Preparation

1. Soak the gelatine sheets in cold water. Whip the cream until stiff. Dice the Pumpernickel finely. Bring the milk to a boil while stirring. Melt the couverture using a bain-marie.
2. Squeeze out the gelatine and stir it into the milk, which is no longer boiling. Continue stirring until the gelatine has dissolved completely. Stir in the chocolate. Now fold in the cream and the Pumpernickel.
3. Place the mixture in a baking tin lined with baking paper and cool for at least 2 hours. Cut out the individual lollies, carefully push the stem into them and decorate each with a cranberry. Cool for another 2 hours.
4. Shortly before serving, place the lollies in the freezer for about 30 minutes.