1 tablespoon of gelatin dissolved in 3 tablespoons of milk
450 ml of whole milk
300g of dark chocolate, finely chopped
150 ml of amaretto liqueur
100 ml of fresh heavy cream
1 tablespoon of gelatin dissolved in 3 tablespoons of milk
450 ml of whole milk
300g of dark chocolate, finely chopped
150 ml of amaretto liqueur
100 ml of fresh heavy cream
Step 1: Rehydrate the gelatin by soaking it in three tablespoons of milk
Hidrate the gelatin by soaking it in three tablespoons of milk
Melt the chocolate with the amaretto over a bain-marie
Fear up the remaining milk, remove from heat, pour over the chocolate and whisk until smooth
Add the heavy cream
Step 2: Melt the gelatin and combine with the mixture
Distribute into individual cups, let it cool and refrigerate for at least six hours or until firm
Unmold and serve immediately.
