Photo by Lauren King / iStock
SERVES 2
1½ cups heavy cream
1 teaspoon unflavored gelatin
1½ tablespoons sugar
Pinch of salt
1½ ounces bittersweet or semisweet chocolate morsels
Whipped cream (optional)
1 tablespoon crystallized ginger or candied orange peel, chopped (optional)
Ground chocolate or cocoa (optional)
Into a small bowl, pour ¼ cup of the heavy cream. Sprinkle the gelatin over it, and let stand until softened, about 10 minutes. Place the bowl into a larger bowl of hot water, and stir mixture until the gelatin is dissolved.
In a small saucepan over medium heat, bring the remaining cream, sugar and salt just to a boil. Remove the pan from the heat, add the chocolate and whisk until smooth. Add the gelatin mixture to the chocolate mixture, and stir until well blended. Pour the custard through a strainer into a glass measuring cup or a bowl with a pour spout. Divide the mixture evenly between two 5- or 6-ounce custard cups, and let cool to room temperature. Cover loosely and refrigerate until set and thoroughly chilled, at least 3 hours or up to 1 day. Garnish with optional toppings such as whipped cream, crystallized ginger, candied orange peel and ground chocolate, if desired.
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