Chocolate Cream with Mango Gelée

Products Used

Ingredients

1 teaspoon gelatin
2 tablespoons water
2 large ripe mangos
2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
3 packages (3.5 oz each) 50-55% cocoa mass chocolate (for a total of 10.5 ounces chocolate)
1 teaspoon gelatin
2 tablespoons water
1 cup milk
3 tablespoons Dixie Crystals Extra Fine Granulated Sugar
1/2 cup heavy cream

Select 5-6 glasses and place them angled onto a muffin pan, use kitchen towels, loosely shaped aluminum foil or plastic food wrap to keep them in angled position. Set aside.
Combine first listed gelatin and water in a microwave-proof bowl and set aside.
Peel one mango. Cut fruit in cubes and add first listed sugar. Using a stick or standard blender puree until smooth.
If mangoes were stored in a refrigerator mixture will be too cold to continue, therefore heat until lukewarm.
Place gelatin in microwave for 10 seconds. Stir until dissolved. If needed reheat briefly but do not allow gelatin to boil! Add gelatin to mango mixture and whisk well.
Pour mixture into angled glasses filling just one side. Place in refrigerator. Allow mixture to set before making chocolate cream, about 1 hour.
Chop chocolate in small pieces and set aside.
Mix second listed gelatin and water and set aside.
Bring milk and second listed sugar to boil, remove from heat and allow to cool for 3 minutes. Whisk in gelatin mixture. When combined whisk in chocolate. Set aside for 5 minutes before adding heavy cream (not whipped).
Set glasses upright and fill with chocolate cream. Return to the refrigerator for at least one hour.
Cut remaining mango in small cubes. Undesired pieces can be pureed with a touch of sugar and used as sauce on top of mango cubes.
Decorate glasses with mango cubes and mango sauce.
Serve chilled.

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