Espuma De Chocolate (Milk Chocolate Gelatin) Recipe

Name: Espuma De Chocolate (Milk Chocolate Gelatin)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 g sugar or 30 g Splenda sugar substitute; 8 g unflavored gelatin; 3 egg yolks; 250 g semisweet chocolate; water, to moisten the gelatin; 1/2 liter water; 3 tablespoons sour cream or 3 tablespoons Mexican crema; 150 ml whipping cream; 10 g cocoa powder, plus more (to garnish); 170 ml sour cream or 170 ml Mexican crema

Servings: persons

1
Add enough water to the gelatin in a small bowl, stir until gelatin is spongey.
2
heat the rest of the water until just starting to boil.
3
Add the yolks and sugar and beat with wire whisk until doubled in volume, take off the heat and add the gelatin. Once the gelatin is mixed in do not move or stir. Let it cool to room temperature.
4
Melt the chocolate with the 3 tbsp of crema, mix well and let cool to room temperature.
5
Mix the rest of the crema and whipping cream with a wire whisk and beat until whipped cream-ish.
6
Integrate the first mixture with the chocolate and whipped cream, beat together and pour into decorative glasses.
7
Refrigerate until set, about 3 hours. Top with a dusting of cocoa powder and a mint leave, if desired.
8
Enjoy!

716

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 30 g sugar or 30 g Splenda sugar substitute, 8 g unflavored gelatin, 3 egg yolks, 250 g semisweet chocolate, and more.

Yes, Espuma De Chocolate (Milk Chocolate Gelatin) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Espuma De Chocolate (Milk Chocolate Gelatin)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions