INGREDIENTS

White layer:• 250 ml of milk•
500 ml of 33% cream•
100-150 g of powdered sugar•
18 g of gelatin•
2 teaspoons of vanilla extract
Chocolate layer:• 250 ml of milk•
100 g of dark chocolate •
80-120 g of powdered sugar•
400 ml of 33% cream•
100 ml of 33% cream•
18 g of gelatin•
2 tablespoons of Baileys liqueur (optional)
Chocolate glaze:• 120 g of dark chocolate•
200 ml of cream 33 %•
20-40 g powdered sugar•
5 g gelatin•
60 ml milk

METHOD

1. White layer: Grease the mold with vegetable oil. Dissolve the gelatin in the milk. Add powdered sugar and vanilla to the cream. Mix with a mixer. Heat the gelatin with the milk in the microwave and pour it over the whipped cream. Mix with a mixer. Pour into mold. Refrigerate for 20 minutes.
2. Chocolate layer: Dissolve the gelatin in the milk. Heat the milk with the gelatin in the microwave. Add 100 g of cream to the chocolate. Microwave. Beat the cream with the icing sugar. Add the melted chocolate, the liqueur. Defeat. Add the milk with the gelatin and mix. Pour into a mold on a white layer. Refrigerate for 20 minutes.
3. Chocolate coating: Pour the gelatin over the milk. Heat in the microwave. We add the icing sugar to the cream and heat in the microwave. Add the chocolate and mix. Add the milk with the gelatin and mix. Pour into a mold and refrigerate for 20 minutes.