Chocolate and Coconut Cream Pudding

Heat the cream almost to a boil

Mix the dark chocolate, sugar, and gelatin in a small bowl

Gradually add the warm cream to the chocolate mixture, stirring well

Place the mixture over low heat and cook, stirring constantly, for several minutes

Beat the egg yolks slightly, then gradually add them to the chocolate mixture, stirring always

Cook over low heat for about 3 minutes

Let it cool completely

Mix in the vanilla extract and toasted coconut flakes

Beat the egg whites until stiff peaks form

Fold the whipped cream into the chocolate mixture with care

Pour into a lightly oiled mold with a capacity of one liter of liquid

Refrigerate for several hours or overnight

To serve, unmold and serve with whipped cream chantilly.