1 (1-ounce) envelope unflavored gelatin
3 tablespoons cold water
2 (1-ounce) squares unsweetened chocolate
1 cup milk
½ cup confectioners’ sugar
¾ cup granulated sugar
1 teaspoon vanilla extract
¼ teaspoon salt
2 cups heavy cream
Chocolate shavings (optional)
In a large bowl soften the gelatin in the cold water and set aside.
In a double boiler melt the chocolate over hot water. Heat the milk just enough so that a film shows on the surface, and then slowly stir into the melted chocolate. Add the confectioner’s sugar. Whisk until smooth. Cook, stirring constantly over low heat, until the mixture simmers. Remove from the heat and pour the chocolate mixture into the softened gelatin. Add the granulated sugar, vanilla, and salt, stirring well. Chill until slightly thickened, and then beat the mixture until light and airy. In a separate bowl, beat the heavy cream until it holds its shape. Fold into the chocolate mixture. Refrigerate in a serving bowl. Top with the chocolate shavings before serving, if desired.
Makes 6 to 8 servings
Sybil Longinotti
Red Hat Rogue Runners,
Grants Pass, Oregon