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