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- 4g gelatin (approx 2 leaves), soaked in 3 tbsp water
- 280ml single cream
- 200ml milk
- 55g plain quality chocolate (I used 85% cocoa solids), Broken into small pieces
- 3 egg yolks
- 60g granulated sugar
- 3 tbs dark rum
- (For the decoration)
- Grated plain chocolate
Directions:View on BBC Good Food
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