How to make a chocolate shuffle

Ingredients :
1 small tin
MILKMAID
2 tbsp.
Cocoa powder
300 ml
Fresh cream
1/2 cup (75 ml)
Water
1 1/2 tbsp.
Gelatine
2 cups (300ml)
Milk
• In a bowl whip the cream over ice till light and fluffy and keep chilled.
• Add the cocoa powder to the milk and heat over a pan of hot water. Dissolve the gelatine in water over a pan of hot water. Add the cocoa mixture and MILKMAID to the dissolved gelatine; mix well.
• Fold in the chilled whipped cream (save 2 tbsp. of cream for decoration) and mix well. Pour the mixture into a wet souffle dish and chill. 
• Decorate with whipped cream and serve

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