Put the gelatine sheets in a bowl filled with cold water for 10 minutes or until soft.

Put the cream, milk and sugar in a pot and cook it on a slow fire until the mixture boils (1). Remove from the fire and add the chopped chocolate and vanilla extract (2). Mix well until melted (3). Now squeeze the excess water from the gelatine sheets and add them to the hot chocolate cream (4). Mix well until completely incorporated.

Pour the chocolate mixture into the small cups (make sure to fill them only half way through) and put them in the fridge for at least 4 hours (or overnight).

When ready to serve, put 1 or 2 tsp of chocolate cookie crumbs on the top.

Decorate the Muddy Puddles with some fizzy worms (I cut them in half to make them look like they were coming up from the mud). Add some chocolate syrup to give it a “wet look” and finish each cup with a colourful paper umbrella.