Finely chop the 70% dark cooking chocolate and place it in a large bowl.

In a small bowl, mix the gelatine powder with a couple of tablespoons of cold water, whisking until fully dissolved.

In a medium saucepan, combine the full cream, whole milk, and caster sugar over medium-low heat, stirring until it simulates.

Remove from heat and stir in the dissolved gelatine paste until fully incorporated.

Add the finely chopped chocolate to the warm cream mixture, stirring until melted.

Blend the mixture briefly with an immersion blender for ultra-smooth texture.

Pour the smooth mixture into individual cups or molds and cover loosely with plastic wrap.

Refrigerate for at least 5 hours or overnight until firm but slightly wobbly.