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|1/8 tsp||vanilla essence|
|1 2 Tbsp||mandarin Liqueur|
|2 cups||crème fraîche|
|2 tsp||gelatin powder|
For the chocolate sauce
|50 g||dark Lindt Chocolate|
|17 g||milk chocolate|
|1 1/2 Tbsp||sugar|
1. In a cup, soak the gelatin in the cold water for 10 minutes. In a pot, add the crème fraîche, the vanilla, the chocolate (broken to chunks), the sugar and the liqueur and bring to a simmer.
2. Off fire add the gelatin, if need be put some of the hot mixture on top of the gelatin to dissolve, then add all to the mixture.
3. Divide in 5 small ramekins and leave them to cool. Put them in the fridge and allow them to set (about 4-5 hours).
4. To serve soak each ramekin in hot water for about 20 seconds. If need be pass a knife around it to release it.
5. Turn it over on the serving plate and add the chocolate sauce. Sometimes you need to wait for it a few seconds before it is released. Be patient.
The Sauce Preparation
1. In a small pot, add the milk and the chocolate (broken to chunks) over low heat. Bring to a boil and lower the heat to a minimum to reduce. Stir from time to time to combine. When thick enough (it should be creamy) take off heat and stir in the liqueur and the sugar. Let it cool.