Ingredients:
300 g bittersweet chocolate melted
6 med ripe mangoes peeled
2 tbsps lime juice
1 170 g-can Nestle Cream
1 tbsps unflavored gelatin dissolved in
1/4 cup gold water
mint leaves for garnish
Directions:
Line muffin tins with corrugated paper cups. Spoon 1-1/2 tbsps melted chocolate around base and sides. Allow to set in refrigerator.
Puree mangoes, lime juice and cream. Soften gelatin and heat until dissolved; whisk into mango mixture. Spoon into set chocolate cups. Chill overnight until firm. Garnish with mint leaves if desired.
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