Add the soaked gelatin sheets. Cool down to 40ºC and fold in whipped cream. For the dark chocolate, warm the yolks and caster sugar in a double boiler. Pour melted chocolate into the egg mixture ...
Gently fold in about half the Cool Whip. Add mixture into crust and spread ... Just before serving, top with remaining whipped topping and sprinkle with grated chocolate, if desired.
Serve double cream whipped or as it is alongside desserts, or use it as the basis for desserts such as mousse, crème brulée and cheesecake. Decorate cakes with stiffly whipped cream or use it to ...