Step 1: Mix the cream and milk together and pour 200ml into a small saucepan. Break up 75g of Dark Chocolate into pieces and add to the saucepan. Heat gently, stirring occasionally, until hot and thoroughly melted.
Step 2: Meanwhile, pour 200ml cold water into a bowl and stir in the Vege-Gel. Transfer to a small saucepan and heat through, stirring, until just about boiling.
Step 3: Quickly stir one-third of the Vege-Gel liquid into the hot chocolate milk and mix well. Divide the mixture between 6 x 200ml heatproof glass dishes. Leave aside to cool. The mixture will set quickly as it cools.
Step 4: Pour another 200ml cream and milk mixture into a small saucepan. Break up the Milk Chocolate into pieces and add to the saucepan. Heat gently, stirring occasionally, until hot and thoroughly melted.
Stir in half of the remaining Vege-Gel liquid until well blended. Divide between the 6 glasses and cool as before.
Step 6: Repeat the heating and melting using the remaining cream and milk mixture with the White Chocolate. Add the Madagascan Vanilla Extract and the remaining liquid Vege-Gel, reheating to melt as necessary. Pour into the 6 glasses and leave to cool.
Step 7: Chill the desserts for at least 2 hours before serving. Sprinkle with grated Dark Chocolate to decorate.
It is essential to work quickly throughout each step of the recipe as the mixture will set very quickly.
|Per Serving||Per 100 g / ml|
|Fat||39.80 g||27.26 g|
|Carbohydrate||24.45 g||16.75 g|
|Protein||6.31 g||4.32 g|
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