Chocolate Jello Pudding

Chop the 300 g chocolate into small pieces and place in a heatproof bowl.

Heat the 10 tablespoons of milk in a saucepan until steaming, then pour over the chocolate and let sit for 1 minute.

Stir the chocolate and milk mixture until smooth and fully melted.

Dissolve the 8 envelopes of gelatine in a small amount of warm water according to package instructions, then add to the warm chocolate mixture and stir well.

Whisk the ½ l sour cream with the 150 g confectioner's sugar and vanilla until smooth and fully combined.

Fold the sour cream mixture gently into the chocolate-gelatine mixture until no streaks remain.

Lightly oil 4 serving ramekins or molds with oil to prevent sticking.

Divide the chocolate mixture evenly among the prepared molds and refrigerate for at least 4 hours until set.

To serve, run a thin knife around the edges and invert each pudding onto a plate, or serve directly in the molds if preferred.