2 people made this
Dark chocolate whipped with evaporated milk and lemon jelly then chilled until set. Served with whipped cream and topped with toasted chopped nuts.
85g lemon jelly crystals
1 1/4 cups boiling water
130g dark cooking chocolate, chopped
4 tablespoons cold water
375g chilled evaporated milk
whipped cream, to serve
chopped toasted nuts, to serve
Extra time:1hour30min chilling ›
- Dissolve jelly in boiling water. Chill until it becomes the consistency of unbeaten egg whites.
- Place chocolate in a heatproof bowl with cold water. Set over a saucepan of hot (not boiling) water. Stir until melted then allow to cool.
- Beat evaporated milk until very thick. Fold in jelly, then chocolate, with a metal spoon. Pour into a souffle dish and chill until set. Decorate with whipped cream and chopped nuts.
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