How to make
Heat 2 cups (500 ml) milk in 2 pots. Dissolve both puddings in water according to package directions. In the pots of milk, mix in an equal amount of sugar, once warm.
Pour both puddings into their respective pots while constantly stirring until thickened. Remove the 2 types of pudding from the heat and smear the vanilla one with a pat of butter, making a thin film on the surface to prevent a crust from forming.
To the hot chocolate pudding, mix in the liquid chocolate until the cream homogenizes. After the vanilla pudding cools completely, mix it with the cream, pre-beaten to snow.
In dessert glasses, start alternating vanilla and chocolate cream. Leave the choco-vanilla cream in the refrigerator for 2 hours before serving.
