For the black and white chocolate cream, melt 40 g butter with milk chocolate in a bain-marie, stirring constantly.
Gradually add 40 ml of milk and stir in with a whisk. Make sure that the mixture does not become too liquid.
Stir in half a packet of vanilla sugar and some rum. Do the same with the white chocolate and the second half of the ingredients.
Pour both masses from opposite sides into a chilled mold.
Let the black and white chocolate cream harden in the refrigerator.
Preparation Tip:
The black and white chocolate cream is best served with bread.
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