• Finely chop chocolate

1.  Place the cream, sugar and the vanilla essence in a pan and simmer slowly, stirring constantly, until the mixture reduces to 1/3.

2.  Make sure the cream doesn’t stick to the bottom of the pan.

3.  Add the chocolate and mix until a smooth mixture forms.

4.  Put the gelatin in a bowl and add the water. Leave for 5 minutes.

5.  Pour into a pan over low heat and cook until the gelatin has dissolved completely.

6.  Pour in the warm cream and chocolate mixture, and simmer for 1 minute.

7.  Pour mixture into 6 half-cup capacity molds and refrigerate for 4-6 hours or until set. Serve with fruit.