Espuma De Chocolate (Milk Chocolate Gelatin)

"I stole this recipe from a publication called Gelatinas, put out by a company who sell gelatin in Mexico. Since I'm a total chocoholic I had to try it. It came out quite nicely, if you love milk chocolate. I'm going to fiddle with it to make it more like dark chocolate, but in the meantime need to post this to be the base for future experimentation. The molds were OK, but next time I would pour it into pretty glasses, top it with more cocoa powder."
photo by Carol in Cabo photo by Carol in Cabo
photo by Carol in Cabo
Ready In:
3hrs 30mins




  • Add enough water to the gelatin in a small bowl, stir until gelatin is spongey.
  • heat the rest of the water until just starting to boil.
  • Add the yolks and sugar and beat with wire whisk until doubled in volume, take off the heat and add the gelatin. Once the gelatin is mixed in do not move or stir. Let it cool to room temperature.
  • Melt the chocolate with the 3 tbsp of crema, mix well and let cool to room temperature.
  • Mix the rest of the crema and whipping cream with a wire whisk and beat until whipped cream-ish.
  • Integrate the first mixture with the chocolate and whipped cream, beat together and pour into decorative glasses.
  • Refrigerate until set, about 3 hours. Top with a dusting of cocoa powder and a mint leave, if desired.
  • Enjoy!

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<p>I am a realtor here in the best place on earth: Cabo San Lucas, Mexico! My husband and I bought a lot here in the early 90's, built a vacaton home here a few years later, and finally moved here full time about 9 years ago. I'm now Broker/Owner of Realty Executives Los Cabos and very active in real estate. I've got the best job in the world! When I'm not working I'm usually playing with our two adorable Boston Terriers (Daisy Fay and Betsey Ross) who are totally spoiled rotten, or cooking. I particularly enjoy trying new recipes with my friend Cindy while our dogs are enjoying a play date.</p>
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