8 oz (225 g) semisweet chocolate, chopped

1/4 cup (60 ml) sugar

1 teaspoon (5 ml) agar-agar powder

2 cups (500 ml) 15% cooking cream

Place chocolate in a bowl. Set aside.

In another bowl, combine the sugar and agar-agar. Set aside.

In a saucepan, bring the cream to a boil. Sprinkle in the sugar mixture, beating constantly. Continue cooking over medium heat for 2 to 3 minutes, stirring to dissolve the agar-agar. Pour over the chocolate and let melt for 1 minute without stirring.

With a whisk, stir until the chocolate is melted and the mixture is smooth. Pour into a 20-cm (8-inch) square glass dish. Refrigerate for about 1 hour or until the mixture is set. The jelly can be prepared several days ahead and kept, covered, in the refrigerator.

Just before serving, run the tip of a knife around the jelly and unmould. Cut with a knife or cookie cutter into 6 to 8 servings.

Reheat each portion individually in the microwave oven on high for 15 to 30 seconds, depending on size. The jelly should be warm but not melted.

Serve with wafer-type cookies. For a hot-cold contrast, serve the warm jelly with vanilla, chocolate or pistachio ice cream.

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