Taza Chocolate and buttermilk both have a bright, sweet acidity that makes them perfect partners in this simple but elegant dessert. The perfect topping is a dollop of Dove and Figs delectable preserves, which pair fresh fruits with Taza Chocolate.
2 cups buttermilk
1/2 cup confectioners sugar
2 Taza Dominican 60% Dark Stone Ground Bars, chopped
1 cup heavy cream
1 envelope gelatin
2 tablespoons water
Your favorite Doves and Figs chocolate-fruit preserves, to garnish
1. In a saucepan over medium heat, combine the buttermilk and sugar and whisk until there are no lumps. Add the chopped chocolate and continue to heat, stirring often, until the chocolate has dissolved.
2. Pour the cream into a separate saucepan and sprinkle the powdered gelatin over the top. Let it soften for 5 minutes, or until the surface of the cream is wrinkled and the gelatin grains look wet and slightly dissolved. Place the saucepan over medium heat until the gelatin has melted. Pour the cream mixture into the chocolate mixture and whisk to combine.
3. Divide the mixture evenly into the vessels of your choice, then chill in the fridge for 3 hours, or until set. Serve topped with Dove and Figs preserves and fresh berries if desired.