A light fluffy take on a classic dessert, a chocolate lovers dream.
Jell-o, 1 standard pack
tin evaporated milk
420 gram tin is fine
good quality dark chocolate
Extra grated Dark chocolate
Melt the jelly in half a pint of boiling water. Now place in the fridge until it starts to set.
Once it has achieved a slushy consistency it is ready. This can take anything from about 45 minutes to 2 hours. Keep checking on your jelly, you don’t want it to fully set.
When the jelly is ready it time to melt the chocolate.
Place the chocolate, tablespoons of water and milk into a heat proof bowl and place the bowl over a pan of hot water and keep the pan on a medium heat.
You can also melt your chocolate; water and milk in a microwave, just do it for 30 seconds at a time, keeping a close eye on it.
Once melted, place on one side to cool slightly.
Empty the whole can of evaporated milk into a large mixing bowl.
Using an electric hand whisk, whisk the evaporated milk until it has doubled in size in your bowl.
Add your partially set jelly to the whisked evaporated milk and whisk them together.
Carefully fold in the lukewarm melted chocolate mix. You must be gentle so as not to knock all the air out of the mixture.
Pour or spoon the mixture in to either a large bowl or individual serving bowls and refrigerate for a few hours. Overnight if possible.
Once ready to serve grate a little more of your dark chocolate over the top.
Then simply enjoy, cream or yogurt are totally optional.
Most of the time spent during this recipe is inactive time.
(out of 4)