Add the heavy cream into a bowl, and whip until it becomes thick. (Add the sugar and whip during Step 6.)
Add the milk, crushed chocolate, and gelatin into a pot, and bring to a boil while mixing.
Plunge the Step 2 pot into a bowl with ice-cold water, and let it chill until it becomes thick while mixing.
Add Step 3 to the Step 1 bowl, and mix.
Pour the Step 4 mixture into cups, and let them chill for about 30 minutes in the fridge.
Add the sugar to the heavy cream and whip in the same way as Step 1. Follow Step 2 ~ 4 excluding the chocolate to make cream bavarois. Pour the mixture into the Step 5 cups, and let them chill for about 30 minutes in the fridge.
Top with chocolate syrup and cornflakes on Step 6, and done.
I often make chocolate bavarois, but I thought topping with chocolate syrup and cornflakes would be a fun and enjoyable texture, so I created this recipe! Since I didn't want to the chocolate syrup to be heavy, I put cream bavarois between the two chocolate layers. It looks nice and cool even from the appearance.
Please remove from the bowl during Step 3 when the mixture starts to become thick! Please be careful not to thicken it too much.