Ingredients
400 g cocoa cream (1.5 cups)
700 ml milk (3 cups / 24 fl oz)
10 g agar-agar (2 teaspoons)
1/2 teaspoon sunflower oil (for greasing the mold)
Directions
Prepare the Mold: Grease the Mold:
Lightly grease a glass mold with 1/2 teaspoon of sunflower oil to prevent sticking. Cook the Mixture: Combine Ingredients:
In a medium saucepan, combine 400 g cocoa cream, 700 ml milk, and 10 g agar-agar. Heat and Stir:
Bring the mixture to a boil over low heat, stirring constantly to ensure the agar-agar dissolves completely and the mixture is smooth. Set the Dessert: Pour into Mold:
Once the mixture reaches a boil, remove from heat and pour it into the prepared glass mold. Chill:
Allow the mixture to cool slightly, then transfer to the refrigerator to chill for at least 2 hours, or until fully set. Serve: Unmold and Serve:
Once set, gently run a knife around the edges of the mold to loosen the dessert. Invert onto a serving plate and remove the mold.
Enjoy:
