Mix the gelatine with 20ml cold water.
Boil the 200g Anchor Whipping Cream, add the soaked gelatine, pour on the milk chocolate stir to melt. Emulsify with hand blender.
Add the 400g cold Anchor Whipping Cream and mix well, chill until set, preferably overnight.
To use, whip to soft peaks.
Pipe into cups to make layered desserts.