Chocolate Triffles With Berries.

1. 1

   Cut the marble pound cake into slices.

2. 2

   Cut the slices into circles to fit the ramequins you will be using, and place them at the bottom to serve as a base.

3. 3

   Put the gelatin in cold water.

4. 4

   With an electric mixer, beat the cream until stiff peaks form.

5. 5

   Pour the milk into a saucepan and heat it without boiling it.

6. 6

   Remove from heat and add the gelatin stirring until dissolved.

7. 7

   Place the chocolate in a medium bowl and pour the hot milk over and mix. Check the chocolate's temperature (35 degrees Celsius, dip your finger in it and feel if its not to warm and not to cold, if it's too hot the cream will melt.) Add the whipped cream and fold gently. Pour it into the ramequins.

8. 8

   Store the cakes in the refrigerator overnight, covered them with plastic wrap.

9. 9

   Unmold the circles by running a knife along the sides.

10. 10

    Decorate your triffles with berries, mint leaves and chocolate shavings.

* Per serving · 4 servings · Values may vary.