TWO FLAVOR CHOCOLATE PUDDING

Ingredients A:
800 ml of liquid milk
1 packet gelatin powder
20 grams of cocoa powder
125 grams of sugar
100 grams of cooking chocolate thick cut
1 egg yolk

Ingredients B:
800 ml of liquid milk
1 packet gelatin powder
100 grams of granulated sugar
100 grams of white cooking chocolate chopped
1 egg yolk
500 ml of liquid milk
100 grams of granulated sugar
1 tablespoon cornstarch
1/8 teaspoon salt
100 grams of cooking chocolate thick cut
1 egg yolk

How to make:
Ingredients A: boiled milk, gelatin, cocoa powder, and sugar, stirring until boiling. Add the chopped chocolate cook thick. Stir until dissolved. Turn off heat.
Take a little dough. Add to the egg yolks. Stir well. Pour the custard back into the stew. Stir well.
Light the fire. Stir until boiling.
Pour in 20x20x7 cm pan. Let the half-frozen.
Ingredients B: made ​​in the same way with substance A.
Pour over first layer. Freeze.
Chocolate sauce: boil the sauce ingredients, except the chocolate and egg yolks cook thick, stirring until bubbling. Add cooked brown soupy. Stir until the chocolate dissolves. Turn off heat.
Take a little dough. Add the egg yolks. Stir well. Pour the sauce back into the stew. Stir well. Light the fire. Stir again, stirring frequently, until bubbling.
Serve pudding with chocolate sauce.

For 16 pieces