-
1
Melt chocolate (see Micro Tip).
-
2
Set aside to cool.
-
3
Place milk in a 1-quart souffle dish.
-
4
Stir in sugar.
-
5
Sprinkle gelatin on top of milk.
-
6
Let stand for 1 minute.
-
7
Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes.
-
8
Whisk.
-
9
Cook for 1 minute 30 seconds.
-
10
Remove from oven.
-
11
Pour mixture into bowl for an electric mixer.
-
12
Place bowl inside another bowl with ice water.
-
13
Whisk gently but constantly until mixture thickens, about 4 minutes.
-
14
Remove from ice water.
-
15
Whip milk mixture with an electric mixer on high speed until very thick and fluffy, stopping twice to scrape sides of bowl.
-
16
With mixer running, gradually pour in cream.
-
17
Continue to whip on high speed, stopping to scrape sides of bowl, until mixture will hold a soft peak, about 5 minutes.
-
18
With mixer on low speed, pour in chocolate, making sure chocolate falls into the cream mixture, rather than hitting the side of the bowl.
-
19
Mix just until incorporated.
-
20
Rinse a 4-cup mold with ice water.
-
21
Scrape the mixture into the mold.
-
22
Cover and refrigerate until set, several hours or overnight.
-
23
To unmold, briefly dip mold once or twice into a bowl of hot water.
-
24
Invert onto serving plate.
