Ingredients
- 1 cup heavy whipping cream (cold)
- 1/2 cup milk
- 200 g chocolate (milk or dark, your choice)
- 2 tbsp sugar
- 1 tbsp cocoa powder
- 1 tbsp gelatin
- 3 tbsp water
Instructions
1. Prepare the Gelatin
- In a small bowl, mix gelatin with 3 tablespoons of water.
- Let it sit for 5 minutes until it blooms.
- Melt it gently in the microwave for 10–15 seconds or over low heat until liquid.
2. Melt the Chocolate
- Place your chopped chocolate in a heatproof bowl.
- Add the milk.
- Melt together using a double boiler or microwave in 30-second intervals.
- Mix until smooth and shiny.
- Stir in the cocoa powder and sugar.
3. Add the Gelatin
- Pour the melted gelatin into the warm chocolate mixture.
- Mix well so everything combines smoothly.
4. Whip the Cream
- In a cold bowl, whip the heavy cream until soft peaks form.
- Do not overbeat — it should be fluffy and smooth, not stiff.
5. Combine
- Gently fold the whipped cream into the chocolate mixture.
- Do this in 2–3 additions to keep the mixture airy.
- Stir until the batter becomes silky, creamy, and lump-free.
6. Shape and Chill
- Pour the mixture into silicone molds or small muffin molds.
- Tap gently to remove any air bubbles.
- Refrigerate for 4–5 hours or freeze for 1 hour for faster setting.
7. Serve
Unmold gently.
The texture will be smooth, creamy, and mousse-like — exactly like the bites in the photo.