Creamy Coffee and Chocolate Pudding

Mix the milk with rum

Dip the Maizena squares quickly in this mixture and line the bottom of a rectangular mold

Line the mold with aluminum foil before adding the first layer of Maizena

Prepare the filling: Soak the gelatin in cold water

In a saucepan, mix together boiling water, instant coffee, and chocolate

Stir over low heat until the chocolate melts

Add the softened gelatin and stir until it dissolves

Beat the egg yolks until they thicken and turn pale yellow

Gradually add 1/2 cup sugar, beating well

Add the chocolate mixture, stirring well

Refrigerate until it starts to set

Beat the egg whites until stiff

Gradually add additional sugar, beating well

Add this mixture to the previous one, stirring well

Place a thick layer of this cream over the Maizena squares

Cover with a layer of Maizena and another layer of cream

Cover with Maizena and refrigerate until it sets firmly

Unmold and garnish with whipped cream