March 11, 2015


Condensed milk - 1/2 tin
Cream - 200 ml
Gelatine - 1 tsp
Vanilla essence - 1 tsp
Dark chocolate - 15 gms


  • Put chocolate and condensed milk in a bowl. Cook the chocolate mixture in double boiler, stir; until thickens.
  • Remove and keep aside.
  • Stir gelatine in 6 tbsp of hot water. Add chocolate mixture, essence and cream.
  • Mix well and let it cool.
  • Transfer to Freezer bowl and put in the freezer until firm. Remove and stir smoothly; again put in the freezer till set.
  • Serve garnished with grated chocolate.

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