Black and White Pudding

Grease a 10x25 cm English muffin tin and line with parchment paper. Reserve

Cream for black pudding:

Melt the chocolate in a bain-marie, then add the butter, coffee, and whisk well

Place half of the cream in the mold

Add the hydrated and dissolved gelatin, brewed coffee, and heavy cream. Reserve

Massa:

Whisk together milk and brandy

Chop the biscuits coarsely and soak them in the milk mixture

Spread half of the biscuit mixture over the cream in the mold and top with the remaining cream

Let it set in the refrigerator

Cream for white pudding:

Melt the white chocolate in a bain-marie, then remove from heat and add milk, hydrated and dissolved gelatin, and heavy cream

Remove from the refrigerator, add half of the cream, and sprinkle with the remaining biscuit crumbs

Top with the remaining cream and let it set in the refrigerator until the cream is firm

Cobertura:

In a saucepan, mix water and coffee

Bring to a boil over low heat without stirring until it reaches the desired consistency

Add the warm mixture to egg whites and whip until stiff and marshmallow-like

Cover the pudding with the marshmallow mixture.