75gDr. Oetker Fine Cooks' 72% Extra Dark Chocolate3 oz, broken into squares
1Dr. Oetker Vege-Gel Sachet
75gDr. Oetker Fine Cooks' Milk Chocolate3 oz, broken into squares
75gDr. Oetker Fine Cooks' White Chocolate3 oz, broken into squares
7 ½mlDr. Oetker Select Vanilla Extract with Seeds1 ½ tsp
40gDr. Oetker Fine Cooks' 72% Extra Dark Chocolate1 ½ oz grated, to decorate
Stir the cream and milk together. Pour 200ml into a small saucepan along with the dark chocolate pieces. Heat gently, stirring until the chocolate has melted into the cream mixture.
Pour 200ml of cold water into another small saucepan and stir in the sachet of vege-gel. Heat until almost boiling.
Make sure you have the glasses/bowls ready for this step as the mixture will begin to set very quickly. Pour the chocolate cream from the saucepan into a measuring jug as it will make pouring it out easier. Pour a third of the vege-gel mixture into the dark chocolate cream. Stir in and divide between the 6 heat-proof glasses or bowls.
Pour another 200ml of milk and cream mixture into a small saucepan. Add the milk chocolate and heat as before, stirring until it dissolves.
The water and vege-gel in the other saucepan may have set so heat it up again and it will turn back into a liquid.
Again, pour the milk chocolate cream into a measuring jug, stir in half the remaining vege-gel. Stir quickly and divide between the 6 bowls/glasses.
Repeat with the remaining milk and cream mixture. This time melt the white chocolate into it and add the vanilla seed extract too.
Reheat the water and vege-gel so it turns back into a liquid.
Pour the white chocolate cream into a measuring jug. Stir in the vege-gel and then pour into the bowls/glasses.
Put in the fridge to chill for at least 2 hours.
Top with the grated dark chocolate before serving.