• 1 sheet silver gelatin
  • 2/3 cup milk
  • 2/3 cup heavy cream
  • 1 1/3 cups gianduja chocolate, chopped
  • 2/3 cup unsalted butter
  • Flaky sea salt


  1. Soak the gelatin in a medium bowl of ice water until completely softened.
  2. In a medium pot, bring the milk and cream to a simmer.
  3. Squeeze the water from the gelatin, add to the pot, and stir to dissolve.
  4. Place chocolate in a heatproof bowl and pour the hot milk/cream mixture over the top. Use a hand mixer to blend until completely smooth. Add the butter and blend until smooth.
  5. Season with flaky sea salt and transfer to a large bowl (or pastry bag).
  6. Place in the refrigerator to chill completely, at least 3 hours.