YOGURT CHOCOLATE PUDDING

Pudding Ingredients I:
1200 ml of liquid milk
225 grams of sugar
1 1/2 packs of gelatin powder
25 grams of cocoa powder
150 grams dark cooking chocolate, cut into pieces
2 egg yolks

Pudding Ingredients II:
800 ml of liquid milk
1 can lychees, blender with water
200 grams of sugar
2 packets of gelatin powder
200 grams of plain yogurt
strawberry yogurt to complement

Processing Method:
Pudding I:
Boiled milk, sugar, agar-agar powder, and cocoa powder, stirring until boiling. Add the chopped dark cooking chocolate. Stir until the chocolate dissolves. Turn off heat.
Take a little dough. Add the egg yolks. Stir well. Pour the custard mixture into the stew, stirring until blended. Light the fire. Stir until boiling again.
Pour 500 ml in tulban patterned pan diameter 24 cm high 7 cm. Let the half-frozen and set aside the rest.

Pudding II:
boiled milk, lychees, sugar, and agar-agar powder, stirring until boiling. Add yogurt. Stir well.
Pour 150 ml of the above pudding I. Let the half-frozen. Pour 150 ml pudding I. Let the half-frozen. Pour 150 ml pudding II. Pour another 150 ml pudding I. Let the half-frozen. Perform up to 6 layers. Let the half-frozen.
Pour the remaining pudding I had reheated. Freeze.
Serve with complement.

For 20 pieces