3-Ingredient chocolate jelly

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Ingredients

  • 1 lt whole milk
  • 250 g ION pâtisserie classic couverture
  • 20 g gelatin sheets
  • 100 g honey (optionally)

 

Method

Place the gelatin sheets in a bowl with cold water and set aside to soak until they soften.

Then, add the milk and honey into a pot, and place over high heat until they come to a boil.

Right after, remove the pot from the stove, add the soaked gelatin sheets and stir well with a hand whisk until completely dissolved. 

When ready, finely chop the chocolate couverture and place them into the pot. Continue whisking until it forms into a homogeneous mixture. 

In case you have a stick blender, stir the mixture for 1 more minute for better results.

Finally, divide the mixture into bowls or molds to your liking and refrigerate for at least 4 hours until thoroughly chilled.

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