This was an experiment that turned out, so I thought I’d share. This is a cross between straight ganache and Idiot’s Pot de Creme.
Bloom one package of gelatin in 1/4 c. water
Melt a cup of chopped dark, bittersweet chocolate in a double boiler
Take off heat and mix in a cup of cream ’til thoroughly blended.
Add 1/2 c. water and 1/4 c. sugar into the small pan holding the bloomed gelatin. Simmer until all sugar is dissolved and the gelatin is incorporated.
Remove from the heat and mix the two mixtures together. Stir in a generous 1/4 c. of sherry.
Pour into small dishes (4 oz will do) and chill for 4-6 hours.
Point two: Watch people eat this. All dessert should be licked off the spoon just like this.