Ingredients

723 g half-and-half

1025 g milk chocolate, preferably Valrhona Tamariva, finely chopped

15 sheets gelatin, bloomed

Preparation

  1. In a large saucepan, bring half-and-half to a boil. Meanwhile, combine chocolate and gelatin in a stainless steel bowl.
  2. Pour hot half-and-half over chocolate. Blend with an immersion blender until smooth. Strain hot chocolate mixture and cool in an ice bath.
  3. Cool completely, portion into fifty 2 oz cups, and refrigerate for 1-1/2 hours. Unmold and return to refrigerator.