Chocolate cream with pistachios

INGREDIENTS FOR 6 SMALL GLASSES
400 g fresh cream
75 g milk
75 g sugar
100 g dark chocolate
30 amaretto liqueur or rum
8 g gelatine
Vanilla
Decoration: knife-chopped pistachios

I soak gelatine in cold water 10 minutes.

I heat 100 g cream with milk.

I stir in sugar and vanilla until dissolved.

I stir in squeezed gelatine until dissolved.

I add remaining cream.

Then liqueur.

I melt chocolate in microwave or over hot water.

I add to cream.

I stir; if not combined, heat for 1 minute, stirring without boiling.

I strain into a jug.

I pour into glasses.

I cool, cover and refrigerate at least 4 hours.

I scatter chopped pistachios before serving.