(Serves 6)

250ml              fresh cream

600ml              milk

60ml                icing sugar

160g                DVC Intense chocolate, broken into smaller pieces

5 ml                 vanilla extract

4                      sheets gelatin

120 g               fresh raspberries

                        cacao for dusting


  • Combine the cream, milk, sugar and dark chocolate in saucepan.
  • Add the vanilla and stir over low heat until chocolate has melted. It must NOT boil. Remove from stove once the chocolate has melted
  • Soak the gelatine leaves in cold water for ± 5 minutes
  • Remove the gelatine sheets from the cold water, squeeze out any excess water and add to the cream mixture.Stir to dissolve completely
  • Pour into 6 ramekins or glass pots/serving glasses and refrigerate overnight or for at least 3 hours
  • Serve with fresh raspberries and a dusting of cacao
  • TIP: take out of the fridge for at least 30 minutes before serving for a lovely soft and velvety texture


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