- 150g - milk chocolate, finely chopped
- 750ml - cream
- 160g (200ml) - light brown sugar
- - pinch of salt
- 2ml - coconut essence
- 12ml - powdered gelatine
- 45ml - cold water
1 Place the chocolate in a mixing bowl. Heat the cream and sugar together until the sugar has dissolved. Bring to the boil and pour over the chocolate; stir until all the chocolate has melted. Stir in the salt and essence.
2 Sprinkle the gelatine over the cold water in a small bowl and let it stand until it forms a solidified gel. Now melt the gelatine by placing the small bowl in a larger bowl of boiling water and stirring until runny. Stir into the chocolate mixture immediately.
3 Spray 6 moulds with non-stick spray. Pour the chocolate mixture into the moulds through a tea strainer and refrigerate until set (overnight is ideal).