- Soak gelatin in cold water for 2 and set aside.
- Mix cream and maple syrup in a small heavy pot and bring to a boil.
- Add the chocolate and egg yolks.
- Heat the reserved gelatin for a few seconds in the microwave and add to the pot.
- Pour the maple-chocolate cream into glasses, bowls or ramekins. Allow to set.
- Top with milk froth and fine maple sugar.
You can substitute milk chocolate for the dark bittersweet. Enjoy this dessert with a well-chilled ice cider.