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Chocolate Cream with Mango Gelée
Tested by Imperial Sugar
Chef Eddy Recipe
Chocolate Cream with Mango Gelée
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Some of the most delicious gifts from the tropics, chocolate and mango, harmonize beautifully in this sinful dessert.

Prep time
5 - 6 medium servings
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Chocolate Cream with Mango Gelée
Extra Fine Granulated Sugar
Prep time :
Yield :
5 - 6 medium servings


  • 1 teaspoon gelatin
  • 2 tablespoons water
  • 2 large ripe mangos
  • 2 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 3 packages (3.5 oz each) 50-55% cocoa mass chocolate (for a total of 10.5 ounces chocolate)
  • 1 teaspoon gelatin
  • 2 tablespoons water
  • 1 cup milk
  • 3 tablespoons
  • 1/2 cup heavy cream


  1. Select 5-6 glasses and place them angled onto a muffin pan, use kitchen towels, loosely shaped aluminum foil or plastic food wrap to keep them in angles position. Set aside.
  2. Combine first listed gelatin and water in a microwave oven proof bowl and set aside.
  3. Peel one of the mangoes. Cut fruit in cubes and add first listed sugar. Using a stick or standard blender puree until smooth.
  4. If mangoes were stored in a refrigerator the mixture will be too cold to continue, therefore heat until lukewarm.
  5. Place gelatin for 10 seconds in microwave. Stir until dissolved. If needed reheat briefly but do not allow gelatin to boil! Add gelatin to mango mixture and whisk well.
  6. Pour mixture into angled glasses filling just one side of the glasses. Place in refrigerator. Allow mixture to set before making chocolate cream, about 1 hour.
  7. Chop chocolate in small pieces and set aside.
  8. Mix second listed gelatin and water and set aside.
  9. Bring to boil milk and second listed sugar, remove from heat and allow to cool for 3 minutes. Whisk in gelatin mixture. When combined whisk in chocolate. Set aside for 5 minutes before adding heavy cream (not whipped).
  10. Set glasses upright and fill with chocolate cream. Return to the refrigerator for at least one hour.
  11. Cut remaining mango in small cubes. Undesired pieces can be pureed with a touch of sugar and used as sauce on top of mango cubes.
  12. Decorate glasses with mango cubes and mango sauce.
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