Day and night chocolate souffle

Soak the gelatin in cold boiled water and leave for 1 hour.

Melt the white chocolate in the water bath and cool to the room temperature.

Melt the dark chocolate separately and cool.

Also, bring the gelatin in the water bath to a boil, but do not keep boiling. Then cool to the room temperature.

Beat the cream with sugar.

Separate the cream into two halves. Add the white chocolate into one.

As well as half of the gelatin and mix well.

Add dark chocolate into another one.

Add the rest of the gelatin and combine. Place in parfait glasses by placing white soufflé from one side and dark one – on another side. Refrigerate for 5-6 hours.