Preparation:
Prepare the chocolate: Finely chop the dark chocolate.
Hydrate the gelatin: Pour the gelatin into cold water to hydrate it.
Heat the cream and sugar: In a saucepan, combine the cream and sugar and heat over medium heat.
Dissolve the gelatin: Add the hydrated gelatin to the saucepan and stir until it is completely dissolved.
Prepare the creamy bases: Divide approximately 400 ml of the creamy base into a bowl. Add the cocoa powder to the rest of the cream and mix well.
Melt the chocolate: Add the dark chocolate pieces to the pan and melt completely.
Assemble in layers: Pour the first layer of creamy cocoa into glasses. Refrigerate for 30 minutes. Then add the layer of melted chocolate and refrigerate again. Finish with a layer of white cream.
Finishing: Sprinkle with cocoa powder before serving.
