Chocolate Cream with Rum

Soak the gelatin sheets in cold water according to the package instructions.

Break or roughly chop the dark chocolate into small pieces.

Stir 6 tablespoons of milk with the pudding powder and sugar until smooth and lump-free.

Bring the remaining milk to a boil in a saucepan, stir in the prepared mixture and simmer, stirring, for about 2 minutes.

Remove the pan from the heat, add the chocolate to the hot pudding and stir until completely melted and smooth.

Squeeze out the gelatin and stir it into the still-hot pudding until fully dissolved.

Let the cream cool, stirring occasionally, until it is only lukewarm.

Whip the cream until stiff peaks form.

Stir the rum into the cooled chocolate pudding and gently fold in the whipped cream.

Spoon the cream into bowls and let it set in the refrigerator.

Sprinkle with chocolate shavings before serving.