I made this using Splenda and a sugar-free chocolate sauce. You may substitute real sugar and the chocolate sauce of your dreams if you like. You can also make this basic recipe with any flavors you like. I turned it into a dessert for a Thai dinner by spicing it with cinnamon, ginger and cardamom. Get creative!
- 2 Cups Heavy Cream
- 1/2 Cup Sugar or 10 Packets Splenda
- 1/2 Teaspoon Vanilla
- 1/4 tsp peppermint flavoring (optional)
- 1 packet gelatin
- 3 Tablespoons Cold Water
- 3 Drops Neon Pink Food Coloring (optional)
- Chocolate Sauce for drizzle
- Chopped Nuts for sprinkling on top
Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes to soften.
While gelatin is softening, lightly oil 4 eight ounce ramekins or 6 six ounce ramekins.
Gently heat the cream and sugar or sugar substitute until sugar is dissolved. Heat cream until hot but not boiling. Remove from heat, stir in flavorings and food color. Mix thoroughly and add warm cream mixture to the bowl with the softened gelatin. Stir until all the gelatin has dissolved, about 3 to 5 minutes.
Pour the mixture into the ramekins and refrigerate for at least 2 hours. To unmold, put some hot water in a shallow bowl. Run a knife around the inside edge of each ramekin. Set the ramekin into the hot water for about 30 seconds. Remove ramekin from the hot water and gently invert onto serving plate. You might have to prod it a bit with the knife, while holding the ramekin upside down over the plate. It should slide right out. If not, put it back in the hot water for a bit longer. If you leave it in the water too long, it begins to liquify.
After plating, pour chocolate sauce overtop and sprinkle with nuts. I used dry roasted peanuts for the chocolate mint version.