Soak the gelatine according to the package instructions and squeeze out.
In the meantime, remove 100 ml of the milk and stir in the chocolate pudding powder without lumps, bring the remaining milk to the boil and melt the crumbled chocolate in it and stir in the stirred pudding powder.
Boil everything to a pudding and finally mix in the squeezed gelatine.
Then cool to room temperature in a container with a lid so that no skin appears.
Leave to cool overnight in the refrigerator.
The next day, whip again with a mixer until creamy. Whip 4 cups of whipping cream until stiff and stir the chocolate pudding into the cream on the lowest setting.
By adding the gelatin, the chocolate cream keeps fresh for a very long time!