chocolate cream

Ingredients for 1 servings:

• 500 ml milk
• 1 pack of pudding powder, chocolate
• 100 g dark chocolate
• 50 g chocolate, whole milk
• 9 sheets of white gelatin
• 4 cups whipped cream

Instructions

Working time approx. 40 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 40 minutes

stays fresh for a particularly long time….

Soak and squeeze out the gelatine according to the package instructions. In the meantime, take 100 ml of the milk and stir in the chocolate pudding powder until there are no lumps. Bring the remaining milk to a boil, melt the crumbled chocolate in it, and stir in the mixed pudding powder. Bring everything to a boil until it forms a pudding and finally stir in the squeezed gelatine. Then let it cool to room temperature in a covered container so that no skin forms. Refrigerate overnight. The next day, mix again with a mixer until creamy. Whip 4 cups of whipped cream until stiff peaks form and stir the chocolate pudding into the cream on the lowest setting. The addition of the gelatine ensures that the chocolate cream stays fresh for a very long time!