In a medium saucepan, combine the milk, sugar, cocoa powder, agar, and gelatine. Heat the mixture over medium heat, stirring constantly, until the sugar dissolves and the mixture starts to simmer. Be careful not to let it boil.
Melt the Chocolate:
Add the 130 g of chopped dark chocolate to the saucepan. Stir continuously until the chocolate is completely melted and the mixture is smooth.
Whip the Cream:
In a separate bowl, whip the fresh cream until it forms soft peaks. This will add a light and airy texture to the dessert.
Combine:
Gently fold the whipped cream into the chocolate mixture, ensuring not to deflate the cream. This step should be done with care to keep the mixture fluffy.
Set the Dessert:
Pour the final mixture into a serving dish or individual dessert cups. Smooth the top with a spatula.
Chill:
Refrigerate the dessert for at least 4 hours, or until it is completely set.
Prepare the Toppings:
Before serving, whip the crème fraîche slightly and spread it over the set chocolate mixture.
Melt the 100 grams of dark chocolate and drizzle it over the crème fraîche for a beautiful and delicious garnish.
