- 250ml of milk
- 500 ml of 33% cream
- 100-150g caster sugar
- 18 g of gelatin
- 2 teaspoons of vanilla extract
For the Chocolate Layer:
- 250ml of milk
- 100g dark chocolate
- 80-120 g caster sugar
- 400 ml of 33% cream
- 100 ml of 33% cream
- 18 g of gelatin
- 2 tablespoons Baileys Liquor (optional)
For the Chocolate Icing:
- 120g dark chocolate
- 200 ml of 33% cream
- 20-40 g caster sugar
- 5g gelatin
- 60ml of milk
Method:
For the White Layer:
- Begin by greasing a mold with vegetable oil.
- Dissolve the gelatin in milk.
- In a separate bowl, add the powdered sugar and vanilla extract to the cream. Use a mixer to beat until well combined.
- Heat the gelatin-milk mixture in the microwave until it’s warm, then pour it into the whipped cream mixture. Continue to beat with the mixer.
- Pour the white layer mixture into the prepared mold and refrigerate for 20 minutes.
For the Chocolate Layer:
- Dissolve the gelatin in milk.
- Heat the milk with the gelatin in the microwave.
- Add 100g of dark chocolate to the milk mixture and microwave until the chocolate is melted.
- In another bowl, beat the cream with the powdered sugar until well combined.
- Add the melted chocolate and, if desired, the Baileys Liquor to the cream mixture. Continue to beat.
- Finally, add the milk with gelatin and mix until smooth.
- Pour the chocolate layer mixture over the set white layer in the mold and refrigerate for another 20 minutes.
For the Chocolate Icing:
