Chocolate Bomb
Comments:	To serve, unmold bomb onto a cold plate or platter and decorate bomb with fresh fruit puree, berries, and/or coated with any fruit syrup. Serve this bomb sliced.
Servings:	Approximately 4 cups [1 L]

1 1/2 teaspoons [7.5 mL] unflavored gelatine 1 cup [250 mL] cold water 1 1/2 cups [300 g] sugar 1/4 cup [60 mL] cocoa powder 1 cup [250 mL] milk 1 teaspoon [5 mL] vanilla 2 cups [500 mL] heavy cream

Sprinkle gelatine over cold water; set aside. Into a casserole, mix together sugar and cocoa powder. Slowly stir in milk. Bring to a boil then remove mixture from heat. Pour mixture into a bowl and mix in swollen gelatine, until completely dissolved. Leave mixture to cool to room temperature, then mix in vanilla. Refrigerate mixture until really cold. Then whip cream until soft peaks form; fold whipped cream into really cold chocolate mixture. Evenly spoon mixture into a mold, or ice cube trays after having removed separations. Freeze mixture, without stirring, until really firm.