Easy Rocher Chocolate Dessert with Cream Layers

Roughly chop the dark chocolate for the pudding layer.

Pour the milk into a pot.

Take about 2 tablespoons of the milk and place it in a small bowl.

Add cocoa powder, sugar, and cornstarch to the bowl and mix well.

Meanwhile, heat the milk in the pot over medium heat.

Add the chopped chocolate to the pot and melt while stirring.

Once the chocolate is melted, increase the heat to bring to a boil, stirring constantly.

Let the mixture simmer for about 1 minute, then remove from heat.

Add the chocolate-sugar-milk mixture and stir well.

Stir until the mixture thickens, and if necessary, briefly return to the hot stove and simmer until it reaches a pudding-like consistency.

Pour the pudding into a bowl and cover the surface with plastic wrap.

Let the pudding cool completely, then refrigerate for at least 30 minutes.

Meanwhile, roughly chop 9 of the Rocher chocolate balls.

Place the remaining 3 Rocher balls in the refrigerator.

Once the pudding is chilled, beat the heavy cream with whipped cream stabilizer and vanilla sugar until stiff.

Briefly stir the cooled pudding.

Fold about 150 g of the whipped cream into the pudding until a creamy, uniform mixture is formed.

Place the remaining whipped cream in a large piping bag.

Prepare 6 glasses (125 ml each).

Fill another piping bag with the pudding-cream mixture.

Cut about 1 cm off the tip of both piping bags.

Using the whipped cream piping bag, pipe a 1-1.5 cm thick layer of cream into each glass.

Reserve some cream for later.

Carefully pipe a thicker layer of the pudding mixture on top of the cream layers, using up all the pudding.

Sprinkle the chopped Rocher chocolate balls over the pudding layer.

Pipe a dollop of whipped cream on top of each glass to use up the remaining cream.

Halve the chilled Rocher balls with a sharp knife and place half a ball on each whipped cream dollop.

Optionally, sprinkle with crushed hazelnut praline.

Chill the desserts until serving.