White chocolate pudding with brown chocolate cream

Let the gelatin soak for 10 minutes in a bowl with plenty of cold water.

Heat the milk in a pan and add the pieces of chocolate.

Let the chocolate melt with stirring.

Squeeze the leaves of gelatine well and dissolve them in the hot chocolate mixture while stirring.

Place the pan in a container with cold water and let the mixture cool down until it becomes gelatinous.

In a bowl 2/3 of the whipped cream, whisk with 2/3 icing sugar.

Spat the cream lightly, but well through the chocolate mixture and transfer the mixture to the pudding mold.

Smooth the top and let the pudding in the refrigerator firm in 3-4 hours.

In a bowl, mix the remaining cream with the remaining icing sugar and the cocoa powder and beat this mixture stiffly into a brown cream.

Transfer the cream into the piping bag and place it in the refrigerator until use.

Loosen the top edge of the pudding by pressing it with your index finger.

Place a flat dish on the mold, turn them together and shake.

Let the pudding slide on the plate.

Garnish the pudding with tufts of chocolate cream, silver pearls and Christmas candies.