First, soak the gelatine in cold water for 8-10 minutes. When they have passed, squeeze it gently.
Meanwhile, chop the chocolate and melt it in the microwave (or bain-marie).
Bring the milk to the boil, add the glucose (alternatively you can use honey) and the squeezed jelly, mix to dissolve it well, then add this chocolate mixture and finally add the cream.
Cover with transparent film in contact and leave to rest in the fridge for at least 6 hours.
The namelaka is ready: take it out of the fridge, whisk it a bit, then you can serve it as a spoon dessert, perhaps accompanied by cat tongues and biscuits, or use it to stuff cakes and pies. I stuffed ourselves with the fantastic tartlets!
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