Soak the gelatin in water, then immerse in hot water to dissolve completely. Set aside.
Add the egg yolks and granulated sugar to a bowl and beat with a whisk until thick.
Add the milk, heavy cream, and chocolate to a pot and heat on low heat for 3 minutes. Melt slowly.
Once the chocolate has melted, remove from the heat and add the brandy and gelatin.
Add the step 4 mixture to the step 2 egg a little at a time, mixing as you add.
Strain the mixture once.
Bubbles will form at the top, so place the bowl in some ice water to chill.
Put in any container you like and cool in the refrigerator until it stiffens.
And it's complete. Lids made out of lace paper are very cute. ～
Story Behind this Recipe
I got a request for chocolate pudding, so I remembered this... It's pretty thick by my standards...
If you use milk chocolate the taste and texture are completely different. I usually don't beat the egg yolks until thick. This time I whipped them to improve the initial texture. I used low-fat milk. If you like a creamy feel, use 2 g of gelatin.