Cook the pudding according to the instructions (add a vanilla pod for a more intense note), then put it in a cool place for 4 hours.

Chop the chocolate block into large pieces. Sieve out the fine pieces.

When the pudding is firm, stir in the straw well. Add block chocolate. Whip the cream until stiff and fold it into the rump pudding mixture. The mass should be nice and fluffy.

Pour the finished cream into a bowl and smooth it out. Chill again for 1-2 hours.