Chocolate Layer Dessert

• This was my Christmas dessert 2012 !!!

The white layer begins ...

• Heat the milk and add the chopped chocolate, also add the gelatine.
• Slowly heat everything and let the chocolate melt slowly. CAUTION: Burns very quickly !!!!
• Whip the cream until stiff.
• Now pour part (approx. 1/3 of the mixture) of the chocolate milk into the prepared containers and let it cool in the refrigerator.
• After cooling, mix the stiff cream with the remaining cold chocolate milk and then pour this mixture onto the chocolate milk that has already become stiff. Mix in the brandy as well.
• Now sprinkle the chocolate balls on top and put the whole thing back in the refrigerator.

The dark layer emerges ...

• Slightly heat the milk and add the chocolate cut into pieces. Also add the gelatine at the same time.
• Now slowly heat the whole thing until the chocolate has melted.
• In the meantime, whip the cream until stiff.
• Now let the chocolate milk cool down and slowly fold in the cream. Then add the rum.

We continue with the stacking ...

• The dark chocolate mass is now layered on top of the cooled white chocolate layer.
• Put everything back in the fridge.

The final of the procedure ...

• Melt the dark chocolate and use a small syringe to spray the chocolate on a baking sheet (baking paper on which everything goes down easily is important). Of course, you can also make other structures here. Depending on how creative you are.
• Now let the chocolate cool down.
• Whip the cream until stiff.
• Now spray the cream onto the cooled dessert using a skin-filling sack.
• Place the chocolate grid and garnish with chocolate shavings.

Important notes at the end

• With this type of layering, it is best to do the white layer in the evening and then the rest of the dark chocolate layer the next day. Then you can be sure that everything has become really solid. Of course, you can prepare the chocolate grids a day in advance.
• Always make sure that the milk does not heat up too much, as the chocolate deposits in the base and burns very quickly. Of course, the milk also passes over quickly.
• No more sugar is necessary as the chocolate is already sweet enough.
• If you want it to be less fat, you have to replace the cream with more milk and then increase the amount of gelatin.
• Personally, I prefer the powder gelatine because it doesn't make lumps. This can happen more easily with the leaves.