Ingredients
-
2 cups Milk (whole milk or unsweetened almond milk)
-
¼ cup Unsweetened cocoa powder (or Dutch-processed cocoa)
-
3 tbsp (about 3 packets) Unflavored gelatin powder
-
Sweetener to taste: 3–4 tbsp sugar, or a powdered low-carb sweetener like monk fruit or erythritol
-
Optional: ½ tsp vanilla extract or a pinch of salt to enhance flavor
Instructions
-
Bloom the Gelatin: Pour ½ cup of cold milk into a small bowl. Sprinkle the gelatin powder evenly over the top and let it sit for 5 minutes to absorb the liquid and soften.
-
Heat the Cocoa Mixture: In a small saucepan over medium-low heat, combine the remaining 1½ cups of milk, cocoa powder, sweetener, and vanilla extract. Whisk constantly until warm, smooth, and fully dissolved (do not bring to a boil).
-
Melt the Gelatin: Add the bloomed gelatin mixture into the warm milk. Continue whisking over low heat for 1–2 minutes until the gelatin is completely dissolved and no grainy bits remain.
-
Whip for Airiness (Crucial Step): Remove from heat and pour the liquid into a mixing bowl. Let it cool for 5 minutes, then use an electric hand mixer or stand mixer to beat on medium-high speed for 5 to 8 minutes until pale, thick, and fluffy.
-
Set: Pour the whipped mixture into a parchment-lined 8x8-inch baking dish or silicon mold. Smooth the top with a spatula.
-
Chill & Slice: Refrigerate for at least 2 to 3 hours until firm. Lift out using the parchment paper and slice into soft, squishy square bites using a sharp knife dipped in warm water.