Rocher Chocolate Pudding Layered Dessert

Coarsely chop the dark chocolate

Pour the milk into a pot, reserving 2 tablespoons for the slurry

In a small bowl, mix the reserved milk with cocoa powder, sugar, and cornstarch until smooth

Heat the remaining milk in the pot over medium heat and add the chopped chocolate, stirring until melted

Increase the heat to bring to a boil, stirring constantly, and simmer for 1 minute

Remove from heat and gradually whisk in the slurry, stirring until the pudding thickens; if needed, return to heat briefly to achieve a pudding-like consistency

Pour the pudding into a bowl, cover the surface with plastic wrap, and let it cool completely

Refrigerate the pudding for 30 minutes

Coarsely chop 9 Rocher balls and chill the remaining 3

Whip the heavy cream with whipped cream stabilizer and vanilla sugar until stiff

Briefly stir the cooled pudding, then fold in 150 g of the whipped cream until smooth

Place the remaining whipped cream in a piping bag and fill another piping bag with the pudding mixture; cut 1 cm off the tip of both bags

Pipe a 1-1.5 cm layer of whipped cream into each of 6 small glasses, followed by a thicker layer of pudding

Sprinkle the chopped Rocher balls over the pudding layers

Pipe a small swirl of the remaining whipped cream on top of each glass

Halve the chilled Rocher balls and place half a ball on each whipped cream swirl

Sprinkle with hazelnut crunch and refrigerate until serving