Chocolate-cream dessert

Heat the milk until hot, but do not boil.

Soak the gelatin in it, mix well, and let it swell according to the instructions on the package.

Break the chocolate into small pieces.

Heat the cream with chocolate, vanillin, and sugar over low heat.

Stir until the chocolate melts and the sugar completely dissolves. Ensure that the cream does not boil (the ideal temperature should be 60 degrees).

Once the chocolate has melted, remove it from the heat and pour in the gelatin (through a fine sieve), mixing well. Pour the chocolate cream into cups and refrigerate for 2 hours.

Crush the chocolate cookies into fine crumbs (this can be done in a blender or with a wooden rolling pin).

Cover the frozen dessert with a layer of crushed cookies and place a sprig of mint in the center.

A delicious, tender, and very beautiful dessert is created, with an attractive and somewhat unusual appearance. Serve.