250 mL milk
33% cream in 500 mL
150g caster sugar
Gelatin (eighteen grams)
2 tablespoons vanilla extract
Layer of chocolate:
250 mL milk
100 grams dark chocolate
80 to 120 g caster sugar
400 mL (33% cream)
100 mL (33% cream)
Gelatin (eighteen grams)
2 tbsp Bailey’s Liquor (optional)
Icing in chocolate:
120 grams dark chocolate
200 mL (33% cream)
5g gelatin 20-40 g caster sugar
60 mL milk
METHOD:
Grease the mold with vegetable oil for the white layer. Melt gelatin with milk. To the cream, add the powdered sugar and vanilla extract. Incorporate the mixer. Microwave the gelatin with the milk, then stir it into the whipped cream. Incorporate the mixer. Fill the mold halfway. Set aside for 20 minutes.
To make the chocolate layer, dissolve gelatin in milk. Microwave the milk and gelatin until warm. Pour in 100 g of chocolate cream. Microwave. Combine the cream and powdered sugar in a mixing bowl. Pour in the liquor and melted chocolate. Beat. Mix in the milk and gelatin. Pour into a mold over a layer of white. Set aside for 20 minutes.
Pour the gelatin over the milk to make a chocolate coating. Microwave for 30 seconds. Heat the cream with the icing sugar in the microwave. Mix in the chocolate. Mix in the milk and gelatin. Refrigerate for 20 minutes after pouring into a mold.
