Ingredients

• 1 Envelope/ 30ml Gelatine
• 200ml Cold Water
• 325ml Cream
• 15ml Butter
• 50g Unsweetened Chocolate Slab
• 1ml Salt
• 5ml Vanilla
• 5ml Rum essence/extract
• 8 drops Natreen liquid sweetener

Instructions

• Soften the gelatine in the cold water Combine 200ml cream,
• 125ml water, butter and chocolate in a microwave dish.
• Microwave on medium for 2 minutes; whisk the mixture every now and then.
• Cook longer if it is needed.
• When boiling, remove and add softened gelatine, salt, vanilla, rum and natreen. Blend well.
• Chill until mixture is like the consistency of egg whites.
• Whip 125ml cream until stiff.
• Fold cream into chocolate gelatine mixture.
• Pour mixture into mold. Chill till firm.