Gourmet Chocolate Pudding
ready in 4 h. 45 min.
Soften the gelatine in cold water. Mix the cream, milk, espresso and sugar in a pot and bring to the boil. Stir in the chocolate.
Wring out the gelatine and dissolve it in the chocolate mixture. Once dissolved pour the chocolate into four glasses (rinsed with cold water). Chill for at least four hours.
To make the caramel, melt the sugar and allow to caramelise until golden brown. Remove from the heat and brush the outside of a semi-circular metal tin or a tube with oil. Dip a fork into the caramel and drizzle it in thin lines over the metal tin. Leave to solidify and then remove the lattice carefully from the tin.
Knock the chocolate cream out of the glasses and serve with the caramel lattice and fresh berries.