Layered Rocher Chocolate Pudding Dessert

Chop dark chocolate coarsely. Pour milk into a pot. Reserve 2 tablespoons of milk in a small bowl. Add cocoa powder, sugar, and cornstarch to the reserved milk and mix well. Heat the milk in the pot over medium heat. Add the chopped chocolate and melt while stirring.

Once the chocolate is dissolved, increase the heat to bring to a boil, stirring constantly. Simmer for 1 minute, then remove from heat and add the chocolate-sugar-milk mixture. Stir well until the mixture thickens, and if necessary, briefly return to the heat and simmer until it reaches a pudding-like consistency.

Pour the pudding into a bowl and cover the surface with plastic wrap. Let it cool completely, then refrigerate for 30 minutes. Chop 9 Rocher balls coarsely. Place the remaining 3 Rocher balls in the refrigerator.

Once the pudding has cooled completely, whip the heavy cream, whipped cream stabilizer, and vanilla sugar until stiff. Briefly stir the cooled pudding. Fold 150 grams of the whipped cream into the pudding until a creamy, uniform mixture is formed. Transfer the remaining whipped cream to a large piping bag. Prepare 6 glasses (125 ml each). Fill the pudding-cream mixture into another piping bag. Cut about 1 cm off the tip of both piping bags.

Pipe a 1-1.5 cm thick layer of whipped cream into each glass. Reserve some whipped cream for topping. Pipe a thicker layer of pudding onto the whipped cream layers. Use up all the pudding.

Sprinkle the chopped Rocher balls over the pudding. Pipe a dollop of the reserved whipped cream on top of each glass. Halve the chilled Rocher balls with a sharp knife and place half a ball on each whipped cream dollop. Sprinkle with hazelnut crunch. Chill until serving.