- 1 packet Jellyologist Chocolate Lamington Jelly Mix
- 250ml cream (plus extra for serving)
- 200ml milk
- 200g dark chocolate, chopped into small pieces

- Heat cream and milk until almost boiling then take off the heat.
- Add chopped chocolate, leave for 1 minute then whisk until smooth.
- Add Jellyologist Jelly Mix and stir until dissolved.
- Pour chocolate mixture into ramekins, moulds or glasses and refrigerate until set, at least 4 hours.

If unmoulding, dip the base of the ramekin or mould into hot water to loosen then turn upside down to release onto serving plate.

- To serve
- Softly whipped cream
- Canned black doris plums
- Jellyologist Dried Coconut Garnish