Preparation

1. Chop the pumpernickel finely. Melt the chocolate in a water bath, fold in the pumpernickel and almonds and mix well. Distribute the mixture on a plate and allow to cool
2. Soak the gelatine in cold water.
3. Heat the red wine before dissolving the sugar in it. The red wine may not come to a boil. Squeeze out the gelatine and add to the warm wine. Stir well.
4. Allow the mixture to cool down. Stir in the cream shortly before the gelatine becomes firm Place the red wine cream in the glasses. Put a small amount aside for decoration.
5. Cool the glasses in the fridge for about 4 hours.
6. To serve, sprinkle the pumpernickel crunch over the red wine cream. Blob the remaining red wine cream onto the crunch.