Espuma De Chocolate (Milk Chocolate Gelatin) - cooking recipe

Ingredients

30 g sugar or 30 g Splenda sugar substitute
8 g unflavored gelatin
3 egg yolks
250 g semisweet chocolate
water, to moisten the gelatin
1/2 liter water
3 tablespoons sour cream or 3 tablespoons Mexican crema
150 ml whipping cream
10 g cocoa powder, plus more (to garnish)
170 ml sour cream or 170 ml Mexican crema

Preparation

Add enough water to the gelatin in a small bowl, stir until gelatin is spongey.
heat the rest of the water until just starting to boil.
Add the yolks and sugar and beat with wire whisk until doubled in volume, take off the heat and add the gelatin. Once the gelatin is mixed in do not move or stir. Let it cool to room temperature.
Melt the chocolate with the 3 tbsp of crema, mix well and let cool to room temperature.
Mix the rest of the crema and whipping cream with a wire whisk and beat until whipped cream-ish.
Integrate the first mixture with the chocolate and whipped cream, beat together and pour into decorative glasses.
Refrigerate until set, about 3 hours. Top with a dusting of cocoa powder and a mint leave, if desired.
Enjoy!