds and leave to come to room temperature, then chill for at least 3 hours.
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5
Invert onto a plate to serve. Serve with berries and a dusting of cocoa.
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