1. Prepare the gelatin
Sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.
2. Make the cream mixture
Whip the heavy cream until it becomes light and fluffy. Gently fold in the condensed milk and vanilla.
3. Add the gelatin
Warm the bloomed gelatin gently until dissolved—do not boil it. Let it cool slightly, then slowly mix it into the cream mixture.
4. Pour into the dish
Transfer the mixture into a glass baking dish and smooth the surface.
5. Chill
Refrigerate for at least 2–3 hours, until the cream layer is firm.
6. Make the chocolate topping
Heat the heavy cream until hot but not boiling. Pour it over the chopped chocolate and let it stand for 2 minutes. Stir until completely smooth and glossy.
7. Add the chocolate layer
Pour the chocolate mixture over the chilled cream layer and spread evenly.
8. Chill again
Refrigerate for another 1–2 hours, until the chocolate topping is set.
9. Slice and serve
Cut into squares or scoop directly from the dish. Serve cold for the best texture.
✨ Tip
For a lower-sugar version, use unsweetened whipped cream and a suitable sugar-free chocolate, adjusting the sweetener to taste. Even then, it should not be described as “zero carb” unless the actual nutrition calculation supports that claim.
See more on the next page
