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1
Put 60 ml of water into a microwave-safe container and sprinkle 1 tablespoon of gelatin powder.
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2
Leave for 5 minutes.
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3
Add sugar and 100 ml of milk and heat in the microwave for 1 minute 20 seconds.
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4
Make sure the liquid temperature is over 140F/60C.
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5
Take out and mix well.
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6
Check for lumps of gelatin.
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7
If there are lumps, microwave for longer.
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8
Add 5 tablespoons of cocoa powder on top.
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9
Mix while pouring 250 ml of cold milk (to reduce the temperature).
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10
Lumps of cocoa will end up like chocolate chips and taste great.
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11
If you have chocolate liqueur, add 1 tablespoon.
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12
It's not essential (rum makes a good match too), but now's not the time to slack off!
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13
Cut the ice cream.
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14
Prepare when carrying out Step 1.
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15
(It will make it melt better) If you use an expensive high milk fat content ice cream, it will have a richer flavour.
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16
Without resting, mix in the ice cream completely while reducing the temperature.
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17
At this point, it should be quite runny.
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18
Quickly pour into containers.
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19
The ones pictured back right are mini pudding heart shaped containers with lids.
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20
The others are silicon.
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21
Even with silicon containers, they'll come out cleanly.
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22
I unmolded it over melted vanilla ice cream.
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23
It makes you want to decorate with fruit to make it cute!
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24
The easiest to remove are the mini pudding shapes.
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25
I bought them at the dollar store.
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26
If you have trouble taking them out, leave overnight in the refrigerator until they are set properl,y then take out.
